INGREDIENTS
Unsalted butter as needed (start with a quarter pound, or 1 stick, and measure with your heart)
1 ½ lb Yukon Gold potatoes (we love the flavor, and find that they have the perfect proportion of starch to stick tightly together and fry to a beautiful crisp)
Sea salt and freshly ground black pepper
Freshly grated Parmigiano Reggiano to taste
DIRECTIONS
1. Melt the butter and keep it handy for assembling.
2. Prepare a standard loaf-sized pan: oil the bottom and sides generously with melted butter; line with parchment paper, leaving enough to cover the top of the pan before baking; then oil the inside of the paper again with more melted butter. Preheat your oven to 325˚F. If using a convection oven, turn the fan to the low setting.
3. Peel the potatoes and place them in a container of water to prevent oxidation while you work. Working with one or two potatoes at a time, use a mandolin to slice them into perfectly even 1/16-inch thick slices.
4. Begin layering the potato slices in the pan. Pavé is French for tile, so imagine you are shingling the slices. Work from the outside in towards the center, leaving about a quarter of the previous slice visible each time.
Tip: trim the edges of the slices for the outer rim so that you can fit them flush with the edge of the pan. This will ensure a nice, tight pavé with as few gaps as possible.
5. When the first layer is complete, brush on a thin layer of the melted butter, and sprinkle lightly with salt, pepper, and Parmesan. This step will be repeated for each layer, so try not to overdo it. No salt, pepper, or cheese will be needed after the very last layer. When all the potatoes have been layered in (the pan should be filled about halfway), fold the extra flap of parchment paper over the top of the pavé. Alternatively, cut another piece of paper to completely cover the top. Weigh down the top of the pavé as completely as possible. You may use another loaf pan with baking weights inside, or a bacon or sandwich press.
6. Bake for 40-60 minutes. When done, the top of the potatoes should be light golden brown, and a cake tester inserted into the pavé should go in smoothly with no resistance.
7. Leaving the weight in place, allow the pavé to cool to room temperature, then place it in the refrigerator overnight to set. Properly covered, the pavé will keep like this for a few days before being served.
8. When ready to serve, turn the pan upside down to unmold.
Tip: if you are having trouble removing it, carefully heat the bottom of the pan and loosen the sides gently using a spatula or thin blade. Portion into equally sized rectangles or squares, trimming the edges for a uniform appearance.
9. Over medium-high heat, pan-fry the pavé pieces in neutral oil up to a depth of about 1 inch. Work in batches to avoid overcrowding the pan and to ensure even cooking on all sides. If you are feeling extravagant, you can use duck or bacon fat to fry your pavé, which will give an even crispier and more flavorful result. As the pavé pieces turn golden and crispy, remove them from the oil, place on a rack or paper towel to drain, and finish generously with your favorite coarse finishing salt.
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