Last updated on January 7th, 2012
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:
Potato Galette
Ingredients for 4 servings
3 medium-size potatoes, shredded (about 3 cups)
2 Tbs unsalted butter
Olive Oil
Salt, Pepper
Optional: 1 Tbs each finely-chopped fresh parsley and rosemary, grated Parmesan cheese
Suggested Equipment
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
The procedure:
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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Related Posts:
How to Grow, Harvest, & Store Potatoes
Welcome to My Herb Garden
Shirred Eggs with Herbs & Garlic
Garlic Scape Pesto
Whole Roasted Onions with Sour Cream & Chives
CIELO says
It looks yummy! I will have to try it… maybe for today's dinner? 😉
Cielo
CIELO says
There… I have added you to our blog roll! Great blog!
cielo
Kevin Lee Jacobs says
Cielo – welcome to A Garden for the House. I hope you will try this dish…my garden gnomes tell me it is magical.
See you again soon, I hope. You have a beautiful blog.
Adele says
Looks and sounds wonderful, Kevin. I have a question: do you peel the potatoes first?
Eric says
Kevin, looks like you could put 4 poached eggs on this, and have it for breakfast.
Kevin Lee Jacobs says
Adele – I do not peel the potatoes.
Eric – Yes, would be wonderful with poached eggs. Just make sure the eggs are from cage-free hens, raised at a local farm!
Randy J says
Kevin,
Potatoes are about my favorite vegetable and I am always happy to find a new way to use them. Thanks!
Kevin Lee Jacobs says
Randy J – The galette is sensational too with a glob of sour cream and chopped, garden-fresh chives.
suscha says
Hi Kevin,
The galette looks yummy but I don't have a shredder. Have you ever tried it with potato slices instead of the shredded kind?
Kevin Lee Jacobs says
Suscha – Why, yes, you can use slices. But then you'll have something called “Stovetop Potatoes Anna.” I'll post this recipe when the weather (finally) cools down!