2.28.2012

Ad Hoc at Home: Potato Pavé

02.06.12

I’ve been wanting to recreate Marben’s Pommes Kennedy ever since I had them that one time several months ago. I haven’t been actively searching for the recipe so it was pure luck when I chanced upon a recipe from the Ad Hoc at Home cookbook for Potato Pavé. That’s it!!! :D












Here’s the recipe, I’m going to guess it’s been adapted from the original. I worked out for me in the end so you should definitely try it out! Marben's Pommes Kennedy is actually Potato Millefeuille (french for "thousand layers") that's deep fried in beef fat. While this isn't precisely that, it's quite close.

Marben's Pommes Kennedy: can you tell how crispy those layers are?! :D



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Ad Hoc Potato Pavé (adapted from Ad Hoc at Home cookbook)

Makes 12-18 cubes

1 cup   heavy cream
1 tsp    salt
½ tsp   freshly ground black pepper
3 lb      russet potatoes (3 x 1lb potatoes)
1 tbsp butter, softened
4 tbsp butter, cut into 1/2 “ cubes
            canola oil
2          thyme sprigs
2          garlic cloves, skin-on, lightly crushed
            minced fresh chives (to garnish)



  1. Preheat the oven to 350oF. Brush a loaf pan (9”x5”x3” works fine) with some softened butter. Line with parchment paper; leaving a 5” overhang on all sides. Brush with remaining softened butter. Season with salt and pepper.
  2. Mix heavy cream, salt and pepper in a bowl.
  3. Peel & trim potatoes to fit the loaf pan.
  4. Set mandoline over bowl of cream. Slice potatoes lengthwise into very thin slices. Make sure they get well tossed in the cream.
  5. Trim slices to form an even layer in the pan.
  6. As you layer the potato slices, dot with butter cubes and season with salt & pepper every two layers.
  7. When filled, fold parchment paper over potatoes. Cover entire pan tightly with aluminum foil.
  8. Bake for 1 hr 50 min, until potatoes are tender when pierced with a paring knife.
  9. Remove from the oven. Cool for 15 min.
  10. Place another loaf pan on top and weigh it down with some heavy cans.
  11.  Let potatoes cool to room temperature.
  12. Remove weight and refrigerate potatoes for at least 6 hours and up to 2 days.
  13. Run an offset spatula between the parchment paper and the pan to release. Use overhang to lift.
  14. Cut into 12 pieces. Let stand til room temperature, 30 min.
  15. heat a skillet over medium heat. Coat with canola oil. Fry potatoes cubes cut-side down with thyme and garlic.
  16. Cook, basting with oil, until browned.
  17. Turn and brown the other sides.
  18. Serve browned side up. Serve with more butter and sprinkled with chives.

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This recipe doesn’t seem too challenging but it takes a lot of time to make so make sure you give yourself enough time!

I did manage to find baking/russet potatoes that were around 1 lb each. Russet potatoes are ideal for baking because of their high starch content so it’s best that you don’t substitute it for something else.



TIP: Save your butter wrappers in the fridge and use them to butter your pans! You save yourself a mess and some butter at the same time :D




Cream + salt + pepper. These three ingredients alone really go a long way.




I don’t have a mandolin (although it’s coming in the mail in a few weeks!! So I’m super stoked for that!) so I had to try my best with my santoku knife. The granton edge (the scallops running along the knife) help to make cutting veggies easier since it won’t stick to the blade.




I tried to cut as uniformly and thinly as possible but that didn’t work out sometimes. For the most part, it worked out in the end.



I’ve never wrapped an entire pan in foil before…I had to double-check the recipe a couple times. But yep, this is what you gotta do to ensure the potatoes bake evenly (and quicker).




Weighing down the layers of potatoes ensures compact cubes that will yield crispy, golden brown goodness. :)




After a couple of days in the fridge, I finally found time to cook my potato pavé! The layers aren’t ideal, but it’s close enough for now..




I believe I got 18 or so cubes? You don’t have to cut your potato pavé strictly into 12 cubes, it’s up to you how big or small you want them to be.




I have the conventional non-stick frying pans so I just fried them as I would regularly. If you’ve got a skillet, then basting the cubes in the hot oil will yield crispier cubes.

 

  
The smell wafting from the kitchen permeated the entire condo so my family was ready to devour these cubes as soon as they came off the pan.



And here’s what they look like in the end! This recipe’s a winner for sure in my books! I'll definitely try a Potato Millefeuille recipe in the future, along with the deep-frying part. :)




If this is any indication at all, I fried the potato pavé cubes near midnight and even though everyone was getting ready to turn in for the night, they still tried and quickly inhaled almost all of it. Good thing I set some aside for later! :D



5 out of 5 NOMs
nomnomnomnomnom

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