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1000 Layer Potatoes (Potato Pavé)
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1000 Layer Potatoes (Potato Pavé)

14 h 30Pour 6Nutri-Score D€€
par @bisongainz3 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • Russet potatoes (washed and peeled)Fruits et légumes1,5 kg
  • Wagyu beef tallow (melted)Autres200 g
  • Salt (to taste)Épices12 g
  • Black pepper (freshly ground)Épices3 g
  • Frying oil (for deep frying)Épicerie1 litre

par portion

Nutrition

536kcal

Glucides
44 g
Protéines
5 g
Lipides
38 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Plat allant au four
  • Mandoline
  • Saladier
  • Four
  • Friteuse
  • Écumoire

pas à pas

Préparation

  1. Prepare the potatoes

    • Wash and peel the potatoes.
    • Slice them paper-thin with a mandoline.
    Étape 1

  2. 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.
    Étape 2

  3. 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.
    Étape 3

  4. Bake

    • Bake at 150 °C (300 °F) until the potatoes are completely tender and set.
    Étape 4

  5. Press and chill

    • Let the pavé cool, then place a weight on top.
    • Refrigerate overnight so it firms up and compresses.
    Étape 5

  6. Cut and fry

    • Cut the chilled pavé into bite-size pieces.
    • Fry at 175 °C (350 °F) until golden and crispy.
    Étape 6

  7. Finish

    • Drain on paper and finish with salt and your favorite toppings.
    Étape 7
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