Happy Holidays! This Buttermilk Potato Pavé is inspired by Momofukufor2 and Thomas Keller. And I don’t mean to sound dramatic, but where the drama ends, the buttermilk begins…
Watch the Potato Volcano Video for added instruction and entertainment. There’s a special guest appearance of the Buttermilk Potato Pave.
Ingredients for Buttermilk Potato Pavé:
1 cup buttermilk
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
3 pounds Idaho Russet potatoes
4 tablespoons butter, cut into 1/2-inch cubes
1 tablespoon Canola oil
2 cloves garlic, lightly crushed
fresh chives or fresh parsley (optional)
NOTES: Enjoy this as a scalloped potato or pave.
Directions for Buttermilk Potato Pavé:
1) Preheat oven to 350(F).
2) Pour buttermilk into a large bowl.
3) Season buttermilk with salt and pepper.
4) Peel potatoes and slice into disks.
5) Soak disks in buttermilk.
6) In a parchment or wax paper-lined loaf pan, layer potatoes with butter pieces.
7) Pour any remaining buttermilk mixture over top of potatoes.
8) Wrap potatoes and cover with aluminum foil.
9) Bake in a preheated 350(F) oven for 2 hours or until soft all the way through.
10) Cool potatoes to room temperature and place a weighted loaf pan on top of potatoes to compress.
11) “Pop” the potatoes from the pan and remove the paper. Cut and trim the potatoes into one inch cubes.
12) Place a crushed garlic clove in the center of a skillet and fry the cubes in canola oil over medium heat just until the outsides are golden and the center is warmed through.
13) Garnish with chopped fresh chives or parsley.
14) Share and enjoy… OR… make The Potato Volcano!