Crispy Pan-Fried Potato Pavé with Butter
Thinly sliced potatoes layered with cream, butter, and seasonings, then baked until tender and pressed overnight. The chilled block is cut into rectangles and pan-fried until golden and crispy on both sides. Finished with fresh butter and parsley. An elegant, make-ahead potato dish.
Ingredients
- 3 ¼ lb potatoes, peeled and sliced as thinly as possible
- 4 ½ lb potatoes, peeled and sliced as thinly as possible
- sour cream
- salt
- pepper
- 7 tbsp butter, room temperature
- oil, for pan-frying
- garlic, optional(optional)
- parsley, fresh, chopped
Instructions
- 1
Peel potatoes and slice as thinly as possible
- 2
Place sliced potatoes in a bowl with sour cream to prevent oxidation
- 3
Preheat oven to 180 degrees
- 4
Butter a deep baking dish approximately 10x9 ¾"
- 5
Layer potatoes in the dish, trimming as needed to fit snugly with minimal gaps between layers
- 6
Season each layer with salt and pepper, placing small pieces of room-temperature butter on alternate layers
- 7
Pour approximately half of the remaining sour cream over the top, tilting the dish so cream flows between layers
- 8
Cover with foil and bake approximately 1.5 hours
- 9
Cool 15 minutes, then weight down the dish
- 10
Refrigerate at least 5 hours or up to 2 days
- 11
Carefully unmold and trim all sides to create even edges
- 12
Cut in half lengthwise to create two pieces, then cut into ⅓" wide rectangles
- 13
Let rectangles rest 15 minutes at room temperature before cooking, or skip if pressed for time
- 14
Pan-fry on both sides in oil with garlic until golden and crispy
- 15
Serve with butter and fresh parsley
Tips
Keep sliced potatoes in sour cream immediately to prevent browning
Use largest potatoes available for more uniform slicing
Ensure minimal air gaps between layers for even cooking and pressing
Butter should be at room temperature so it distributes evenly between layers
Weighting down after baking compresses the pavé and helps it hold together when cut and fried
Resting time before pan-frying is optional if time is limited
Good to Know
Refrigerate in an airtight container up to 2 days after pressing
Complete through pressing and refrigeration step up to 2 days ahead. Pan-fry just before serving
Serve warm, immediately after pan-frying, with butter and fresh parsley
Common Mistakes
Do not skip placing potatoes in sour cream to avoid significant browning and oxidation
Do not use cold butter as it will not distribute evenly between potato layers
Do not skip the pressing step to avoid a loose, crumbly texture when frying
Do not attempt to pan-fry without adequate chilling to avoid breaking apart during cooking