Our Recipes, re-invented from cooking shows
Potato Pave with Burnt Onion and Cherry Jam
Prep. Time:
Baking Time:
Total Time:
20 mins
90 mins
12 hours
Serves:
4 - 6
Ingredients
POTATO PAVE:
4 large Russet potatoes (any floury potatoes can be used)
finely chopped thyme
3 cups heavy cream
salt and black pepper
2 oz butter
BURNT ONION AND CHERRY JAM
Olive Oil
1 sweet yellow onion
75 g dried tart cherries
75 g fresh cherries, pitted
0.5 cups cherry concentrate
pinch salt
1 teaspoon pectin
1 teaspoon dark brown sugar
Instructions
Preheat the oven to 350 degrees F.
Peel the potatoes and cut them in half. Soak them for at least an hour in salted cold water to draw out some starch.
Meanwhile, make the jam. In a large saucepan, over medium heat, heat the oil. Add the onion to the pan and stir well. Season with salt and pepper to taste.
When the onion has cooked down and is beginning to brown, add the rest of the ingredients. Reduce the heat to medium-low heat, and let cook at a slow simmer until you achieve a soft texture and any liquid is reduced and absorbed by the onions. Taste the mixture and add more sugar if it is too tart. Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool. It should be thick and not runny. If it is too runny, simmer the mixture longer until more liquid is cooked out.
Remove from potatoes from the water, rinse and use a mandolin or a potato peeler to make really thin slices of potato which should be dropped immediately into the cream and thyme.
Use your hands to stir the potatoes around in the seasoned cream.
Take one large or 6 small tins, at least 1.5 inches deep. and line with baking parchment with lots of spare parchment to wrap the dish(es) when full. Later, you're going to weigh these tins down, so you need some clean flat platforms that fit neatly into the tin to compress the pave. Prepare those platform 'lids'.
Layer the potatoes into the tin(s) covering the base of the tin completely. Shake on a little salt and pepper and add a tiny knob of butter. Layer potatoes, butter and seasoning until the tin is full.
Wrap the paper over the top, covering it completely. Bake in the oven for 1 hour (small tins) or 1.5 hours for larger tins.
Remove from the oven and put the prepared platforms onto the top of the baked potato (leave the parchment in place). Use heavy weights to compress the pave. Leave for at least 6 hours and ideally overnight.
Remove the weights and remove the parchment. The potato should be a solid block, with visible layers of potato. Cut the pave into fingers or stamp into circles.
Brush the pave cut-outs with extra-light olive oil and roast in the oven at 425 degrees F for 20 - 30 minutes (basting occasionally), until golden brown and piping hot. Serve with the jam.
Most likely, you saw this recipe for Potato Pave and Burnt Cherry Jam and thought "I need cherry concentrate" - then you spent hours realizing the truth: it basically doesn't exist in regular stores. And if you do find it, you're paying $15+ for a tiny bottle, plus shipping, plus the hassle of hunting down tart dried cherries that aren't sweetened to death.
Making this restaurant-quality burnt onion and cherry jam is impossible without the right ingredients. We provide enough for you to make this stunning potato pave twice - because trust me, once people taste this, they'll be asking you to make it again.
Cherry concentrate is like the secret weapon of professional kitchens. It's what separates "pretty good" from "where did you learn to cook like this?" But try finding it at your grocery store.
What's in your kit:
- 5.3 oz dried tart cherries (not the sugar-bombed ones from the snack aisle)
- 1 cup cherry concentrate (the unicorn ingredient that changes everything)
- 2 teaspoons pectin (for that perfect jam consistency)
No more calling specialty stores. No more settling for "close enough" substitutes. No more spending $30+ to hunt down ingredients piece by piece.
The potato pave part? That's just potatoes and cream - the easy stuff. But that jam? That's where the magic happens, and it's only possible with ingredients that normal stores simply don't carry.
$29.28 shipped. Two restaurant-quality side dishes. Zero ingredient hunting.
You'll still need fresh potatoes, cream, onions, and fresh cherries, but those are the parts any grocery store can handle.
