"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 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!
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.
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✌️
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
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.
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).
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.
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.
@@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.
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.
people in the real world. we won't cut to size, we'll just stuff the loaf pan with potatoes! i really really like the videos that show us what to do at home, not that to do in a special lab environment
From Tim Chin: A vacuum chamber might be an interesting solution here, but I’m not certain that the forces involved would be enough to compress the layers so that they stick. Doing a little armchair math here (and someone correct me if I’m wrong): The force of a full vacuum is limited by atmospheric pressure (14.7 psi). So that’s the max amount of force over and area you could use to compress the layers using a vacuum. Compare that to just pressing the loaf with your own elbow grease, and I’d wager that you could far exceed those forces over the same area, depending on how jacked you are.
@@chefsteps So my thought is that pressing it down will get rid of any air bubbles trapped inside and compress the block to a point where it becomes more dense. If we compress the potatoes and pull a vacuum then we still get both results. As a bonus we can then heat it in a waterbath instead of baking it. I've actually done something similar to this and it saves space in the fridge and since I sous vide it at 80C, I found that the starches gelatinised much better. I also found that if I add a bit of cornstarch slurry to the milk and butter, it gets crispier and the texture is better.
@@philipp594 yes, but to much starch will make it a brick. It’s the same reason you soak fries after cutting them. You use russet for the same reason (starch and low wax), but still need to remove the exterior starch.
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'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!)
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!
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!
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.
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.
And, just wow, WOW!! I would leave potatoes if you asked me, but that is a labor of love, and looks worth doing.😊😊😊
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.
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.
Tremendous job! Great presentation, guys 😘
Thanks for watching!
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
Wow - Can't wait to make this. Nice work, Tim!
Let us know how it turns out!
"its so good i had to take another bite",
FYM bro, that looks freakin good, i need 10 more basket of those.
These look literally perfect.
Great presentation, simple instructions.
Your vids are the best!!😅😅
If you cut a few slices lengthwise, you can place the "corners" of the potato into the corners of the pan, reducing dead areas.
Beautiful but I’ll probably stick to tater tots and use the time I save to watch more of these videos.
Deal!
Super cool recipe, thanks
This chef is a total mastertater
OMG!! My fave type of potato ❤Thanks
Gorgeous hash browns
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!
You’re incredible
it's like the most convoluted hashbrown patty ever...
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
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 can make roasted mashed potatoes with the trimmings, why waist? Main product looks yummy
Good to know how it's made...and knowing that I will never ever make them myself.
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.
Love the idea. I wonder how they would go if you steamed and then roasted them? Anyone tried?
Really nice recipe Chef !!
Glad you liked it
Ingredients:
4 large potato
1 stick of butter (clarified)
Oil to deep fry
110% of your patience
1 brick
1 blow torch
For the frying part, can I spray with cooking oil, and whack it into the air fryer instead?
I love how the big bosses are just casually chatting in the background
This looks like fried cassava in Indonesia 🤤🤤
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!
I will travel to anywhere i can get this?
I love towel fuzz on my potatoes
Gives you a little fiber. Lol
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).
Does anyone know what specific loaf pan that is? I’ve been looking for a good one.
What pans do you use?
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!
Water, cream, or lime/ lemon?? Color preservation is must, but what is best? 😮😮😮
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.
Pour hot water on the top bread mold. Simple.. cheaper and easier.
Stir fries eh? Never thought of putting potato in a char kway teow. Thanks
Is an air fryer acceptable? I hate using oil.
i really want to try these, but i really dont want to make them lol
9:10 that's what he said
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
He's look like TenZ!
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.
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.
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??"
👍
❤❤❤❤❤❤
Well, now I have to take out the Benriner...
Is that fried in Beef tallow?
These were fried in neutral oil, but you certainly could fry in beef tallow or duck fat!
Potato
Having to make half hotel pans of this every second day gave me nightmares ha
Love these. Prefer when made with smoked wagyu tallow instead of butter
What brand is that mandolin?
OXO
A Chef Steps that doesn't sous vide something. You OK bros?
Damn.
laminated pota-dough :p
Why not use a sheeter
❤❤❤
Called "Pommes Anna" or "Annakartoffeln" (German)...classic
Is this potato pavé or potato pacomé? Little BR humor in there ;)
Pass the Heinz ketchup please
For some odd reason my local cooking store won't sell me any bricks 😢
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.
Thumbnail: 1 ingredient
Cheff: potato, butter.
Ah, yes. The one ingredient: potato, salt, and butter.
Dude made Pringles
That is a very fancy hash brown.
Takes 10 times as long to make, does not taste ten times as good.
It’s just a fancy Hashbrown
First! Happy Sunday! 🔥
Mandoline slicer, no glove = cringe to watch...
Other then that good video and the potatoes look amazing.
people in the real world. we won't cut to size, we'll just stuff the loaf pan with potatoes!
i really really like the videos that show us what to do at home, not that to do in a special lab environment
Or buy frozen water tots. Fry them in bacon grease. Not fancy, just delicious
One ingredient…apart from those other ingredients
Maybe wrap that brick in a layer of plastic wrap?
Why wouldn’t you just put it in to salad centrifuge driers. Same effect but much faster
It is possible in italian
only works in non-italian countries - otherwise it will automatically turn into gnocchi
Didn't this video come out last month? I swear I've watched this before.
I thought so too, but that was the potato croissant, which is slightly different
I didn’t know butter, salt and pepper weren’t ingredients
Wouldn't a vacuum bag be the best way to press this down?
I guess this is a bit more accessible.
Vacuum bag would pressure from all sides, which you don’t want here
From Tim Chin: A vacuum chamber might be an interesting solution here, but I’m not certain that the forces involved would be enough to compress the layers so that they stick. Doing a little armchair math here (and someone correct me if I’m wrong): The force of a full vacuum is limited by atmospheric pressure (14.7 psi). So that’s the max amount of force over and area you could use to compress the layers using a vacuum. Compare that to just pressing the loaf with your own elbow grease, and I’d wager that you could far exceed those forces over the same area, depending on how jacked you are.
@@chefsteps So my thought is that pressing it down will get rid of any air bubbles trapped inside and compress the block to a point where it becomes more dense. If we compress the potatoes and pull a vacuum then we still get both results. As a bonus we can then heat it in a waterbath instead of baking it. I've actually done something similar to this and it saves space in the fridge and since I sous vide it at 80C, I found that the starches gelatinised much better. I also found that if I add a bit of cornstarch slurry to the milk and butter, it gets crispier and the texture is better.
Why does he feel guilty taking a second bite?
Probably stop drying edible food with nasty linty chef towels
nothing special, just time and patience.And the most dangerous tool in the kitchen is mandoline.
Why can’t they make videos without all the people in the background? Trying to be like ATK .
ruclips.net/user/shortsDtgstNQAaNQ?si=W4PyIQ6M3NjkxLel
Step one: Just don't. It's a pointless waste of time overcomplicating a tater tot.
Dude with your sweaty messy hair - you should wear a hat
looks disgusting, how many hairs your customers ate?
Literally, the most redundantly use of time and effort for a useless dish
Waste makes mash why don’t you just put the sliced potatoes in the butter instead of in water + drying again?
To remove excess starch.
@ I doubt it, he extra picked a starchy potato and he wants them to gel / stick.
@@philipp594 yes, but to much starch will make it a brick.
It’s the same reason you soak fries after cutting them. You use russet for the same reason (starch and low wax), but still need to remove the exterior starch.
he literally explains why if u cared to pay attention
The same reason you didn’t make a video