Ep 30: Potato Stacks from the Wood Fired Oven

Potato Stacks, also called Potato Pavé, require a bit of an investment in time, but the results are delicious and it’s a fun way to impress your guests.
The first stage is similar to making a potato gratin, except you cut the potatoes much thinner, bake the dish at 350F/180C for 90 minutes, and then let it cool overnight.
The ingredients for this first stage:
3 peeled russet potatoes
3/4 cup of heavy cream
Nutmeg
Clarified butter
Salt and finely ground black pepper
The next stage, you cut the potato terrine into squares, or slices, and then sauté them.
The ingredients for the second stage are:
2 tablespoon of vegetable oil
3 tablespoons of butter
Some sprigs of thyme
4 cloves of garlic
Salt and pepper
Chopped thyme

[@ravvenhawk1110]

I am typing this comment before I finish the video, we love watching your videos, PLEASE DON'T DISAPPEAR, keep posting videos like that

[@TheWoodFiredOvenChef]

More to come Ravven

[@frasermaguire]

Thankfully he is back

[@carlmeyer6242]

I love the attention to detail, particularly the sound editing. It’s so captivating.

[@michellesterling3215]

I've been wanting to make these for months and finally did. While I changed up the recipe quite a bit, the technique and finishing part of the recipe was the same and it was outstanding! Plus, I just love watching videos from you as you have a calming voice and your food looks fabulous. Please keep producing videos

[@TheWoodFiredOvenChef]

Thanks so much for your comment. More to come. Clive

[@John.117]

Thank you for the series and the meticulous work - all of it. The prep, the cooking, the video and filming quality, editing - all of it. Such a peaceful and appreciated experience. Thanks for sharing. Best to you and yours. Pats for the pup.

[@TheWoodFiredOvenChef]

Many thanks John

[@kierantaylor5852]

I always appreciate how carefully you season everything. I can imagine them tasting sublime. Very impressive and once again, thank you for sharing your expertise.

[@TheWoodFiredOvenChef]

Many thanks Kieran

[@Daniin]

Thanks for the recipes. They are quite simple and your unhurried narration adds right feeling of cooking in the firewood oven.

[@TheWoodFiredOvenChef]

So nice of you, thanks

[@YankeeinSC1]

You remind me of my neighbor Bob, only educated, articulate, showered, tasteful, talented, entertaining and blessed with culinary skill (although Bob can grill burgers). What few pans of your outdoor kitchen I've seen from your posts, I have to guess this location to be Spain or the south of France? No doubt location gives you local ingredient availability that makes these such a hoot to watch!

[@matthewlarson2161]

Puppy! The puppy statue had me worried! Glad to see s/he still has life in those years!

[@TheWoodFiredOvenChef]

She's happy

[@hada7552]

Everything you cook in the wood fire oven is a work of art!

[@TheWoodFiredOvenChef]

Many thanks

[@YusufOnder]

That ending priceless 🙏

[@TheWoodFiredOvenChef]

😄

[@theanswersaresouth612]

Absolutely so impressed!!! Great Videos!! I was born and raised in the land of the Potatoes, Idaho!!! You are a master!!!!!

[@TheWoodFiredOvenChef]

Thank you

[@PrvteRyanFilms]

WOW, what an epic display of potatoes!!! I was waiting for this one, definitely trying this. Thank you champion.

[@TheWoodFiredOvenChef]

Thanks Tommy

[@richardknowles4200]

Look fabulous. Great video presentation. Going to try these next time the weather's fit to fire up the pizza oven and sit in the sun. Thank you.

[@TheWoodFiredOvenChef]

Let me know how it goes Richard

[@tracey278]

I remember having this in a meal at a well known restaurant on Sydney Harbour , I haven never forgotten it, thank you for this dish I’m hoping to create that wonderful experience once again 🤌🏻

[@TheWoodFiredOvenChef]

Let me know how it goes Tracey

[@crishamilton6678]

I’ve never seen a potato elevated to this level.

[@TheWoodFiredOvenChef]

Thanks as always Cris

[@allenlebaron8993]

you should place affiliate links to the tools and dishes you are using or have some way we can support financially. this channel is a goldmine of knowledge, you deserve to be rewarded for all the information you share. im sure others would agree

[@TheWoodFiredOvenChef]

Thank you. I will add them.

[@casaabundacialauraamante452]

So Happy to see your videos again!

[@TheWoodFiredOvenChef]

More to come!

[@markgoston4419]

That was a masterpiece Clive. Gorgeous cinematography. I can smell the wonderful aroma here in Brisbane 😉🔥. I think I will try this soon. Thanks for sharing.

[@TheWoodFiredOvenChef]

Always great to hear from you Mark. Thank you.

[@jamesg4266]

Amazing potato series Clive. As always, the dishes looked delicious. Looking forward to the next, best wishes

[@TheWoodFiredOvenChef]

Many thanks James. More to come.

[@typhoon420]

Someone really like the potatoes 🥔 👏👏👏...

[@TheWoodFiredOvenChef]

Yes

[@gazoo3596]

Well, i paired these with the lamb chops, as well as the fogasse (one each of garlic, rosemary, sundried tomato, and oil cure olive) with the root vegetables and a 2018 Malbec from Niner Estates in Paso Robles CA for my sister's birthday... uh, yes. She was thrilled and said it was the best ! Thank you for the recipes!

[@TheWoodFiredOvenChef]

That sounds like an amazing feast. Thanks for letting me know. Clive

[@tonys-travels-2023]

As always great vid Clive. Always great.

[@TheWoodFiredOvenChef]

Cheers Tony

[@theinterviewers6565]

Thanks for the video(s) from your Algerian fan. I have saved all your videos in my disc top, so I can make them one day. Thanks again

[@TheWoodFiredOvenChef]

Awesome! Thank you!

[@minologymusic6090]

Brilliant in all ways as usual. Keep them coming! Thank you so much!

[@TheWoodFiredOvenChef]

More to come!

[@christinalempesi3372]

The best chef in youtube

[@TheWoodFiredOvenChef]

You're too kind Christina

[@bushmaier9489]

Thank You, probably the most relaxing videos I watch, your cooking style is fantastic. The food, whatever you cook, is amazing. Please keep the videos coming. Again thanks for making these, when I watch, I always feel uplifted.

[@TheWoodFiredOvenChef]

Thank you so much. Moore to come. Clive

[@cripplecreeksawmill]

All these videos are incredible. You also have a voice that is perfect for VO/cinema work👌

[@TheWoodFiredOvenChef]

Many thanks

[@martinmeissner1760]

I would love to write something beautiful, but I lack the words that would do your videos justice. Thank you for enriching my life with it.

[@TheWoodFiredOvenChef]

Martin. Thank you so much for your very kind comment. More to come. Clive

[@almuerzotedominguero]

You really outdid yourself! Those potato stacks look both artistic and delicious. Great to have you back!

[@TheWoodFiredOvenChef]

Thanks so much!

[@youtuberAstar]

Fantastic. Keep them coming Clive. Again, thanks for sharing. 20/10. Namaste, New Zealand.

[@TheWoodFiredOvenChef]

Cheers Miles

[@markblades4536]

Wow !!!Fantastic work, thank you

[@TheWoodFiredOvenChef]

Many thanks Mark

[@acousticmedical]

I can't wait for what's next. I appreciate your work. It's even higher than fine dining! I have a small mobile wood fired oven in Hungary, and keep trying to remake your foods. Now after all your videos i am obcessed to have a professional custom one like yours..

[@TheWoodFiredOvenChef]

Thanks Gergely.

[@martafigueroa8032]

Vivo enamorada de sus videos y recetas, espectaculares...

[@TheWoodFiredOvenChef]

gracias!

[@Sbullo]

Wow. Another masterpiece. I cannot wait to try each of these potato recipes to find my favorite one! This might be it.

[@TheWoodFiredOvenChef]

Many thanks Sue

[@AES5967]

I made these today in my wood fired oven. I believe I may have rushed them a bit and I had too large of flames going but they still turned out delicious. Your video's are much appreciated! Looking forward to hear your visit on the podcast

[@TheWoodFiredOvenChef]

Sounds great!

[@-khelfallah5032]

Looks tasty, great video as always

[@TheWoodFiredOvenChef]

Thank you!

[@cletushatfield8817]

Maybe it's because I'm mostly a heathen, but the addition of nutmeg is intriguing and I imagine elevates this even further than other details like cutting into squares. Very interesting and another great video.

[@TheWoodFiredOvenChef]

Thanks Cletus

[@bobbyspity]

Clive binged watched the episodes and all up to the fabulous quality of pace and direction ! Outstanding 👌 My next days off my oven is on and I will be cooking one of your beautiful recipes

[@TheWoodFiredOvenChef]

Have fun! I look forward to hearing about your cooking adventures.

[@susanglasgow8992]

They look fabulous. I wondered where you’d gone! Your videos are brilliant. Thanks. X

[@TheWoodFiredOvenChef]

Thanks Susan

[@ChrisRTahoe]

I love your videos and truly appreciate you sharing them with us! As others have said, the quality is incredible and I also love the sound. I have a mobile kitchen with a wood fired oven and watch your videos often to get inspiration. Thank you again, you are appreciated!

[@TheWoodFiredOvenChef]

Thank you so much Christopher

[@JosephWanninger]

Clive, this reminds me a lot of Thomas Keller's Potato Pave from Ad Hoc.

[@SteveGrin]

Stunning! You never fail to impress.

[@TheWoodFiredOvenChef]

Thanks Steve

[@HungryShots]

Absolutely amazing video and recipe, like always! You turn life into a pleasure.

[@TheWoodFiredOvenChef]

Thanks so much

[@davidapp3730]

Another great recipe in the wood fired oven. I am going to give the fingerling potatoes a try first. The Blanc Creative pans are a great investment. Mine gets used almost every time I cook in my wood fired oven.

[@TheWoodFiredOvenChef]

BC are the best

[@TMac0925]

Awesome as always. You never disappoint.

[@TheWoodFiredOvenChef]

Many thanks

[@ronteitelbaum3332]

Wow, that looked really amazing! I love the time transitions! That was great! They look really yummy!

[@TheWoodFiredOvenChef]

Thanks so much Ronnie

[@zakirianiazi3772]

What a beautiful house loved it Cause of your videos I make wood fired oven but couldn’t beautiful as yours 😢

[@TheWoodFiredOvenChef]

Thank you Zakiria. I look forward to hearing about your oven. Clive

[@AdamMontgomery1]

There's lots of standing around and walking in slow motion in this recipe, which I love.

[@TheWoodFiredOvenChef]

Thanks Adam. More standing around to come 😄

[@titusleo6589]

Love it. You inspire me to throw an epic dinner party.

[@TheWoodFiredOvenChef]

I love epic dinner parties

[@vladlebedev9221]

Bravo, Maestro! Perfect, as usual!

[@TheWoodFiredOvenChef]

Many thanks Vlad

[@Jbiglin]

Incredible. Well done! I want to make those someday. Appreciate the effort you put into your vids.

[@TheWoodFiredOvenChef]

Many thanks

[@robertrico7598]

Also, great shot of Truffle this episode!

[@TheWoodFiredOvenChef]

only when she's cooperative

[@robertrico7598]

@@TheWoodFiredOvenChef yes, you’ve lead me to understand this.

[@icemanice3709]

God damnit Clive!! I love you and your cooking!

[@TheWoodFiredOvenChef]

Thanks so much! More to come

[@mikecalvert1014]

Looks Fantastic!!!Going to give it a go.👍

[@TheWoodFiredOvenChef]

Let me know how it goes Mike

[@preluded]

You need to add information about each wine you drink while cooking. Anyway, absolutely fantastic video. Great job as always

[@TheWoodFiredOvenChef]

I will try to remember

[@s44577]

Truly a masterpiece!

[@TheWoodFiredOvenChef]

Thanks Sally

[@smor07]

Sublime. Congratulations.

[@TheWoodFiredOvenChef]

Many thanks Olivier

[@amandalynnsaucy6356]

THAT. LOOKS. AMAZING.

[@TheWoodFiredOvenChef]

Thanks Amanda

[@tyosha]

It is a pure Art!

[@TheWoodFiredOvenChef]

Thank you!

[@korejanos1975]

Amazing idea chef,I definetly have to try 😋👏👍

[@TheWoodFiredOvenChef]

Let me know how it goes

[@AntonioLopez-gf2oj]

Video espectacular Chef Clive!

[@TheWoodFiredOvenChef]

Cheers Antonio

[@hanudarji1344]

Speechless.. thanks beautiful

[@TheWoodFiredOvenChef]

Thank you Hanu

[@braddixon3338]

I really appreciate the care you give in explaining the steps along the way. I'm curious, how do you time your various meal items when using the wood fired oven. I imagine you're serving the potato stacks with a main dish, and presumably also cooked in the wood fired oven? BTW, your yard is just magnificent. Half the time I'm lost in the beauty of your yard, and the other half the time I'm memorized by your cooking.

[@TheWoodFiredOvenChef]

Hello Brad. I do a lot of planning since I'm cooking in one space rather than several, like in the oven and on the range in the kitchen. If it's a piece of meat that requires a 10 to 15 minute resting time then I figure out what I can cook during that period and when it can go in the oven if it mean overlapping dishes. Or in the case of the Gratin. It's a dish that's easy to keep warm and reheat closer to serving. Just matter of practice.

[@robertrico7598]

What a great week, a WFOC video a day!

[@TheWoodFiredOvenChef]

More to come Robert

[@robertrico7598]

@@TheWoodFiredOvenChef God willing sir!

[@PsychedelicKen]

They look delicious. I may try to replicate these in my conventional oven, but I doubt they'll be comparable

[@TheWoodFiredOvenChef]

Hello Kenneth. It works really well using the conventional oven and the stovetop. Let me know how it goes. Clive

[@lapis.lareza]

super as always, thank you, Chef...

[@TheWoodFiredOvenChef]

👍🏼

[@jamiecauchi4861]

Stunning

[@TheWoodFiredOvenChef]

Thanks Jamie

[@jaredatol945]

This is the best looking oven out there. Did you build it yourself? What resources did you use/where did you get the oven?

[@TheWoodFiredOvenChef]

If you would like to email me through my website I will send you all the information you need about my oven.

[@ontic2354]

Did anyone else make an involuntary noise when Clive starting basting?🤤

[@TheWoodFiredOvenChef]

😂

[@Phoeff99]

Perfection. The veritable mille feuille of potatoes. Do you think a a Potatoes Dauphinoise would work well in the oven? I imagine you get beautiful browned edges of the piped potato but maybe at a cost of creamy moisture inside? Glorious Sir, just glorious.

[@TheWoodFiredOvenChef]

Dauphinoise is not that much different than potato gratin, so it would work great

[@Phoeff99]

@@TheWoodFiredOvenChef not sure why I typed Dauphinoise; mind must’ve been on Royal titles as I was actually picturing “Duchess” potatoes or sort of similar double-baked potatoes where the cooked seasoned blended mash is piped back into the baked and hollowed shell and rebrowned. Anyway lovely video and appreciate the time you take to reply to so many of us. Your work is inspirational. (You also happen to coincidentally know my brother in L.A.; what a small world!)

[@leehancocks5834]

Stunning!

[@TheWoodFiredOvenChef]

Thank you!

[@redoorn]

Magnificent. Thank You.

[@TheWoodFiredOvenChef]

Many thanks!

[@MrDR1F7R]

Set playback speed to 1.5. Much better.

[@snirazulay1156]

Wow, Great!!! I love your reciepts. What about Italian cooking in the oven?

[@TheWoodFiredOvenChef]

Thank you

[@Persiancouplelife]

Thank you for sharing. What is the interior diameter of your oven? It would be great if you would make a video sharing the build and materials used in your oven. Thank you.

[@TheWoodFiredOvenChef]

If you would like to email me through my website I will send you all the information you need about my oven.

[@clivenorwell8388]

Hi Clive, one question, white wine on the side of your oven ? by the way the potato stacks look amazing as does all of your dishes.

[@TheWoodFiredOvenChef]

I think on that episode it was a Fontanafredda Gavi di Gavi

[@extendo7137]

I will make this dish for my friend, who has high cholesterol and i hate him

[@TheWoodFiredOvenChef]

You should only cook with love

[@abhijeetchatterjee1869]

Exquisite chef. 😋

[@TheWoodFiredOvenChef]

Thank you

[@StGroovy]

11:36 "You know, dogs need to eat too."

[@TheWoodFiredOvenChef]

She only works for food

[@samirsammir3446]

Good 👌

[@TheWoodFiredOvenChef]

Thanks

[@technologyartist8917]

Hi Great Cooking. What brand of Mandolin are you using - I try to find the best one.Thanks Andreas

[@TheWoodFiredOvenChef]

I use the Benriner

[@sharp_tooter]

beautiful videos as always. what sort of gloves do you use for handling hot pans etc? i've found that welding gloves aren't exactly great for preventing residual heat from getting to your hands....

[@TheWoodFiredOvenChef]

Hello James. Personally, I prefer leather gloves. You’ll find some sold as BBQ gloves, but they are essentially welders gloves. So you can look for a pair from both sources. Brands like Ozero and Caiman are good quality. There are many kinds of fabric BBQ gloves that are good quality. They will tell you that they are temperature rated to a very high level, but with any glove, if you take a metal pan from an 750F/450C oven you won’t be able to hold for a long period of time no matter what they claim. That is why I sometimes use an oven mitt in addition to the gloves. The other thing I find about fabric gloves is that they’re not as quick to put on and take off as the leather kind.

[@aseq2]

Haha imagine asking this guy something when you're in a hurry. Looks brilliant though!

[@texas2far]

If this world was full of people more like Clive....it would be a much better and more peaceful place.

[@TheWoodFiredOvenChef]

Thanks

[@stoney268]

What if you dont have a firebrick? any suggestions? And also, I dont have that nice cake pan you have, got a cheap metal one though.... Yours looks so much better than the one I saw from Martha Steward ;)

[@TheWoodFiredOvenChef]

you can easily pick up a firebrick at your local hardware store.

[@stoney268]

@@TheWoodFiredOvenChef not sure I really had a firebrick but it looked like it :) Also the pan I used was too large for the brick, still need to look for a loaf pan like yours. And during cooking and braising the stacks some fell apart at the bottom... But for a first time it went pretty well :)

[@jerrybeute8884]

How long is the time frame on the second stage of cooking. You are amazing

[@TheWoodFiredOvenChef]

I would say about 20 to 25 minutes, but it depends on the temperature of your oven. Clive

[@jerrybeute8884]

@@TheWoodFiredOvenChef thank you Clive and thank you for bringing the camera into your world for us to see.

[@sassefa2]

You must be an engineer

[@TheWoodFiredOvenChef]

😄 graphic designer is my real job

[@bkylnrootsbathave2549]

this is one dish I would prefer to have served to me and not make it lol

[@jbacon4514]

What are the dimensions of the loaf pan?

[@TheWoodFiredOvenChef]

10 3/4" x 5 1/4" x 3"

[@madcowusa4277]

Remarkabubble.

[@TheWoodFiredOvenChef]

Cheers

[@peteristead2528]

So….you started with 8 potato stacks, but only showed 7 in the final scene! Where did the 8th one go🙄.

[@TheWoodFiredOvenChef]

Well I had to eat one to be sure

[@rosiesjmoo]

@@TheWoodFiredOvenChef but of course!

[@garyjames2931]

All filmed in a studio in Sidcup ;)

[@calpromoguy]

Butter, cream, butter cream, etc. Clive? Does your doctor check your cholesterol level and approve? ;-)

[@TheWoodFiredOvenChef]

He sometimes comes over for dinner

[@TonysTravelsofficial]

Not a fan of the new blurred background style of filming. Looks too “fake” on an otherwise great video.

[@TheWoodFiredOvenChef]

It's called Depth of Field. It's the area of acceptable sharpness in front of and behind the subject on which the lens is focused. It essentially refers to how blurry or sharp the area is around your subject. The camera's aperture controls this blurriness and sharpness by adjusting the size of the opening in the lens. It bring focus to the subject matter and also controls the emotional tone of a shot. Depth of field is an integral part of film vocabulary and a tool for cinematographers to direct the viewer's attention. Determining the focus object is vital in controlling the viewer's gaze, as you are telling them that what is in focus is the important thing to pay attention to. But I never went into this hoping to make everyone happy.

[@FabricationStation36]

While I appreciate the time and effort , you could have made that recipe in minutes if you left out all that unneeded cinematography and BS . thats why you don't get alot of views on your vids . I'm not out to " impress my guests " I want food REAL people are going to actually make. You have that nose in the air vibe , like your better than others and thats an INSTANT turn off .

[@TheWoodFiredOvenChef]

That's you contribution ?