{"id":2991,"date":"2010-09-16T14:01:59","date_gmt":"2010-09-16T21:01:59","guid":{"rendered":"http:\/\/freshbynorthwest.com\/?p=2991"},"modified":"2010-09-17T12:10:44","modified_gmt":"2010-09-17T19:10:44","slug":"potatoes-pave","status":"publish","type":"post","link":"https:\/\/freshbynorthwest.com\/potatoes-pave\/","title":{"rendered":"Potatoes Pav\u00e9"},"content":{"rendered":"

Potato Pav\u00e9 is a classic French recipe (think very high end scalloped potatoes), and there are several renditions of it on the Internet. This one is from the famous French Laundry restaurant in Napa. The simplicity of ingredients (potatoes, butter, cream, garlic, salt and pepper) combined with two cooking stages separated by a recommended 6 hour chilling time result in robust potato flavor and amazing, delicate texture.<\/p>\n

Trust the French to use the word Pav\u00e9 (paved) as a title alluding to cobblestone streets. Finished, it does look a little like a ruddy street. But as the first crisp bite melts in your mouth with combined silken butter and lusty potato… pure culinary genius.<\/p>\n

I recommend staging this recipe over two days. The first part takes about two hours (peeling, slicing, preparing the pan, layering, and wrapping) and 90+ minutes baking. The cooked potatoes then are refrigerated for 6 hours or overnight. The second part begins by bringing the cooked potatoes to room temperature (an hour) and then takes about 45 minutes (remove from pan, cut into sections, trim and fry).<\/p>\n

Wrapping and chilling the potatoes before frying them is what produces the fabulous texture of this recipe. It is well worth the time.<\/p>\n

\"\"<\/a>

Potato Pav\u00e9 Ready to Eat<\/p><\/div>\n

Potato Pav\u00e9<\/strong>
\nAdapted From The French Laundry Cookbook<\/a> By Thomas Keller
\nServes 4<\/p>\n

Ingredients<\/span><\/p>\n

3\/4 cup heavy cream
\n2 garlic cloves, roasted until soft and mashed
\nSea salt and pepper
\n2, 1\/2# russet potatoes
\n4 tbs. unsalted butter: 1 tbs. softened; 3 tbs. cut into \u00bd\u201d cubes
\nCanola oil
\nMinced chives<\/p>\n

Procedure<\/span><\/p>\n

Preheat oven to 350\u00ba
\nBrush a roasting pan (3\u201d high edges) with half of the softened butter. Line the pan with parchment leaving 5\u201d overhang on the long sides. Brush parchment with remaining softened butter.<\/p>\n

    \n
  1. Pour cream into a large, deep bowl. Add mashed garlic and 1 tsp. salt and pepper<\/li>\n
  2. Peel potatoes and put into cold water bath<\/li>\n
  3. Using a mandoline or other good slicing tool,\n
  4. Remove potato slices from cream and trim them into rectangles that will be flush to the edges of the pan and create solid, even layers in the pan. Lay them in the direction that works best to fill the pan. After the 2nd layer and every other layer after that, dot the surface with cubes of butter, and sprinkle with salt and pepper.\n

  5. Fold the parchment over potatoes to cover with the 5\u201d sides on top. Cover the potatoes tightly with foil.<\/li>\n
  6. Bake 1 hour 40 minutes until the potatoes are completely tender. Remove pan from oven. Cut out a piece of cardboard that is 1\u201d less on all sides than the potatoes. Cover the cardboard in foil and place on top of the potatoes. Weight it with a book or anything that can withstand hours of refrigeration. Cool to room temperature, and then refrigerate for 6 hours or overnight.<\/li>\n
  7. About an hour before frying the Pav\u00e9, run a knife around edges of pan, remove weight and cardboard. Remove the potatoes from the pan using the parchment overhang as handles. Unwrap the Pav\u00e9 and trim all four edges. Cut it into 8 equal pieces and let them sit at room temperature for about 30 minutes.<\/li>\n
  8. Heat oil in large fry pan over medium high heat. Add potatoes cut side down. Baste with liquid until each pave is brown on bottom. Turn it carefully to the opposite side and brown that.\n

  9. To Serve: Sprinkle minced chive on top of each pave and serve immediately.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Potato Pav\u00e9 is a classic French recipe (think very high end scalloped potatoes), and there are several renditions of it on the Internet. This one is from the famous French Laundry restaurant in Napa. The simplicity of ingredients (potatoes, butter, … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":3015,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[32],"tags":[435,15,26,98],"class_list":["post-2991","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-by-heidi-rabel","tag-cook-and-eat","tag-fresh-food","tag-home-cooking","tag-potatoes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/2991"}],"collection":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/comments?post=2991"}],"version-history":[{"count":36,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/2991\/revisions"}],"predecessor-version":[{"id":3035,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/posts\/2991\/revisions\/3035"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/media\/3015"}],"wp:attachment":[{"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/media?parent=2991"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/categories?post=2991"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/freshbynorthwest.com\/wp-json\/wp\/v2\/tags?post=2991"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}