— SECTION 1: INTRODUCTION —

Manuka-Glazed Agria Potato Pavé with Horopito & Marlborough Sea Salt

Experience the ultimate Kiwi culinary fusion with this Manuka-Glazed Agria Potato Pavé. We’ve combined the buttery texture of New Zealand’s finest Agria potatoes with the peppery kick of native Horopito and the golden sweetness of Manuka honey for a side dish that truly shines.

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— SECTION 2: STORY / CONTEXT —

The story behind this recipe

This recipe is a love letter to Aotearoa’s rich pantry. The potato pavé, a classic French technique, is reimagined here using the earthy Agria potato—prized by chefs for its floury texture and golden hue. By incorporating Horopito, the traditional Māori ‘pepper tree,’ and finishing with Marlborough sea salt, we create a complex flavor profile that balances heat, salt, and the floral notes of Manuka honey. It’s a modern NZ classic.

— SECTION 3: INGREDIENTS —

List of ingredients

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• 1.5kg Agria potatoes, peeled and thinly sliced (use a mandoline)
• 100g Duck fat or clarified butter, melted
• 2 tbsp High-quality Manuka honey
• 1 tsp Dried Horopito (ground)
• 1 tbsp Marlborough sea salt flakes
• 2 sprigs Fresh thyme, leaves picked
• 1/2 tsp Cracked black pepper

— SECTION 4: PREPARATION —

The steps

1. Preparation & Slicing (15 mins): Preheat your oven to 160°C. Line a rectangular baking tin with parchment paper. Use a mandoline to slice the Agria potatoes into paper-thin translucent rounds.
2. Layering (15 mins): In a large bowl, toss the potato slices with melted duck fat, half the Horopito, and half the sea salt. Layer them one by one into the tin, pressing down firmly every few layers to eliminate air pockets.
3. The First Bake (60 mins): Cover with foil and bake until the potatoes are completely tender when pierced with a knife.
4. Pressing (Overnight): For the best results, place a weight on top of the cooked potatoes and refrigerate overnight. This creates the dense, “pavement” (pavé) structure.
5. Glazing & Crisping (15 mins): Slice the cold pavé into neat rectangles. Whisk the Manuka honey with a splash of warm water. Sear the potato rectangles in a hot pan until golden, then brush with the Manuka glaze and finish with the remaining Horopito and Marlborough sea salt.

— SECTION 5: RESULT —

— SECTION 6: NUTRITION —

Nutritional information

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— SECTION 7: CONCLUSION —

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Did you enjoy this taste of New Zealand? I’d love to hear how your pavé turned out! Leave a comment below or tag me in your food photos.

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Manuka-Glazed Agria Potato Pavé with Horopito & Marlborough Sea Salt

A Michelin-inspired tribute to the New Zealand Sunday roast. Thinly layered Agria potatoes are slow-confit in clarified butter, pressed overnight, and then oven-roasted to a perfect crisp. Finished with a glaze of native Manuka honey and the spicy, citrusy notes of Horopito pepper.

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Prep Time 45 minutes mins

Cook Time 2 hours hrs 20 minutes mins

Pressing and Chilling Time 12 hours hrs

Total Time 15 hours hrs 5 minutes mins

Servings: 4 portions

Course: Entrée, Main Course

Cuisine: New Zealand, Oceanic

Calories: 485

Ingredients Equipment Method Notes

Ingredients

  

The Potato Pavé

• 1.5 kg Agria potatoes peeled and sliced paper-thin on a mandoline
• 200 g Clarified butter melted
• 2 tsp Marlborough sea salt flaky style
• 1 tbsp Fresh thyme leaves only, finely chopped

Manuka-Horopito Glaze

• 2 tbsp Manuka honey UMF 10+ preferred
• 1 tsp Apple cider vinegar organic
• 0.5 tsp Horopito powder NZ native pepper

Plating and Garnish

• 100 g Smoked crème fraîche for dolloping
• 20 g Macadamia nuts toasted and crushed
• 1 handful Micro-watercress for garnish

Equipment

• 1 Mandoline Slicer For uniform potato slices
• 2 Rectangular Baking Dish One for baking, one for pressing
• 1 Parchment Paper To prevent sticking
• 1 Pastry Brush For the Manuka glaze

Method

 

Preparation and Layering

1. Preheat your oven to 150°C (300°F). Line a rectangular baking dish with parchment paper, leaving an overhang on all sides.
2. In a large bowl, toss the thinly sliced Agria potatoes with the melted clarified butter, Marlborough sea salt, and chopped thyme until every slice is well-coated.
3. Layer the potatoes into the baking dish one by one, ensuring a flat, even surface. Build the layers until all potatoes are used.

The Confit and Press

1. Cover the top of the potatoes with another piece of parchment paper and foil. Bake for 2 hours or until the potatoes are completely tender when pierced with a knife.
2. Remove from the oven. Place a second identical baking dish on top of the potatoes and weigh it down with heavy cans. Refrigerate and press for at least 12 hours (overnight).

Roasting and Glazing

1. Once chilled and set, remove the potato block from the tin and trim the edges to create a perfect rectangle. Slice into 4 thick portions.
2. Increase oven temperature to 220°C (430°F). Place the potato rectangles on a wire rack over a baking tray.
3. Roast for 15-20 minutes until the exterior is deep golden brown and exceptionally crispy.
4. Whisk together the Manuka honey, vinegar, and Horopito. Brush the tops of the hot potatoes with this glaze and return to the oven for 2 minutes to caramelize.

Plating

1. Plate each pavé with a dollop of smoked crème fraîche, a sprinkle of crushed macadamias, and fresh micro-watercress.

Notes

Agria potatoes are essential for their high starch content which creates the best 'glass-like' crunch. If Horopito is unavailable, use a blend of black pepper and lemon zest.