Pommes Pave

Pommes pave (4 portions)

6 Large potatoes

250g Butter

Salt + pepper

- Start by clarifying your butter. Add the butter to a cold pan and slowly bring to the boil, you want to remove the scum that comes to the top and leave the milk solids to sink to the bottom. The clear butter you’re left with is what you want.

- Line an oven dish with parchment paper. Start layering your thinly sliced potatoes, brushing each layer with clarified butter and a little seasoning. Place a pan on top of the layered potatoes to weigh them down.

- Cook in the oven at 160C for 2 hours. The potato should be soft throughout and crispy on the outside.

- Press lightly and leave in the fridge overnight to press. Portion when cold. Brush with clarified butter and roast in the oven at 220c for 15 minutes or until golden brown all over.