Crispy Stacked Potatoes

Introduction

Crispy Stacked Potatoes, often referred to by their French name Pommes de Terre Pave, elevate the humble potato to a show-stopping side dish. This recipe is defined by its incredible texture: paper-thin slices of potato are tightly layered, baked until tender, pressed overnight, and then roasted at high heat until the exterior is shatteringly crisp and golden brown. While the preparation involves precision, the resulting savory, buttery stacks are well worth the effort, making them the perfect accompaniment to a holiday roast or a simple weeknight steak.

Ingredients

4 large Russet Potatoes (about 1.2 kg / 2.5 lbs), peeled and uniform
4 Tbsp (60g / 1/4 cup) unsalted butter, melted
2 Tbsp (30ml) olive oil
4 cloves garlic, minced
1 Tbsp fresh rosemary, finely chopped
1 tsp sea salt (or to taste)
1/2 tsp black pepper
1/4 cup (60ml) chicken or vegetable broth (optional, for moisture)

Step-by-step Preparation

Preparation and Slicing: Preheat your oven to 375°F (190°C). Grease a standard 8×4 inch (20×10 cm) loaf pan or a small square baking dish and line it with parchment paper, leaving an overhang on the sides. Using a mandoline or a very sharp knife, slice the potatoes as thinly and uniformly as possible (ideally 1–2 mm thick).
Tip: Uniformity is key for the final shape and even cooking. If you don’t have a mandoline, take your time to ensure the slices are almost translucent.
Seasoning the Slices: In a large bowl, whisk together the melted butter, olive oil, minced garlic, rosemary, salt, and pepper. Add the sliced potatoes and toss gently with your hands until every slice is thoroughly coated with the butter mixture.
Stacking and Layering: Begin layering the potato slices tightly into the prepared loaf pan. Press down firmly after every few layers to ensure the stack is dense and eliminates air pockets. Once all the potatoes are layered, pour the optional broth over the top of the stack.
Initial Bake (Cook Through): Cover the pan tightly with aluminum foil. Bake for 45–60 minutes, or until the potatoes are completely tender when pierced with a fork.
Pressing and Cooling: Remove the potatoes from the oven. Place a second, equally sized loaf pan or heavy flat object directly on top of the cooked potatoes. Weigh this down with heavy cans or weights. Refrigerate the pressed potatoes for at least 6 hours, or ideally overnight.
Tip: Pressing is crucial; it binds the layers together, allowing for clean, crisp cuts later.
Final Crisp and Serving: The next day, remove the weights and the loaf pan. Carefully lift the potato block out using the parchment paper overhang. Increase the oven temperature to 425°F (220°C). Cut the potato block into 6-8 equal squares or rectangles. Place the squares cut-side up on a baking sheet. Bake for 15–20 minutes, or until the edges are deep golden brown and exceptionally crispy. Serve immediately.

Nutritional Information

Based on 8 servings, each serving is approximately 210–250 calories. Potatoes are an excellent source of Vitamin C, Vitamin B6, and potassium. While this recipe uses healthy fats (olive oil and butter), the calorie count is higher than plain baked potatoes due to the layering of fat between the slices. This dish is naturally gluten-free.

Storage

Leftover Crispy Stacked Potatoes can be stored in an airtight container in the refrigerator for 3–4 days. To reheat and restore their crispness, avoid the microwave. Reheat the stacks in a 350°F (175°C) oven or an air fryer until hot throughout and the edges are crisp again (about 8–10 minutes).

Conclusion

These Crispy Stacked Potatoes offer a sophisticated alternative to mashed potatoes or fries. They pair beautifully with roasted meats like lamb or beef tenderloin, or alongside simple poultry. For an easy variation, incorporate a handful of finely grated Parmesan cheese into the butter mixture before layering, or substitute rosemary with thyme and sage for an autumnal flavor profile. Enjoy the satisfying crunch!