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1000 layer potatoes (potato pavé) blew my mind.
Ingredients:
- Russet potatoes
- Cream
- Butter (optional)
- Salt
- Vegetable oil or Canola oil
- Parchment paper
Steps:
1
Preheat oven to 375°F (190°C).
2
Peel the potatoes.
- Using a peeler, remove the skin of all the russet potatoes.
3
Slice the potatoes.
- Use a mandolin to slice the potatoes as thin as possible.
- Place the slices into a bowl of cream to prevent oxidation and to add creaminess.
4
Prepare the loaf pan.
- Line the loaf pan with parchment paper.
- Grease the parchment paper in the loaf pan.
5
Assemble the potato pave.
- Begin to layer the potato slices in the loaf pan, making sure to cover the corners and overlap for good coverage.
- Between each layer, optionally coat with melted butter for extra flavor.
- Continue layering until the pan is filled, leaving about half an inch at the top.
6
Bake the potato pave.
- Place into the preheated oven and bake for about 1 hour.
- Test for doneness with a toothpick—it should slide in easily.
7
Compress the potato pave.
- Once baked, place another loaf pan on top and weigh it down—e.g., with cans or a dumbbell.
- Allow to compress for a few hours or overnight in the refrigerator.
8
Remove from the pan and trim.
- Once compressed, remove the pave from the pan.
- Carefully peel off the parchment and trim the edges for neater slices.
9
Cut and prepare for frying.
- Cut the pave into half-inch to one-inch thick slices.
- Freeze the slices briefly to firm them up before frying.
10
Fry the potato slices.
- Shallow fry the slices in vegetable or canola oil until golden brown on both sides, about 8 to 10 minutes total.
11
Serve the potato pave.
- Remove the fried potato slices, drain on paper towels or a wire rack.
- Season lightly with salt and serve hot.