Lavender Salt Potato Pavé Recipe

Lavender Salt Potato Pavé Recipe

Crisp layered potato • lavender-roasted garlic crème fraîche • lemon • flaky salt

Makes 8 small portions

A savoury botanical build designed around contrast: deeply crisp, buttery potato layers against a cool, tangy garlic crème fraîche with a restrained lavender note. Keep the lavender subtle — it should lift the dish aromatically, not make the potato taste floral.

POTATO PAVÉ

Ingredients

• 1.2 kg floury or all-purpose potatoes, peeled
• 90 g unsalted butter, melted
• 2 garlic cloves, finely grated
• 1 tsp fine sea salt
• Freshly ground black pepper
• Neutral oil, for crisping
  

Method

1. Heat oven to 170°C fan-forced. Line a small loaf tin or approximately 20 cm square baking tin with baking paper, leaving enough overhang to cover the top.
2. Slice potatoes very thinly (about 1–2 mm) with a mandoline.
3. Combine melted butter, grated garlic, salt and pepper. Toss gently through the potato slices so every layer is lightly coated.
4. Pack the potatoes tightly into the lined tin in even overlapping layers. Press firmly as you build.
5. Fold the baking paper over the top. Cover tightly with foil and bake for 75–90 minutes, or until a knife passes through the centre without resistance.
6. Cool slightly, then place another tin or flat tray on top and weight it. Refrigerate for at least 4 hours, ideally overnight.
7. Turn out and trim the edges. Cut into 6 neat rectangles or squares.
8. Heat a thin layer of neutral oil in a frying pan over medium-high heat. Crisp each pavé on all sides until deeply golden and crunchy. Drain briefly on paper towel.

LAVENDER-ROASTED GARLIC CRÈME FRAÎCHE

Ingredients

• 200 g crème fraîche
• 1 small head roasted garlic, or 2–3 soft roasted cloves
• 1–2 tsp fresh lemon juice
• FA Lavender flavour concentrate, added drop by drop to taste (¼ to ½ tsp)
• Fine salt and black pepper

Method

1. Mash the roasted garlic until completely smooth.
2. Mix with crème fraîche and lemon juice.
3. Add FA Lavender flavour concentrate extremely conservatively, tasting after each addition. The finished cream should be savoury and garlicky first, with lavender only as an aromatic top note.
4. Season with salt and pepper. Refrigerate until needed.

LAVENDER FINISHING SALT

Ingredients

2 tbsp flaky sea salt
½ tsp culinary lavender florets, very finely crushed
Finely grated zest of ½ lemon

Method

1. Rub the lavender lightly between your fingers to break it down.
2. Mix with flaky salt and lemon zest immediately before serving.
3. Use sparingly — a few flakes on each pavé are enough.

TO PLATE

Lavender-roasted garlic crème fraîche
Hot crisp potato pavé
Lavender finishing salt
Extra finely grated lemon zest
A few tiny fresh culinary lavender florets or one small sprig, optional
Freshly cracked black pepper

1. Spoon or swipe a generous circle of crème fraîche onto each plate.
2. Set a hot pavé partly over the cream so the crisp layers remain visible.
3. Finish with a small pinch of lavender salt, lemon zest and black pepper.
4. Add only a few fresh lavender florets for the botanical cue. Avoid covering the crisp surface.

FLAVOUR NOTE

Lavender is powerful in savoury food. Let the Lavender flavour concentrate provide a precise aromatic note in the crème fraîche, while garlic, potato, lemon and salt remain the dominant familiar flavours.

  SHOP LAVENDER FLAVOUR