One of the secrets behind a perfectly layered potato pavé is choosing the right potato. Waxy varieties such as Agria or Yukon Gold hold their shape while developing a rich, creamy texture. Another useful trick is adding a small amount of potato starch or cornflour before baking. It reinforces the natural starch released by the potatoes, creating a terrine that slices cleanly while remaining exceptionally tender inside and beautifully crisp once fried.