The garlic potato terrine is the perfect dish for any garlic lover. This recipe is easy to follow and yields a delicious and mouthwatering result. Potatoes are layered with garlic, and butter, then baked to perfection. The end result is a decadent and rich terrine that is packed with flavor. Serve this dish as an appetizer or side dish, and watch as your guests devour it.
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Garlic Potato Terrine
If you want something special, but not too difficult to make, a potato terrine is a great choice. The garlic potato pave is perfect because it has a crispy outside, a tender inside, and tons of delicious garlic and butter throughout.
It is so incredibly flavorful and satisfying. Plus, it’s really not that difficult to make. Serve this dish at your next party or gathering and you’ll be the star of the show. Everyone will love the creamy potatoes mixed with savory roasted garlic.
Need another simple but impressive dish? Check out these cheesy Duchess potatoes. They are bite-sized bites of love!
What Can I Serve Pave Potatoes With?
I think these potatoes are great as a side dish to any protein. They would go well as part of an appetizer buffet alongside a baked spinach artichoke dip, or as a side to your favorite pork chops or even crispy buttermilk fried chicken.
Of course, this is a great side to your favorite pot roast or even a roasted chicken. You can't go wrong with this as a side to any meal you serve.
Ingredients
- 4 ½ pounds of potatoes (2kg)
- 1 head/bulb of garlic
- 2 tablespoons olive oil (30ml)
- ½ teaspoon salt (3g)
- 1 ⅛ cup butter (250g)
- Vegetable oil for frying
Handy Kitchen Tools
How to Make a Garlic Potato Terrine
This recipe takes time to prepare, so plan to start early in the day, or to do this the night before you need to serve it.
Preheat the oven to 400°F/200°C and then you will prepare the garlic for roasting. Cut off the stem end, and drizzle it with olive oil and salt. Then, wrap it in aluminum foil and place it on a small baking dish, and bake for 30 to 40 minutes.
While the garlic is roasting, you can prepare the potatoes. They will need to be peeled and then cut into thin rounds or strips. I recommend using a mandolin slicer for this process.
Once the garlic is done roasting, remove the bulbs from the skin and mash them into a paste.
In a bowl, combine the melted butter, salt, and garlic paste and then mix with the potatoes until coated nicely.
Preheat the oven to 250°F/120°C.
Now, begin layering the potatoes into a baking dish. Then, bake for 2 hours.
Remove the potatoes from the oven and let them cool. Then cover with parchment paper or aluminum foil, and press down with heavy cans or a brick.
Refrigerate the potatoes for 12 hours.
Now, cut the potatoes into squares or strips.
Heat oil for frying in a deep skillet, and cook for 2 minutes per side until crisp and browned.
Serve with ketchup or ranch for dipping.
Frequently Asked Questions
My go-to choice for this recipe is to use Russet potatoes. They hold up well to baking and frying. I think they have a good firmness that won't get mushy but will be tender.
Another option you can use is Yukon Gold potatoes. While they are a favorite, they may be a bit softer and harder to get crisp than Russet potatoes.
The best way to make thin slices of potato is to use a mandolin slicer. I always recommend using the safety handles that come with the mandolin to prevent yourself from getting injured.
If you don't have a mandolin or slicer, you can use a sharp knife but be extra careful.
Potato pave is both baked and then fried. It is first baked, then left to set and compress overnight. Then you will deep fry it until crispy brown on all sides.
These stacked potatoes are so flavorful with the roasted garlic. If you want to add even more flavor, you can add additional herbs. I love adding rosemary, thyme, and oregano. More herb ideas are adding sage, parsley, and chives.
Once the leftovers have cooled, place them in an airtight container. keep them in the refrigerator for up to 3 days. This is not a dish that I recommend freezing. When thawed, the potato terrine will be mushy.
How to Reheat Leftovers
The best way to reheat these potatoes is in the oven. Preheat your oven to 350 degrees Fahrenheit. Place the potato terrine on a baking sheet and heat for 15-20 minutes, or until heated through.
More Potato Recipes
Potatoes are definitely the base of the most popular side dishes. This recipe is delicious, but if you want something that is tasty, but a bit easier to make, then below are some more ideas for your menu. Make sure you take a few minutes to bookmark the ideas you love, print out the recipes, or pin them to Pinterest to make them soon!
- 30 Delicious Potaot Recipes for the Best Side Dishes
- The Best All American Potato Salad with Eggs
- 5 Ingredient Green Potato Curry
- Garlicky Mashed Potato Cakes with Dill Crema
- Garlic Herb Roasted Mashed Potatoes
- Crispy Seasoned Baked Steak Fries Recipe
📖 Recipe
Roasted Garlic Potato Terrine (Pave)
This roasted garlic potato terrine is the perfect pave to use as an appetizer or side dish! Loaded with garlic butter flavor in every bite!
Ingredients
- 4 ½ pounds of potatoes (2kg)
- 1 head/bulb of garlic
- 2 tablespoons olive oil (30ml)
- ½ teaspoon salt (3g)
- 1 ⅛ cup butter (250g)
- Vegetable oil for frying
Instructions
- This recipe takes time to prepare, so plan to start early in the day, or to do this the night before you need to serve it.
- Preheat the oven to 400°F/200°C and then you will prepare the garlic for roasting. Cut off the stem end, and drizzle it with olive oil and salt. Then, wrap it in aluminum foil and place it on a small baking dish, and bake for 30 to 40 minutes.
- While the garlic is roasting, you can prepare the potatoes. They will need to be peeled and then cut into thin rounds or strips. I recommend using a mandolin slicer for this process.
- Once the garlic is done roasting, remove the bulbs from the skin and mash them into a paste.
- In a bowl, combine the melted butter, salt, and garlic paste and then mix with the butter and garlic until coated nicely.
- Preheat the oven to 250°F/120°C.
- Now, begin layering the potatoes into a baking dish. Then, bake for 2 hours.
- Remove the potatoes from the oven and let them cool. Then cover with parchment paper or aluminum foil, and press down with heavy cans or a brick.
- Refrigerate the potatoes for 12 hours.
- Now, cut the potatoes into squares or strips. Heat oil for frying in a deep skillet, and cook for 2 minutes per side until crisp and browned.
Notes
Add fresh herbs between the layers of potatoes for added flavor.
Recommended Products
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 516Total Fat: 31gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 68mgSodium: 363mgCarbohydrates: 55gFiber: 6gSugar: 3gProtein: 7g
Gentu
There seems to be a step missing; what happens to the butter mixture?
Aena
In a bowl, combine the melted butter, salt, and garlic paste and then mix with the butter and garlic until coated nicely. It's there
Siobhan Stabler-Griffiths
It doesn't say what to do with the mixture though, does it go all over the top of the potatoes or between each layer etc?
Aena
You mix it with the freshly sliced potatoes.
Carole Holmes
I know someone in my family who will eat this and not share !!! Looks absolutely yummy!!
Carole Holmes
Well worth time and effort