THIS WEEKEND, for a dinner party with friends Jack and John (John wrote this must-read article), I’m robbing a few Yukon Golds from my potato patch, and turning them into a crisp but tender Potato Galette. A “galette” is the French version of American hash-browns, only far more elegant. Here, shredded potatoes are fried until perfectly golden, and then carefully un-molded all in one beautiful piece:
Ingredients for 4 servings
3 medium-size potatoes, shredded (about 3 cups)
2 Tbs unsalted butter
Optional: 1 Tbs each finely-chopped fresh parsley and rosemary, grated Parmesan cheese
A food processor outfitted with its shredding device; a well-seasoned, 12-inch diameter cast-iron skillet (this will give the galette its best color and texture) or, in a pinch, use any non-stick skillet
In the skillet, heat 2 Tbs each olive oil and butter. When the butter has melted, pour in the shredded potatoes, and spread them out with a wooden spoon so they cover the bottom of the pan. Drizzle one tablespoon oil over the potatoes, then season with salt, and the optional herbs. Cover, reduce heat to low, and let the potatoes cook for 8 minutes.
Remove the cover, and set a dinner plate over the galette. Then invert the skillet. Out will come the potatoes, all in one piece. Slide this galette back into the skillet, its uncooked side now on the bottom of the pan, and cook, uncovered, for 3 more minutes.
Finally, invert the galette once again onto your dinner plate. Then set a serving platter over the plate, and invert the two so that the more attractive, first-cooked side of the galette faces up. Sprinkle, if you wish, with grated Parmesan cheese, and immediately bring to table.
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