Home Cooking: Potato Pave with Sour Cream & Caviar
Friends don’t let friends eat alone – especially when there's good food involved. Elevate your home-cooking game with this recipe by Samantha Wolfson.
Potato Pave with Sour Cream & Caviar
Makes 6 servings | Prep Time: 15 hours | Time: 15 minutes
- 1.5 White Potatoes
- 3 cups of milk
- 1 cup of cream
- Salt & peper
- 3-4x sage leaves
- High Heat Oil: 3-7 cups dependent on pan size
- Sour Cream
- Caviar of Choice
- Sauce pan
- parchment paper
- Cooking Pan
- Cardboard that you can cut the size of the inner part of the Cooking Pan
- Aluminum foil
- Weights, that can go on the Cooking Pan
- Lightly wash your potatoes
- Take out your cooking pan and place the parchment paper inside, A tip is to flip the pan over, fold the edges around it, flip it back and then it should fit in
- In your sauce pan, add the Milk, cream, salt & pepper.
- Heat up on medium/low just till simmering and then you can turn the heat off.
- Once the heat is off, add in the sage leaves.
- Take out your mandolin & start slicing your potatoes. I like to do 1/8 or 1/16 but this is up to you!I just like them super thin.
- Once I finish 1-2x potatoes, then I put them in the milk sauce, stir them around and pull them out to start placing in the cooking pan.
- When placed in the cooking pan, do this evenly, one layer at a time. I also rotate the direction of the potatoes so you catch all the small gaps in between.
- In between every 3-4x layers I like to sprinkle some extra salt and peper to give it some flavor. This is where you can also sprinkle a small amount of any seasoning you like (Tyme, Rosemary etc.)
- Repeat this (Mandolin cutting, in the sauce, layering) until your potatoes are done or your almost at the top. Really however high you want to go it up to you, you can do no wrong here!
- Once done, put to the side for a few minutes while you cut your cardboard to the inner size of your Cooking Pan (so it can fit right in it), and cover that cardboard with aluminum foil.
- Put that covered cardboard on your cooking pan, put your weights on top of it (This is was squeezes all the layers tightly together) and put it in your fridge overnight. If you cook this in the morning, you can put it in the fridge all day and then take it out that evening.
- Once you take it out, take off the weights and cardboard.
- Take out the High Heat Oil and put in your Pan. The oil should be roughly 1/3rd up the side of the pan.
- While that heats up, slowly pull the potatoes out of the Cooking Pan and slice off the edges.
- Then continue to slice into squares (or rectangles!)
- Put them in your heated up oil and watch them fry! You can put a few in your pan at a time, just ensure they don’t touch each other.
- Turn them over once slightly brown - I personally keep turning them after 1-2x minutes on all sides.
- Once golden brown, take out and put on a paper towel.
- Let slightly cool for about 5 minutes
- Add the sour cream (& caviar if you have!)
- Eat while warm!
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