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    Crispy Potatoes Pavé

    12 servings

    portioner

    15 minutes

    aktiv tid

    9 hours 55 minutes

    total tid
    Begynd at lave mad

    Ingredienser

    1 ½ kg potatoes (such as Maris Piper)

    100 g butter

    2 cloves garlic (minced)

    80 ml chicken (or vegetable)

    1 tbsp thyme leaves (chopped + extra for garnish)

    Vejledning

    Grease and line a 20cm loose bottom cake tin

    Melt 50g of the butter in a saucepan and add the garlic for 1 minute. Add the thyme and stock and mix well.

    Peel the potatoes then slice in a food processor on the thinnest setting.

    Layer the potatoes in the tin evenly adding the buttery stock from time to time.

    Cover with foil and cook 180 for 1 hour or until completely tender.

    Leave to cool then fold the foil in half. Add two pieces of cardboard or a tin that fits and weigh down with more tins.

    Refrigerate overnight.

    Cut into 12 pieces and place on baking paper or a silicone mat.

    Melt the remaining 50 g of butter and brush the potatoes.

    Roast 200 C for 40 minutes then add thyme sprigs if using. Roast for a further 10 minutes.

    12 servings

    portioner

    15 minutes

    aktiv tid

    9 hours 55 minutes

    total tid
    Begynd at lave mad

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    Ingredienser

    1 ½ kg potatoes (such as Maris Piper)

    100 g butter

    2 cloves garlic (minced)

    80 ml chicken (or vegetable)

    1 tbsp thyme leaves (chopped + extra for garnish)

    Vejledning

    1

    Grease and line a 20cm loose bottom cake tin

    2

    Melt 50g of the butter in a saucepan and add the garlic for 1 minute. Add the thyme and stock and mix well.

    3

    Peel the potatoes then slice in a food processor on the thinnest setting.

    4

    Layer the potatoes in the tin evenly adding the buttery stock from time to time.

    5

    Cover with foil and cook 180 for 1 hour or until completely tender.

    6

    Leave to cool then fold the foil in half. Add two pieces of cardboard or a tin that fits and weigh down with more tins.

    7

    Refrigerate overnight.

    8

    Cut into 12 pieces and place on baking paper or a silicone mat.

    9

    Melt the remaining 50 g of butter and brush the potatoes.

    10

    Roast 200 C for 40 minutes then add thyme sprigs if using. Roast for a further 10 minutes.