Devour something soft and crunchy. And, inhale
Floral woody rosemary scented crunchy compressed potatoes, slow-baked and pressed in olive oil; Potato Pave.
This dish will topple any belief that you can’t make vegan food without some simple ingredients you probably already have at home.
- When you’ve an elegant dinner party organised and an appetising dish on the side will have your guests uplifted
- When you’ve just had a win at work and a little something special will have your feet lifted off the ground
- When you’re fed up with just chips or boiled potatoes and need a crunchy potato that’ll have you up elevated
Potato Pave was inspired when cooking up dinner for guests while at a country manor in Northumbria – and dishing up potatoes in an unique way.
Pave is derived from the French word “cobblestone” and used to describe rectangular/square layered food.
Potato Pave is vegan and gluten-free.
- 1kg potatoes
- 75g oats
- 225ml filtered water
- 45g olive oil
- Few sprigs of rosemary
- 1/2tsp salt
- Pre-heat the oven to gas mark 180 degrees Celsius or if you have a fan oven 160 degrees Celsius.
- Blitz the oats, water, oil, rosemary and salt in a blender. Place into a mixing bowl.
- Remove the skin of the potatoes and slice with a mandolin. Cut into small slices. Soak the potatoes in fresh filtered water.
- Once all sliced, by batches soak the potato in the rosemary mixture.
- Line a loaf baking tin with baking paper. Layer in the potatoes.
- Cover with another loaf baking tin containing baking beans and roast in the oven for about 1 hour and 30 minutes.
- Remove from the oven and once cooled, place in the fridge overnight.
- The following day cut into squares and coat with olive oil and roast in the oven uncovered for another hour until golden brown at the same temperature above.
- Serve warm.