Imported from TikTok
1000 Layer Potatoes (Potato Pavé)
Paper-thin russet potato slices are coated in grass-fed Wagyu beef tallow, tightly layered, baked, pressed, and chilled overnight before frying. The result is a crisp, golden potato bite finished with salt and toppings of choice.
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Ingredients
- Russet potatoes (Washed, peeled, and sliced paper-thin)
- Grass-fed Wagyu beef tallow (Melted before tossing with the potatoes)
- Salt (To season the potatoes and to finish)
- Black pepper (For seasoning)
- Oil (For oiling the parchment and frying)
- Favorite toppings (Optional, to finish)
Steps
- 1
Wash and peel the potatoes.
- 2
Slice the potatoes paper-thin.
- 3
Melt the beef tallow, then toss the potato slices with it. Season with salt and pepper and massage the slices until evenly coated.
- 4
Line a baking pan with oiled parchment paper.
- 5
Stack the potato slices in tight layers in the prepared pan until it is full.
- 6
Cover the potatoes with parchment paper and bake at 300°F (150°C) for 3 hours.
- 7
Let the baked potato layers cool.
- 8
Press the cooled potatoes with a weight on top, then refrigerate overnight.
- 9
Cut the chilled potato slab into bite-size pieces.
- 10
Fry the pieces at 350°F (175°C) until golden and crispy.
- 11
Finish with salt and your favorite toppings.
Notes
Ingredient quantities are not specified in the source. The source does not specify the type or amount of frying oil, the pan size, or the toppings. The audio describes the process as taking 14 hours; the stated bake time plus overnight refrigeration leaves the exact total time dependent on chilling duration.
Nutrition per serving
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