Make delicious, crispy potato galette. Perfect alone, or as a side dish.
Prep Time15 hourshrs
Cook Time1 hourhr
Course: Main Course, Side Dish
Cuisine: American, French, German, Slovak
Keyword: potato, potato galette
Servings: 8
Author: Hani Bacova
Equipment
Cast iron pan or heavy 10 inch ovenproof skillet.
Ingredients
Potato Galette
2 1/2pounds potatoes, peeled, sliced thinly, no more than 1/8 inch(3mm) (little over 1kg)
1tbspbutter
1tbsp buttermelted
3tbspolive oil
1tbsp corn starch
1tspkosher salt
1/2tspfresh ground black pepper
1/2tsppaprika
2tspfresh marjoram leaveschopped, or use 1 tsp dry
Garlic Herb Cream
1cupGreek Plain Yogurtfat free is fine, I use Chobani
1clovegarlic, pressed
1/2tspchopped fresh marjoramor 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.