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-croissants
Potato Pavé: https://www.chefsteps.com/activities/potato-pave
Crème Fraîche: https://www.chefsteps.com/activities/creme-fraiche
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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25 Comments
Dang it! Now I need some potatoes and a mandolin and I got to get………
Nice work Tim
I really appreciate the detailed explanation of every step of the process, I love learning *why* a recipe works
What kind of oil was used?
it's great that you explain why each steps happens for what reason!
Insta like after the dude used calipers to measure the thickness of the potato. I love when chefs nerd out like this and explain in detail about why they do certain things in their recipe.
Such a great idea!
If you need to larger quantities of these how would you keep them warm and chrisp?
Can you please post a link about the mandolin that you used. Thank you very much, great video, well of information.
Top tier stuff right hurr
Poached egg on top!
Can these be airfried?
I started following ChefSteps when I was a 13 year old nerd. Something about approaching cooking more technically and geeking out. So glad they are still here. Im 24 now and have learned so much from them.
When the pastry chef has to cover garnish for the day
question: why do you use a serrated knife? I feel like a sharp chef's knife would be much better suited for the job
So basically a bad way to make Pommes Anna – leave it to the French fella – Oh and its your take on a NY croissant – 0/10
Yup, this right here goes straight to my Cooking 101 playlist right in between a bunch of Kenji's videos. I love when chefs go into the science of cooking for us noobs.
Apart from spectacular result, I gain an anxiety while watching he sliced those potatos with bare hand.
There's no point in using clarified butter for this. Just use normal butter.
Okay so at like 7:40 — who is Queen Iman? Is that what they said? I am mystified the captions said "queenamon" which also seems implausible please help
Sweet Chef, thorough explanation! Can't wait to try it
Do you confirm the temperature in Celsius of the oven-part to be about 150 degrees ?
Thank you very much for sharing this with us. I'll give it a try (:
Hugo
anyone else get scared watching bro use the mandoline with his fingertips down like that 💀
Which is the oven temperature when you bake em?