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Potato Pave

Potato Pave

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!


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



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 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.


Add a sprinkle of cheese.


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.


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 degrees 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 over night.


Heat up a deep fryer (or use an airfryer!) to 180 - 190 degrees celsius.


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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