Yes!

Dude ok I just wanted to post some delicious potatoes sorry if I offended you

My biggest challenge was definitely the frying process. Make sure the oil is hot enough when frying! Also, the potatoes will be pretty stuck to the pan if you try to flip them too soon. Be patient, when when fully cooked, they will come off the pan east to flip :)

Idk man that’s literally the dictionary definition I pasted onto here. All the recipes I saw were literally named “potato terrine (pavé)”, so I assume they’re used interchangeably

Yes! But all the recipes I saw had it named literally as “potato terrine (pavé)” so I assumed terrine was a more common name. It seems they can be used interchangeably :)

Oh god don’t do this with a knife!! That’s an insane amount of work!!! A mandolin slicer is worth the investment :)

Terrine: a meat, fish, or vegetable mixture that has been cooked or otherwise prepared in advance and allowed to cool or set in its container, typically served in slices.

It’s considered a terrine based on the cooking process :)

I’ve been dabbling in the art

I tried the brushing, but it was hard since everything was already wet if that makes any sense. I found it to be super easy just with the soak!

It does!

Mandolin slicer!

I used vegetable oil but canola should be good too! Personally, I would pan fry rather than air fry. The direct contact with the hot pan is pretty necessary for the crisp. I would however reheat using the air fryer if you have extra!

It should be fine!! I wouldn’t say it’s extremely temp sensitive

Do it!! Also how was it with the duck fat? Not too much?

Haha I love that name for it

10000% yes! It’s really not much effort hands on, but it requires a bit of time hand off if that makes any sense. Totally worth it though

Alright this will be a long set of instructions but stay with me here:

1. ⁠Peel and slice 2 large russet potatoes super thin (like thinnest setting)
2. ⁠As you’re slicing, place slices in a bowl filled with heavy cream, salt, white pepper, spices of your choice
3. ⁠Make sure to mix potatoes with cream mixture as you keep adding slices
4. ⁠Grab a loaf tin and line it with parchment paper. Lightly grease with melted butter
5. ⁠Layer thinly sliced potatoes into the loaf pan one by one, stack them to create a layers until the pan is full
6. ⁠Cover the top potato layer with parchment paper and press down on it with another loaf pan
7. ⁠Remove the top loaf pan and bake at 320f for 1.5 hours
8. ⁠Remove from oven, and place the loaf pan on top of the potatoes again. Place something heavy (like some cans or something) on the top loaf pan and refrigerate overnight
9. ⁠Take out from fridge and potatoes should be significantly compressed
10. ⁠Take the potato brick out of the pan, slice, and fry!

I wish! Look up potato terrine, or potato pavé :) thanks for the creds tho

Flaky on the outside, creamy and delicious on the inside!!

I’ve heard both!