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

14 h 30 minServes 6Nutri-Score D€€
from @bisongainz3 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • Russet potatoes (washed and peeled)Produce1.5 kg
  • Wagyu beef tallow (melted)Other200 g
  • Salt (to taste)Spices12 g
  • Black pepper (freshly ground)Spices3 g
  • Frying oil (for deep frying)Pantry1 litre

per serving

Nutrition

536kcal

Carbs
44 g
Proteins
5 g
Fat
38 g
Adapt tools

what you’ll use

Tools

  • Baking dish
  • Mandoline
  • Mixing bowl
  • Oven
  • Deep fryer
  • Slotted spoon

step by step

Method

  1. Prepare the potatoes

    • Wash and peel the potatoes.
    • Slice them paper-thin with a mandoline.
    Step 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.
    Step 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.
    Step 3

  4. Bake

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

  5. Press and chill

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

  6. Cut and fry

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

  7. Finish

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