Potato Pavé with Rosemary

Potato Pavé with Rosemary is a unique and incredibly delicious potato recipe that will totally wow your guests. It’s rich and creamy on the inside and perfectly crisped on the outside.

I made Potato Pavé for the first time years ago when I saw this image on Average Betty. I was immediately intrigued and after more research, I just had to make it.

I’ve made it dozens of times since because everybody absolutely devours it (including me!), and it’s an excellent side to so many different dishes.

What is Potato Pavé?

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• Potato Pavé is essentially scalloped potatoes that are shaped like a brick, baked, pressed, chilled, sliced and then sautéed.
• Pavé is the French word for “paving stone,” and it’s the word that Chef Thomas Keller uses to describe any such rectangular or square food preparation.
• The specific preparation of Potato Pavé results in multiple textures, which is what makes it so amazing. The inside remains soft and creamy, while the outside surfaces are crispy.

The Ingredients

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• Russet potatoes – Try to buy equally-sized potatoes so all of the slices are more or less the same.
  
• fresh rosemary – When you rub a few leaves between your fingers, the aroma should be obvious. The softer the leaves, the better. 
  
• buttermilk
• heavy cream
• unsalted butter – I always bake and cook with unsalted butter so I can control exactly how much salt is in the recipe.
  
• garlic – Raw garlic cloves should be firm without any dark spots.
  
• salt – I almost always bake and cook with Kosher salt. (It’s coarse and salts foods in a subtle way that enhances their flavor without making them taste salty.)
  
• pepper – Freshly ground is best.
  
• olive oil – I like this one.
  

How to Make Potato Pavé: Step-by-Step

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(More detailed instructions are in the recipe card below.)

Step 1: Preheat the oven to 350°F and line an approximately 11-inch loaf pan with parchment paper. Use a wide enough piece of parchment so that it will cover and rise a few inches above the sides of the pan. Use scissors to cut a diagonal slit in each corner so that the paper lies flat in all areas.
Step 2: Fill a large bowl with cold water. Then, in another large bowl, combine the buttermilk, cream, rosemary, garlic and salt. Set both aside.

Step 3: Cut as little as possible off the sides and ends of the potatoes to form rectangles. Use a peeler to trim off any remaining skin. Add them to the bowl of water as you go (to keep them from discoloring).

Pro tip: Save all of your scraps from the potatoes! You can sauté them with olive oil, salt and pepper, and serve them with eggs for breakfast.

Step 4: Slice the rectangular potatoes as thinly as possible. The best way to do this is with a mandolin. Add the slices to the buttermilk mixture as you go, being sure to separate them so they all become well-coated. (The slices should be anywhere from paper thin to about 1/16-inch.)Step 5: Add the coated potato slices in even layers to prepared pan. Every few layers, sprinkle with a bit of salt and pepper, and drizzle with about 1 tablespoon of the melted butter. Continue with this layering process until the pan is filled.Step 6: Fold the sides of parchment paper over the potatoes, directly on top of them. If there isn’t enough excess paper to cover them, add an additional piece on top. Then cover the pan tightly with foil and bake until the potatoes are completely tender, about 1 hour and 15 minutes. You can test with a fork or the tip of a sharp knife for tenderness. (Times might vary depending on the thickness of the potato slices.)Step 7: After you remove the pan from the oven, cut a piece of cardboard slightly smaller than the size of pan, wrap it with foil, and place it directly on top of the parchment-covered potatoes. Step 8: Then weigh it down with heavy cans — as many as you can fit snugly on the surface. Let it cool to room temperature this way, at least an hour. Then place it (cans and all), in the refrigerator for at least 4 hours and ideally overnight.Step 9: Remove the pan from the refrigerator and take off the cans and foil-wrapped cardboard.
 Use an offset spatula between the parchment and pan to gently release the potatoes. Use the parchment paper overhang, to carefully lift it out of the pan and onto a cutting board.Step 10: Cut the loaf of potatoes into slices, about 1-inch thick. (And then in half if you’d like smaller portions.)

Step 11: Coat the bottom of a large sauté pan with olive oil and place it over medium-high heat. When it’s hot, add a few of the Potato Pavé slices. Sauté until the bottoms are golden brown, about 3 minutes. Carefully flip them and brown the other sides. (If your potato slices are on the thicker side, they might be fragile.)

The thinner the slices of potato, the more refined it will look. My version, with slightly thicker slices (about 1/16-inch), is a bit more rustic — still super cool looking, and lovely for casual entertaining.

This is well worth the preparation time and I find it as satisfying to make as it is to eat.

This video is very helpful when you’re set to make the recipe.

Recipe Tips and Substitutions

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• If rosemary isn’t your thing you can use fresh thyme or oregano, or any mix of fine herbs you like. You can also skip them all together if you prefer.
• I use buttermilk in this recipe for two reasons: one, it adds a delicious subtle tangy flavor, and two, it has about ⅛ the amount of calories than the heavy cream does. That said, to make it even more decadent, you can use all cream. I would not however, use only the buttermilk because even the little bit of cream in my recipe adds to the richness of this dish.
• The thinner the potato slices, the better your potato pavé will stick together. If the slices are too thick, it might fall apart during the sautéing process. Anywhere from paper thin to about 1/16-inch should work. (And of course, the thinner the slices, the more layers there will be.)

Serving Suggestions

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Potato Pavé is a fantastic side for meats and chicken, and it’s also great with a salad for a vegetarian meal. Here are a few things I love to serve with it . . . 

• Pumpkin Braised Short Ribs
• Mediterranean Marinated Flank Steak
• Tomato Balsamic Braised Chicken
• Hazelnut Crusted Chicken Roulade
• Grilled Little Gem Lettuce Salad

Can you make it ahead?

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Yes! Up to three days ahead of time. You can make the recipe through the chilling and compressing stage. This will leave only the sautéing to do the day you want to serve it.

I hope you enjoy love this recipe as much as I do!

More delectable potato recipes:

• Crispy Onion Fingerling Potatoes
• Herb Garlic Smashed Potatoes
• Rosemary Confit Potatoes
• Smashed Potato Casserole

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