{"id":1782,"date":"2026-05-10T21:26:35","date_gmt":"2026-05-10T21:26:35","guid":{"rendered":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/?p=1782"},"modified":"2026-05-10T21:26:36","modified_gmt":"2026-05-10T21:26:36","slug":"potato-pave-the-fancy-potato-thats-totally-worth-it","status":"publish","type":"post","link":"https:\/\/wordpress.cherrychapters.com\/softboilstories\/2026\/05\/10\/potato-pave-the-fancy-potato-thats-totally-worth-it\/","title":{"rendered":"Potato Pav\u00e9 (The Fancy Potato That’s Totally Worth It)"},"content":{"rendered":"\n
This potato sounds French. It is. But don’t run.<\/p>\n\n\n\n
Potato pav\u00e9 is thinly sliced potatoes layered with cream and herbs, pressed overnight, then cut into bricks and fried until crispy. Crunchy outside. Velvety inside. Yes, it takes time. Yes, it’s worth it.<\/p>\n\n\n\n
Ingredients<\/h2>\n\n\n\n<\/figure>\n\n\n\n
Serves 6-8 as side.<\/em><\/p>\n\n\n\n
\n
3 lbs (1.4kg) russet or Yukon Gold potatoes<\/li>\n\n\n\n
1 cup heavy cream<\/li>\n\n\n\n
4 cloves garlic, minced<\/li>\n\n\n\n
2 tbsp fresh thyme (or rosemary)<\/li>\n\n\n\n
1 tsp salt<\/li>\n\n\n\n
\u00bd tsp black pepper<\/li>\n\n\n\n
2 tbsp butter (for pressing pan)<\/li>\n\n\n\n
Vegetable oil for frying<\/li>\n<\/ul>\n\n\n\n
Step-by-Step Instructions<\/h2>\n\n\n\n
Step 1: Prep<\/h3>\n\n\n\n\n
Preheat oven to 350\u00b0F (175\u00b0C). Line a loaf pan with parchment paper (overhang on sides).<\/li>\n\n\n\n
Peel potatoes. Slice paper-thin (use a mandoline, 1\/16 inch).<\/li>\n<\/ol>\n\n\n\n
Step 2: Make Cream Mixture<\/h3>\n\n\n\n\n
Mix cream, garlic, thyme, salt, and pepper in a bowl.<\/li>\n<\/ol>\n\n\n\n
Step 3: Layer<\/h3>\n\n\n\n\n
Layer potatoes in the loaf pan, brushing\/drizzling cream mixture every few layers.<\/li>\n\n\n\n
Press down firmly after every few layers. Fill to the top.<\/li>\n<\/ol>\n\n\n\n
Step 4: Bake and Press<\/h3>\n\n\n\n\n
Cover with parchment. Weigh down with another loaf pan or foil-wrapped bricks.<\/li>\n\n\n\n
Bake for 1.5-2 hours until potatoes are tender and edges are brown.<\/li>\n\n\n\n
Difficulty:<\/strong> Medium (needs planning)<\/p>\n\n\n\n
Storage Notes<\/h2>\n\n\n\n
Make Ahead Hero:<\/h3>\n\n\n\n
Baked and pressed potato pav\u00e9 keeps in the fridge for 4 days before frying. Fry when ready to serve.<\/p>\n\n\n\n
Freeze Sliced:<\/h3>\n\n\n\n
Freeze unbaked slices on a tray. Bake from frozen at 350\u00b0F for 25 minutes.<\/p>\n\n\n\n
Reheat Leftover Fried Pav\u00e9:<\/h3>\n\n\n\n
Oven at 375\u00b0F for 5-7 minutes (not microwave\u2014soggy).<\/p>\n\n\n\n
Pro Tip:<\/h3>\n\n\n\n
Don’t skip the overnight press. That weight is what gives pav\u00e9 its dense, layered structure.<\/p>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Layered, pressed, chilled, then fried until golden and crispy. Like the lovechild of a potato gratin and a french fry. Restaurant fancy. Surprisingly doable.<\/p>\n","protected":false},"author":1,"featured_media":1818,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2,73],"tags":[1414,1410,1413,1412,1409,1411,1408],"class_list":["post-1782","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-baking","category-quick_meals","tag-ahead-of-time-potatoes","tag-crispy-potato-bricks","tag-fancy-potato-recipe","tag-french-potato-dish","tag-layered-potatoes","tag-pommes-pave","tag-potato-pave"],"yoast_head":"\n
Potato Pav\u00e9 (The Fancy Potato That's Totally Worth It) - Soft Boil Stories<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/wordpress.cherrychapters.com\/softboilstories\/2026\/05\/10\/potato-pave-the-fancy-potato-thats-totally-worth-it\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Potato Pav\u00e9 (The Fancy Potato That's Totally Worth It) - Soft Boil Stories\" \/>\n<meta property=\"og:description\" content=\"Layered, pressed, chilled, then fried until golden and crispy. Like the lovechild of a potato gratin and a french fry. Restaurant fancy. 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