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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
Cook Time 2 hours 20 minutes
Pressing and Chilling Time 12 hours
Total Time 15 hours 5 minutes
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.