How to Make a Potato “Croissant”

Potato pavé is basically a fine-dining version of a tater tot: a terrine of stacks of razor-thin slices of potatoes that’s sliced and deep fried, crispy on the outside, creamy on the inside, but with all the sharp edges and clean lines that chefs like to put on a plate.

But what if you took a pavé and made it crispier, creamier, and made it look even more incredible? That’s what we did: We call it the potato croissant.

Like a croissant, it’s got beautiful, laminated layers, but instead of sheets of dough with butter sandwiched in between, it consists of potatoes and clarified butter. And instead of crispy tiled bricks, it takes the shape of a whorl that recalls a shell or a rosette. Because of that shape, it has significantly more surface area; when fried, it’s as crispy as a french fry on the outside, but it still has that tot-like creamy consistency within.

In this video, chef Tim Chin shows you how to prep and assemble our potato croissants. Pair them with holiday roasts or chicken for a stunning celebratory meal or top them with crème fraîche, caviar, and chives for the most ridiculously, ridiculously good-looking canapé.

Recipes:
Crispy Potato “Croissants”: https://www.chefsteps.com/activities/...
Potato Pavé: https://www.chefsteps.com/activities/...
Crème Fraîche: https://www.chefsteps.com/activities/...

Equipment:
Buy a Breville Joule® Oven Air Fryer Pro: https://breville.oie8.net/21W1WG
Buy a Control Freak Home: https://breville.oie8.net/9goeDy

[Time Codes]
0:00 – How to make potato “croissants”
0:53 – Peel, slice, and soak potatoes
4:13 – Build potato croissants
7:55 – Bake potato croissants
8:27 – Chill potato croissants
9:01 – Unmold potato croissants
9:30 – Fry potato croissants

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