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Potato Pave
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Potato Pave
These potato paves go PERFECTLY on eggs benedict! Poach a couple of eggs, whip up a hollandaise and get some bacon or smoked salmon on the side for the ultimate breakfast of dreams. Or enjoy as a snack by itself, or serve with roast meat or pulled beef for dinner. Yum!
Ingredients
Dough
2kg Agria potatoes
35g Dude Ranch seasoning
2 tsp Man grind
1 tsp Pepper on Me
750ml chicken stock
2 cups grated cheese optional
To Serve
Yasss Queen! Relish
Aioli
Instructions
1:
Wash the potatoes and slice them all as thinly as possible with a mandolin.
2:
Line a large oval baking dish with baking paper and spray oil.
3:
Begin layering your thin potatoes across the bottom of your dish, overlapping ever so slightly.
4:
Season the first 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.
5:
Add a sprinkle of cheese.
6:
Repeat the layers, firmly pressing each down and making sure the potatoes and seasoning are all evenly spread - I ended up with around 8 layers, anywhere between 7 to 12 would work.
7:
Pour over the chicken stock and let it settle down through the layers.
8:
Cover the top layer with a piece of baking paper and bake at 175 degrees for 1 hour 20 minutes.
9:
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.
10:
Set in the fridge over night.
11:
Heat up a deep fryer (or use an airfryer!) to 180 - 190 degrees celsius.
12:
Cut the potatoes into either squares or long rectangles, and deep fry until golden brown and crispy.
To serve:
Serve topped with some of our Yasss Queen! Relish and your favourite aioli.
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