Potato Pavé with Rosemary Recipe
Potato Pavé with Rosemary is a unique and incredibly delicious potato recipe that will totally wow your guests!
Servings: 8 to 10
Calories: 314kcal
Ingredients
- 1 cup buttermilk
- ¼ cup heavy cream
- 2 tablespoons finely chopped fresh rosemary, washed and dried
- 2 teaspoons minced garlic
- 1⅛ teaspoon salt
- 4½ pounds Idaho Russet potatoes (about 5 medium-sized potatoes)
- ¼ cup unsalted butter, melted
- freshly ground black pepper
- olive oil for the pan
- a few sprigs fresh rosemary for garnish
Instructions
- Set oven and prepare pan. Preheat the oven to 350°F and line an approximately 11-inch loaf pan with parchment paper. (It should be at least 3-inches deep.) 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. Set aside.
- Make cream mixture. In a large mixing bowl, combine the buttermilk, cream, rosemary, garlic and salt. Set aside.
- Prepare potatoes. fresh rosemary - Cut as little as possible off the sides and ends of the potatoes to form rectangles. Use a peeler to trim off any skin that might remain. (Save all scraps to sauté for another time.) 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.
- Assemble. Add the coated potato slices to form even layers in the the prepared pan. Every couple or few layers, season with a bit of salt and pepper and drizzle with about 1 tablespoon of the melted butter. Continue this layering process until pan is filled.Fold the sides of parchment paper over the potatoes, directly on top of them. If there isn't enough excess to cover them, add an additional piece on top. Then cover the pan tightly with foil.
- Bake. Bake in the preheated 350°F oven 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. (Cooking times might vary slightly, depending on the thickness of the potato slices.)
- Compress, cool and refrigerate. 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. Then weigh it down with heavy cans -- as many as you can fit snugly on the surface. (Cans of beans, tomatoes, etc. are perfect -- the heavier, the better.) Let the potatoes cool to room temperature this way, about 1 hour. Then place them (with cans and all), in the refrigerator for at least 4 hours and ideally overnight.
- Slice and sauté. 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.Cut the loaf of potatoes into slices, about 1-inch thick. (And then in half if you’d like smaller portions.) 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 to the pan. (If the pan doesn't sizzle when you add them, it's not hot enough -- wait until it is so it browns nicely!) Sauté until the bottoms are golden brown, about 3 minutes. Then carefully flip them over and brown the other sides.
- Serve. Arrange the slices on a serving platter and garnish with fresh rosemary.
Notes
Nutritional information is only an estimate.
Nutrition
Calories: 314kcal | Carbohydrates: 48g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 370mg | Potassium: 1.079mg | Fiber: 3g | Sugar: 3g | Vitamin A: 304IU | Vitamin C: 15mg | Calcium: 47mg | Iron: 2mg