Potato Galette with Garlic Cream
This delicious Potato Galette is baked into a crispy perfection. I’m keeping it super simple with my savory potato tart. Focusing fully on potatoes, no fillings, cream and no cheese. Potatoes truly shine in this amazingly easy to prepare dish. Savor it plain or pair it with fish, cucumber/tomato salad, chicken or a steak. It can be prepared ahead of time.
JUMP TO RECIPE | PIN IT for later
- TABLE OF CONTENTS
- Herb Marinade.
- What are Marjoram herb substitutes?
- How to make crispy potato galette in a cast iron pan?
- What to serve with potato galette?
- Garlic Cream.
- Potato Galette Recipe.
CRISPY POTATO GALETTE
This in updated version of my recipe from 2013.
Potato galette looks like a complicated dish. But it is quite simple once you get the basic steps down. Potatoes take the center stage in this recipe. This version has no cheese, only potatoes and a simple herbed marinade. The result is so rewarding you’ll want to keep this crispy potato galette all to yourself.
INGREDIENTS
- Potatoes, peeled and sliced into 1/8 thick, about 3mm, not thicker
- Butter
- Olive Oil
- Marjoram, fresh or dry, if using dry use half of the amount
- Corn Starch
- Paprika, Salt, Ground Pepper,
SLICED POTATOES AND MARINADE
Let’s start with herb marinade. In a bowl whisk together melted butter, olive oil, corn starch, paprika, marjoram, salt, and ground pepper.
I love pairing potatoes with sweet marjoram. Marjoram compliments potatoes without overpowering them. And I personally think marjoram is not used enough in cooking. I mostly use dry marjoram but in the summer when I have fresh herbs in the garden I use it fresh as much as possible. It is wonderful.
CAN I USE OTHER HERBS? WHAT ARE MARJORAM SUBSTITUTES?
Dry herbs usually pack more flavor than fresh herb. For example if recipe calls for 1 tsp of fresh oregano use 1/2 tsp dry and visa versa.
- Oregano – belongs to the same mint family as marjoram. It is more pungent than marjoram. In this recipe use half the amount of marjoram if using oregano. Learn more about Oregano and Marjoram.
- Thyme
- Sage – if using, use very little in this dish, it can be overpowering.
- Sweet Basil
- Poultry Seasonings
First, peel all the potatoes and slice them thin with mandolin. No more than 1/8inch (3mm). Rinse sliced potatoes in cold water. Drain and pat them dry on a kitchen towel. Add sliced potatoes and toss until well coated with the marinade.
HOW TO MAKE CRISPY POTATO GALETTE IN A CAST IRON PAN
Preheat oven to 450F. Place butter (1tbsp) into 10 or 9 inch cast iron pan. Heat, swirl the pan to coat with butter.
Start layering marinated potatoes in the skillet. Remove from the heat just on the side and start with placing one potato slice in the center and then take more slices, overlapping the slice in the center, layer potatoes evenly into the cast iron pan. Return pan to heat.
Cook on the stove on medium high heat, until sizzling and potatoes around the edge of the skillet are turning translucent. From 5-10 minutes.
COMPRESS SLICED POTATOES WITH BAKING WEIGHTS
Then spray a piece of aluminum foil (12x12inch) with a non stick spray or brush wish some oil. Place the foil with a sprayed side down on top of the potatoes. Weight the potatoes down. To weight potatoes down use a smaller cake pan/oven safe dish. Fill it with pie weights or dry beans, about 2 cups. Place the filled pan/dish on the potatoes covered with foil. Or if you have a smaller cast iron pan you can use it to weight the potatoes down (no need for the beans). That is what I used and you can see it in the picture.
Then firmly press down onto the pan filled with weighs to compress potatoes. Transfer skillet into the oven, on the bottom rack and bake for 20 minutes
After 20 minutes, remove the cake pan/oven dish with weights and the foil and continue baking for additional 20-25 minutes, until potatoes are tender in the center, you can test it with a paring knife.
Next, return the skillet with potatoes to the stove top and cook on low heat, gently shaking the pan, until galette releases from the sides of the pan, about 3 minutes.
Take the skillet off the heat, if necessary run a small knife around the edges of the galette to help release it. Place a cutting board or a plate over the skillet and using both hands invert the skillet and the cutting board. Lift up the skillet to release the galette. Cut galette into wedges and enjoy warm and or room temperature.
WHAT TO SERVE WITH POTATO GALETTE?
Potato galette is a great accompaniment to roasted salmon, chicken, steak or cucumber/potato salad. And if you are like me you’ll enjoy it plain with dollop of garlic cream.
GARLIC CREAM
In a small bowl whisk together plain yogurt, pressed garlic clove, marjoram and season with salt and ground pepper.
TO MAKE CRISPY POTATO GALETTE YOU NEED
- RECIPE – below
- TOOLS
- Cast Iron Skillet
- Aluminum Foil
- Mandolin
MORE DELICIOUS POTATO RECIPES :
- Roasted Heart Potatoes
- Potato Buttermilk Hamburger Buns
- Slovak Lokshe / Potato Tortillas
- Low Fat Scalloped Potatoes with Sauerkraut, Sausage and Eggs
- Roasted Potato with Creamy Brown Butter Scallion Dressing
Potato Galette with Marjoram and Garlic Cream
Equipment
- Cast iron pan or heavy 10 inch ovenproof skillet.
Ingredients
Potato Galette
- 2 1/2 pounds potatoes, peeled, sliced thinly, no more than 1/8 inch(3mm) (little over 1kg)
- 1 tbsp butter
- 1 tbsp butter melted
- 3 tbsp olive oil
- 1 tbsp corn starch
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 1/2 tsp paprika
- 2 tsp fresh marjoram leaves chopped, or use 1 tsp dry
Garlic Herb Cream
- 1 cup Greek Plain Yogurt fat free is fine, I use Chobani
- 1 clove garlic, pressed
- 1/2 tsp chopped fresh marjoram or 1/4 tsp dry
- pinch of salt and ground black pepper
Instructions
Potato Galette
- Preheat oven to 450F.
- Peel potatoes and slice them thinly with a mandolin, no more than 1/8 inch(3mm) thick.
- Rinse sliced potatoes with water. In a large bowl stir sliced potatoes (2lb, 1kg) with a tap water to remove starch. Drain and spread potatoes on a clean kitchen towel and pat dry.
- In a large bowl whisk together melted butter (1tbsp) and olive oil (3tbsp). Add salt (1/2tsp), ground pepper (1/2tsp), paprika (1/2tsp), corn starch (1tbsp) and marjoram (2tsp fresh and chopped, or 1 tsp dry).
- Add potatoes and toss thoroughly, until potatoes are coated with marinade.
- Place butter (1tbsp) into a skillet or cast iron pan, Heat on medium heat swirl the pan to coat with butter.
- Start layering potatoes in the skillet. Remove pan from the heat just on the side and start with one potato slice in the center and then take more slices, overlapping the slice in the center, layer potatoes evenly into the skillet. Return skilled to heat element.
- Cook on the stove on medium-high heat, until sizzling and potatoes around the edge of the skillet are turning translucent. From 5-10 minutes.
- Next, spray a piece of aluminum foil (12x12inch) with non stick spray or brush wish some oil.
- Place the foil with a sprayed side down on top of the potatoes. Weight the potato down with something heavy. You can use a smaller cake pan/over safe dish, fill it with pie weights or dry beans, about 2 cups. If you have a smaller cast iron pan you can use to weight the potatoes down. That is what I used and you can see that in the picture.
- Firmly press the pan filled with weights down to compress potatoes.
- Then transfer skillet into the oven, on the bottom rack.
- Bake for 20 minutes.
- After 20 minutes, remove the pan with weights and the foil and continue baking for additional 20-25 minutes, until potatoes are tender in the center, you can test it with a paring knife.
- Then return the skillet with potatoes to the stove top and cook on low heat, gently shaking the pan, until galette releases from the sides of the pan, about 3 minutes.
- Take the skillet off the heat, if necessary run a small knife around the edges of the galette to help release it. Place a cutting board or a plate over the skillet and using both hands invert the skillet and the cutting board. Lift up the skillet to release the galette. Cut galette into wedges and enjoy warm and or room temperature.
Garlic Herb Cream
- To make garlic herb cream stir plain yogurt (1cup) with garlic (1clove, pressed), marjoram (1/2tsp fresh chopped, or 1/4tsp dry) and salt and pepper to taste.
- Enjoy with potato galette.
PIN IT for later
I updated this post from 2013 with more written text and new photos.
This post containsThis post contains Amazon affiliate links that earn me a small commission, at no cost to you. I only recommend products that I use and love. Learn more about my affiliate policy here.
Geeezzz those crispy potatoes are calling my name! The garlic cream sounds delicious too!
I’m making it again on Saturday. It’s so good!