Potato Pave

by Edward Daniel
Floral woody rosemary scented crunchy compressed potatoes, slow-baked and pressed in olive oil; Potato Pave.

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.

Make this:

  • 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.

Love.

Edward x

Floral woody rosemary scented crunchy compressed potatoes, slow-baked and pressed in olive oil; Potato Pave.
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Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1kg potatoes
  • 75g oats
  • 225ml filtered water
  • 45g olive oil
  • Few sprigs of rosemary
  • 1/2tsp salt

Instructions

  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 slices.  Soak the potatoes in fresh filtered water.
  4. Once all sliced, by batches soak the potato in the rosemary mixture.
  5. Line a loaf baking tin with baking paper. Layer in the potatoes.
  6. Cover with another loaf baking tin containing baking beans and roast in the oven for about 1 hour and 30 minutes.
  7. Remove from the oven and once cooled, place in the fridge overnight.
  8. 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.
  9. Serve warm.

 

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