Crispy Potatoes Pavé
Scalloped potatoes cooked in buttery stock the pressed and baked in butter for this popular French side dish.
- 1.5 kg potatoes such as Maris Piper
- 100 g butter
- 2 cloves garlic minced
- 80 ml chicken or vegetable
- 1 tablespoon thyme leaves chopped + extra for garnish
Grease and line a 20cm loose bottom cake tin
Melt 50g of 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.
Cut into 12 pieces and place on baking paper or a silicone mat.
Melt the butter and brush the potatoes.
Roast 200 C for 40 minutes then add thyme sprigs if using. Roast for a further 10 minutes.
Calories: 68kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 62mgPotassium: 10mgFiber: 1gSugar: 1gVitamin A: 240IUVitamin C: 1mgCalcium: 5mgIron: 1mg