Potato Pave

Makes: 1 loaf tin size

Preparation time: 40 minutes

Cooking time: 2 hours

Difficulty: Hard

Ingredients

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1kg potatoes

100g butter

Cornflour

Salt

Oil, for pan frying

Butter, for pan frying

Method

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1. Preheat oven to 160 degrees. Peel the potatoes and place in a bowl of water. Using a mandolin, slice the potatoes to 2mm and place into a bowl. Grease and line a loaf tin.

2. To layer the potatoes, lay a few slices to cover the base of the tin. Sprinkle with some salt and then dust with some cornflour. Repeat the layering process whilst pressing down to ensure that the potato sticks together. You may have to cut some potatoes to fit the edges nicely.

3. Once all the potato has been used, place some baking paper on top of the pave and then another loaf tin. Fill with some ovenproof weights.

4. Place into oven at 160 degrees for 2 hours. The edges of the pave should be slightly browned.

5. Cool on the bench (with the weights), then place into fridge with the weights whilst it cools. Leave to cool in fridge for at least 5 hours or overnight.

6. When ready to finish, remove from the loaf tin and trim the edges. Slice into desired thickness (I went about 2cm thick).

7. Heat a pan with some oil to medium heat, and place the pave into the pan. Cook on all sides until brown, then to finish, add in some more butter and baste the pave.

8. Remove, drain on paper and sprinkle with some more salt and serve immediately.