This guy‘s gotta be from California. I can just tell with the accent. With that being said, I’m now convinced to spend an afternoon making something I will probably eat way too fast. These look absolutely delicious!
According to his resume and bio online, nothing indicates that he has ever lived in California. He went to Emory university in Georgia and has since studied culinary arts and worked as a chef and lived exclusively in the northeast (NYC and Boston).
"I'll dress this as I would in a restaurant" ... _What restaurant?_ "Little dab of crème fraîche, maybe a little bit of this paddlefish caviar ..." Well, I don't know about you, but I don't dine at the French Laundry, Passerine, or L'Orange. But I could make this at home, and I _thank you_ wonderful people for showing how it's done! Minus the caviar, I could serve this and impress my guests :) Thanks again, so much! You gentlemen are so very generous with us! (I keed, I keed! with my first remarks -- as always. All in fun!)
this looks so good ... something i wanted to make for a long time but never got round to it, this may have pushed me over the edge of having to try....Thank you Tim Chin, Lord of the Layers for such excellent presentation and salesmanship :)
what i love about this is, one ingredient !!! potato ... how can anything go wrong from there on? impossible. I am soooo going to make this one and it is going to become a hit and become something i do every holiday and with those monthly family brunches.
one more comment here! another thing i love about this one is i can pre make it the day before and it rest in the fridge with a heavy weight on it over night. To me that makes cooking it even more easier where the results do not rely on everything being done all within an hour for it to turn out right making it more of a relax and chill time when applying the first steps to it. Next day after all the more time consuming half is finished, now cook and serve.
You may not have pressed them hard enough together for the starch to help the potato stick to itself or you may not have dried the slices enough or the oil was too hot on the fry and the water within the potato flashed and broke apart
Thank you chef. One of my fave restaurants in London does these. The Quality Chop House. I’ve tried and failed to recreate their dish. I’m having another go now✌️
I wonder how long the baked phase will last either in the fridge or freezer, so maybe you could make a pan of these and bring them out a few at a time.
The baked loaf can last up to a week in the refrigerator. But we’d advise against freezing, to minimize the risk of syneresis (i.e. cooked gels contracting, and water separating out, which effectively causes the layers to separate).
The scraps can be saved for roasting, making mashed potatoes, grating in a food processor for hash browns, or any other application that wouldn’t require uniform pieces of potato. Otherwise, potatoes make great compost. We haven’t tested into this, but coating the portions in dry starch might present some challenges: Principally, where is the excess moisture coming from that would be necessary to hydrate that dry starch, to gelatinize and eventually give you a crispy coating? A lot of that water is already bound in the gels formed when you bake the loaf. But on a higher level, it would be worth asking: Do you need extra starch here? The pavé is already pretty crispy on its own. Coating the portions in an extra layer of dry starch (or even a hydrated batter) might inhibit the areas underneath from truly getting crispy. So you might end up with something less crispy than what you’d originally envisioned.
Can't wait to try this, chef! Question: Obviously this is best served immediately, but is there a good store/reheat method if we can't eat a full brick of potatoes in one sitting?
@@AndrewAinbinder Sure. Just don't use a microwave. They make things spongy. 350's standard reheat temp for most things. Give it ten minutes then check it, add time as needed.
@@malayrojak there’s a bit of a limit to how much water salad spinners can remove. Tissues/towel will wick away surface water but you can’t get spin fast enough to get rid of this wetted liquid using a spinner.
In short: You’d most likely get a similar result (and it’s great!), but the interior texture would be a little fluffier/starchier. The layers may also be a little less discernible, if the starch content of a given potato is high enough (i.e. they mash together when you press). Also, you’d have slightly less time to build your pavé before all the slices oxidize. The rinsing process buys a little extra time before oxidation (browning) occurs, even after removing them from water and drying. We ran a side-by-side test of this, and found that the rinsed slices oxidized more slowly.
We tested with a vegetable sheeter during the development process, and it definitely gets you even, uniform layers that can be trimmed to the precise dimension of your loaf pan. But there were a couple downsides from the jump: 1. For optimal results, you need to find perfectly-shaped, cylindrical, and BIG potatoes for best results. 2. There was an unconscionable amount of waste/trim as a result of the sheeting process. We’d estimate about a 30 to 50 percent loss of potato to get perfect sheets. (That percentage goes even higher if you’ve got irregularly shaped potatoes.) In a fine dining restaurant kitchen setting, where food waste (unfortunately) is often not a top-of-mind concern, a sheeter would be a great option.
that brick fitting into the mold perfectly was 10/10
I prefer to use gold bullion.
This is one of those dishes when you first have it, you absolutely remember it. So good
I’m literally crying. One of the most beautiful creations.
don't cry bby its okay - the potatoes didn't feel a thing..... they're potatoes.
This guy‘s gotta be from California. I can just tell with the accent. With that being said, I’m now convinced to spend an afternoon making something I will probably eat way too fast. These look absolutely delicious!
According to his resume and bio online, nothing indicates that he has ever lived in California. He went to Emory university in Georgia and has since studied culinary arts and worked as a chef and lived exclusively in the northeast (NYC and Boston).
I mean.... he isn't from California. He is from Germany and grew up in Baltimore.
Made the potato croissant with creme fraiche, roe, and chives for a Christmas party and it was a hit. Definitely going to try this next!
"I'll dress this as I would in a restaurant" ... _What restaurant?_ "Little dab of crème fraîche, maybe a little bit of this paddlefish caviar ..." Well, I don't know about you, but I don't dine at the French Laundry, Passerine, or L'Orange.
But I could make this at home, and I _thank you_ wonderful people for showing how it's done! Minus the caviar, I could serve this and impress my guests :) Thanks again, so much! You gentlemen are so very generous with us!
(I keed, I keed! with my first remarks -- as always. All in fun!)
I’ve watched 4 other videos. Yours is thee cleanest and pristine. It’s snow white . Now, others use cream and the pave takes on color while baking.
this looks so good ... something i wanted to make for a long time but never got round to it, this may have pushed me over the edge of having to try....Thank you Tim Chin, Lord of the Layers for such excellent presentation and salesmanship :)
it's like the most convoluted hashbrown patty ever...
And, just wow, WOW!! I would leave potatoes if you asked me, but that is a labor of love, and looks worth doing.😊😊😊
what i love about this is, one ingredient !!! potato ... how can anything go wrong from there on? impossible. I am soooo going to make this one and it is going to become a hit and become something i do every holiday and with those monthly family brunches.
one more comment here! another thing i love about this one is i can pre make it the day before and it rest in the fridge with a heavy weight on it over night. To me that makes cooking it even more easier where the results do not rely on everything being done all within an hour for it to turn out right making it more of a relax and chill time when applying the first steps to it. Next day after all the more time consuming half is finished, now cook and serve.
The Potato “Croissant” video did well enough Chefsteps is doing the original recipe😂,I love it.
Both videos were made at the same time, and this one was released first on the website
I was thinking the same thing except Irish croissant.
This is a great chanel you make these recipes look doable for normal people thinking bout trying some of them lut
Tremendous job! Great presentation, guys 😘
Thanks for watching!
So delicate and must be delicious
Wow - Can't wait to make this. Nice work, Tim!
Let us know how it turns out!
Good to know how it's made...and knowing that I will never ever make them myself.
Scared the crap out of me by using a mandoline bare-handed, but otherwise, bravo!
Lmao come on now
dude i was clenching so hard
I sliced the crap out of my thumb on a mandoline two weeks ago. I will never use it without the guard again.
@@DannyNetwirk definitely one of those mistakes you only make once lol
@slayereli13 💯%
I can’t wait to make these.
i don't miss making these at work.
These look literally perfect.
"its so good i had to take another bite",
FYM bro, that looks freakin good, i need 10 more basket of those.
If you cut a few slices lengthwise, you can place the "corners" of the potato into the corners of the pan, reducing dead areas.
Great presentation, simple instructions.
Your vids are the best!!😅😅
Now I really wanna try and make this…I lost 50% of my tastes buds due to COVID (never came back) so interesting textured foods are my go to now 😂❤😂❤
Super cool recipe, thanks
This chef is a total mastertater
OMG!! My fave type of potato ❤Thanks
I love how the big bosses are just casually chatting in the background
Gorgeous hash browns
Man I tried this over the holidays and wound up with a fryer full of potato chips 😅
Sounds like a successful fail to me 😂
You may not have pressed them hard enough together for the starch to help the potato stick to itself or you may not have dried the slices enough or the oil was too hot on the fry and the water within the potato flashed and broke apart
Ingredients:
4 large potato
1 stick of butter (clarified)
Oil to deep fry
110% of your patience
1 brick
1 blow torch
I've used a vegetable sheeter instead of a mandolin so i can have full length sheets of potato which makes the construction a little easier.
You’re incredible
Thank you chef. One of my fave restaurants in London does these. The Quality Chop House. I’ve tried and failed to recreate their dish. I’m having another go now✌️
Let us know how it works out!
Beautiful but I’ll probably stick to tater tots and use the time I save to watch more of these videos.
Deal!
Very impressive, now imagine some cheese in the middle!
This looks like fried cassava in Indonesia 🤤🤤
I will travel to anywhere i can get this?
Love the idea. I wonder how they would go if you steamed and then roasted them? Anyone tried?
You can make roasted mashed potatoes with the trimmings, why waist? Main product looks yummy
Could you make Damascus-steel pattern potato pavé if you used 2 different colored potatoes? Damascus potatoes?
Try it then let me know how it turns out.
I wonder how long the baked phase will last either in the fridge or freezer, so maybe you could make a pan of these and bring them out a few at a time.
About 3 days in the fridge but I’ve never tried freezing it
The baked loaf can last up to a week in the refrigerator. But we’d advise against freezing, to minimize the risk of syneresis (i.e. cooked gels contracting, and water separating out, which effectively causes the layers to separate).
I love towel fuzz on my potatoes
Gives you a little fiber. Lol
For the frying part, can I spray with cooking oil, and whack it into the air fryer instead?
Really nice recipe Chef !!
Glad you liked it
Does anyone know what specific loaf pan that is? I’ve been looking for a good one.
Hi! What do you do with the scraps? How about some coating the final product in some starch before frying? Thanks!
The scraps can be saved for roasting, making mashed potatoes, grating in a food processor for hash browns, or any other application that wouldn’t require uniform pieces of potato. Otherwise, potatoes make great compost.
We haven’t tested into this, but coating the portions in dry starch might present some challenges: Principally, where is the excess moisture coming from that would be necessary to hydrate that dry starch, to gelatinize and eventually give you a crispy coating? A lot of that water is already bound in the gels formed when you bake the loaf. But on a higher level, it would be worth asking: Do you need extra starch here? The pavé is already pretty crispy on its own. Coating the portions in an extra layer of dry starch (or even a hydrated batter) might inhibit the areas underneath from truly getting crispy. So you might end up with something less crispy than what you’d originally envisioned.
@chefsteps thanks!
Pour hot water on the top bread mold. Simple.. cheaper and easier.
Why do other potato pave recipes contain cream and what impact does that have? I think I am going to try it this way first though!
What pans do you use?
Me watching this: "Look at all this chef equipment I'm literally too poor to be able to make this."
*8 minutes later*
"Wait did he just use a brick??"
i really want to try these, but i really dont want to make them lol
Yuca is naturally laminated so you don't need to do all this and just fry it up 😊
Now I need to find more caviar to make this lol
One ingredient…apart from those other ingredients
Stir fries eh? Never thought of putting potato in a char kway teow. Thanks
Can't wait to try this, chef! Question: Obviously this is best served immediately, but is there a good store/reheat method if we can't eat a full brick of potatoes in one sitting?
Store in fridge, reheat as needed.
@@Tvaikah But is it possible to maintain the crispiness that way?
@@AndrewAinbinder Sure. Just don't use a microwave. They make things spongy. 350's standard reheat temp for most things. Give it ten minutes then check it, add time as needed.
I would only fry what you need and store the rest unfried.
9:10 that's what he said
He's look like TenZ!
Potato
Well, now I have to take out the Benriner...
Having to make half hotel pans of this every second day gave me nightmares ha
“some waste”
bro has two meals worth of potatoes leftover 😂
Is an air fryer acceptable? I hate using oil.
Potentially stupid question - can you use a SALAD SPINNER in the drying process to remove most of the water without destroying the potato?
Love that idea! We have not tried it, I could see that working well.
@@malayrojak there’s a bit of a limit to how much water salad spinners can remove. Tissues/towel will wick away surface water but you can’t get spin fast enough to get rid of this wetted liquid using a spinner.
Water, cream, or lime/ lemon?? Color preservation is must, but what is best? 😮😮😮
❤❤❤❤❤❤
to whoever edited the audio on this video: what happened to the base ? thought I had an issue with my headset
👍
A Chef Steps that doesn't sous vide something. You OK bros?
Called "Pommes Anna" or "Annakartoffeln" (German)...classic
What happens if you go straight from slicing to butter to avoid the drying?
In short: You’d most likely get a similar result (and it’s great!), but the interior texture would be a little fluffier/starchier. The layers may also be a little less discernible, if the starch content of a given potato is high enough (i.e. they mash together when you press).
Also, you’d have slightly less time to build your pavé before all the slices oxidize. The rinsing process buys a little extra time before oxidation (browning) occurs, even after removing them from water and drying. We ran a side-by-side test of this, and found that the rinsed slices oxidized more slowly.
Is that fried in Beef tallow?
These were fried in neutral oil, but you certainly could fry in beef tallow or duck fat!
Драники на максималках)))
Damn.
What brand is that mandolin?
OXO
❤❤❤
For some odd reason my local cooking store won't sell me any bricks 😢
It’s just a fancy Hashbrown
Love these. Prefer when made with smoked wagyu tallow instead of butter
Why not use a sheeter
Pass the Heinz ketchup please
Mandoline slicer, no glove = cringe to watch...
Other then that good video and the potatoes look amazing.
Dude made Pringles
Ah, yes. The one ingredient: potato, salt, and butter.
Thumbnail: 1 ingredient
Cheff: potato, butter.
Is this potato pavé or potato pacomé? Little BR humor in there ;)
First! Happy Sunday! 🔥
Celsius? Centimeters? 😬
laminated pota-dough :p
Why wouldn’t you just put it in to salad centrifuge driers. Same effect but much faster
What about using a vegetable sheeter?
I mean it would be worth it if you made this recipe more than a few times. Not that I need more kitchen gadgets….
It’s honestly the best tool for this
We tested with a vegetable sheeter during the development process, and it definitely gets you even, uniform layers that can be trimmed to the precise dimension of your loaf pan. But there were a couple downsides from the jump:
1. For optimal results, you need to find perfectly-shaped, cylindrical, and BIG potatoes for best results.
2. There was an unconscionable amount of waste/trim as a result of the sheeting process. We’d estimate about a 30 to 50 percent loss of potato to get perfect sheets. (That percentage goes even higher if you’ve got irregularly shaped potatoes.)
In a fine dining restaurant kitchen setting, where food waste (unfortunately) is often not a top-of-mind concern, a sheeter would be a great option.
Maybe wrap that brick in a layer of plastic wrap?
Would love it but lots of work.
Too hungry. I mashed it after first cook.
That is a very fancy hash brown.
Takes 10 times as long to make, does not taste ten times as good.
I didn’t know butter, salt and pepper weren’t ingredients