Prepare the potatoes

• Wash and peel the potatoes.
• Slice them paper-thin with a mandoline.

Coat in beef tallow

• Toss the potato slices in melted beef tallow and season with salt and pepper.
• Massage until every slice is evenly coated.

Stack in the pan

• Line a baking pan with oiled parchment paper.
• Stack the slices in tight, even layers until the pan is full.
• Cover with parchment paper.

Bake

• Bake at 150 °C (300 °F) until the potatoes are completely tender and set.

Press and chill

• Let the pavé cool, then place a weight on top.
• Refrigerate overnight so it firms up and compresses.

Cut and fry

• Cut the chilled pavé into bite-size pieces.
• Fry at 175 °C (350 °F) until golden and crispy.

Finish

• Drain on paper and finish with salt and your favorite toppings.