Crispy Potatoes Pavé, also known as pressed potatoes are normally seen in French restaurants but you can easily make this elegant side dish at home. Pavé, meaning paving slab in French, describes these scalloped potatoes perfectly! This potato dish shows off the layers of potato like a pile of slabs. Buttery, garlicky and tender on the inside, they have the delicious crispy crunch of a roast potato on the outside. I plated mine with a Wasabi Ginger Aioli w/ togarashi for spice 💙 Should I start doing more technical food to really teach the craft as I grow as a Chef so we can grow together ?! (Full recipe below ⬇️) Ingredients: 5 LB Russet or Yellow Dutch Potatoes 1 Cup Ghee (clarified butter) 1 Cup @betterthanbouillon Beef Bouillon Course Salt Chives Instructions : * Peel the potatoes, then slice on the thinnest setting of a mandoline or a food processor. Don’t rinse them as the starch will help to hold together the layers together while cooking. * Coat the potatoes in a generous amount of fat (I used clarified butter), a constituted beef bouillon (I used Better Than bouillon Beef), and course salt. * Layer the potatoes in the tin evenly, Cover with parchment and cook on 250 for 3 hours or until competely tender. * Leave to cool then press down with a baking tin that fits and weighs down the potatoes . This will ensure that the layers are compacted and the potato will slice cleanly. * Refrigerate overnight. * Cut into even shapes (bars or squares are fine) * Fry in neutral oil on 350 for 3-5 minutes and salt to taste. #ChefShaiheem #15hourpotato #French #Potatoes