These potato paves go PERFECTLY on eggs Benedict or enjoy as a snack by itself, or serve with roast meat or pulled beef for dinner. YUM!
Potato Pave
Potato Pave
Jessica Gray
Ingredients
- 2kg agria potatoes
- 35g Dude Ranch seasoning
- 2 tsp Man Grind
- 1 tsp Pepper on Me
- 750ml chicken stock
- 2 cups grated cheese (optional)
Directions
- Wash the potatoes and slice them all as thinly as possible with a mandolin.
- Line a large oval baking dish with baking paper and spray oil.
- Begin layering your thin potatoes across the bottom of your dish, overlapping ever so slightly.
- Season each layer with 1 tsp Dude Ranch, a good pinch of Man Grind and a good pinch of pepper. Make sure the seasoning is evenly but lightly dusted across the potato layer. Add a sprinkle of cheese. Continue layering until all slices are used.
- Pour over the chicken stock and let it settle down through the layers.
- Cover the top layer with a piece of baking paper and bake at 175°C for 1 hour 20 minutes.
- Remove from the oven, and weigh the potatoes down completely flat. I used another baking dish and made sure it was weighted and pressing down quite heavily.
- Set in the fridge overnight.
- Heat up a deep fryer (or use an airfryer!) to 180 - 190°C.
- Cut the potatoes into either squares or long rectangles, and deep fry until golden brown and crispy.
- To serve, top with our Sesh Mustard or mayo!
