Crispy Potatoes Pavé

• portions: 12 servings
• temps actif: 15 minutes
• temps total: 9 hours 55 minutes

Ingrédients

1½ kg potatoes (such as Maris Piper or Russet or Yukon Gold)

100g butter

2 cloves garlic (minced)

80ml chicken (or vegetable)

1 tbsp thyme leaves (chopped + extra for garnish)

Instructions

Grease and line a 20cm loose bottom cake tin

Melt 50g of the butter in a saucepan and add the garlic for 1 minute. Add the thyme and stock and mix well.

Peel the potatoes then slice in a food processor on the thinnest setting.

Layer the potatoes in the tin evenly adding the buttery stock from time to time.

Cover with foil and cook 180 for 1 hour or until completely tender.

Leave to cool then fold the foil in half. Add two pieces of cardboard or a tin that fits and weigh down with more tins.

Refrigerate overnight.

Cut into 12 pieces and place on baking paper or a silicone mat.

Melt the remaining 50 g of butter and brush the potatoes.

Roast 200°C for 40 minutes then add thyme sprigs if using. Roast for a further 10 minutes.

Notes

Use a Maris Piper potato: they are perfect for mash, chips and roast potato as they are floury and fluffy when cooked. This means that you get plenty of crispy edges when you fry or roast them. Another potato to use would be a Rooster or King Edward. If you are in the US an equivalent potato would be a Russet or Yukon Gold. Avoid using a waxy potato as they contain less starch and you will need the starch to help the potato layers stick togther.

Nutrition

• Calories: 68 kcal
• Lipides Totaux: 7 g
• Lipides Saturés: 4 g
• Cholestérol: 20 mg
• Sodium: 62 mg
• Glucides Totaux: 1 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 1 g
• Protéines: 1 g