Potato Pave

by Edward Daniel
Caption of Potato Pave. Image by Edward Daniel (c).

Potato Pave is one of those great appetising dishes. I love Potato Pave for its elegance and crunchy taste.  The rosemary really lifts this dish too.

Caption of Potato Pave. Image by Edward Daniel (c).
Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1kg potatoes
  • 50g oats
  • 150ml filtered water
  • 30g olive oil
  • Few sprigs of rosemary
  • Pinch of salt


  1. Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
  2. Blitz the oats, water, oil, rosemary and salt in a blender. Place into a mixing bowl.
  3. Remove the skin of the potatoes and slice with a mandolin. Cut into small chunks. Soak the potato in the rosemary mixture.
  4. Line a loaf baking tin with baking paper. Layer in the potatoes.
  5. Cover with another loaf baking tin containing baking beans and roast in the oven for about 1 hour and 30 minutes.
  6. Remove from the oven and once cooled, place in the fridge overnight.
  7. The following day into squares and coat with olive oil and roast for another hour.
  8. Serve warm.


By Edward Daniel, Vegan Chef and Former Chair of The Vegan Society. Contributor to Vegan Life Magazine, Plant Based Magazine, Vegan Food and Living Magazine and OK! Magazine. Speaker and cooking demonstrator at Vegan Life Life Festival London, Mind Body and Spirit Festival London, Veganes Sommerfest Berlin, and Bali Vegan Festival. Author of "Essence: The Beginner's Guide to Veganism".


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