Waitrose and Partners
Potato pavé

Potato pavé

These impressive, layered potato chips are prepared a day ahead, then pan-fried until wonderfully golden and crisp.  

Alex Szrok, chef at the Waitrose Cookery School, prepared this recipe for a class, All Things Steak, which livestreamed in February 2024. In the masterclass, Alex covered choosing your cut, how to cook it to perfection, sauces, accompaniments and wine pairings.

The other dishes featured were T-bone steakPurple sprouting broccoli with anchovy, garlic & capersStilton butter'Nduja butter and XO butter.

Watch the recording now.

4 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseSide
  • Prepare30 mins
  • Cook4 hrs 20 mins
  • Total time4 hrs 50 mins
  • Pluscooling + overnight chilling

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 1kg Maris Piper potatoes, peeled
  • 100g beef dripping or duck fat, melted and cooled
  • ½ tbsp sea salt flakes, plus extra to serve
  • 100ml vegetable oil

Method

  1. Preheat the oven to 130°C, gas mark 1. Line a 900g loaf tin with baking parchment.

  2. Slice the potatoes as thinly as possible, using a mandoline if you have one. In a large bowl coat the potato slices with the fat and the salt; mix well. Layer the potatoes in the tin, cover with baking parchment and bake in the oven until completely tender (3-4 hours).

  3. Once out of the oven, put a double layer of foil over the surface of the potatoes, then place a heavy weight (such as a couple of cans) on top to press the potatoes down. Allow to cool then chill in the fridge with the weight overnight.

  4. The next day, remove the pavé from the tin, remove the weight and discard the parchment. Slice into chunky chips.

  5. Heat the oil in a large frying pan over a medium-high heat. Carefully place the potato chips into the hot oil and fry on each side for about 5-6 minutes until golden and piping hot. Transfer to plate lined with kitchen paper, then serve sprinkled with a little more salt.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,588kJ/ 623kcals

Fat

47g

Saturated Fat

14g

Carbohydrates

43g

Sugars

1.7g

Fibre

3.1g

Protein

5g

Salt

2.4g

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Overall rating (4/5)

4 out of 5 stars1 rating