Crisp Potato Cake (Galette de Pomme de Terre)
Ingredients
-
2
pounds (about 3 medium) potatoes, peeled and sliced very thinly
-
1
tablespoon olive oil, or as needed
-
Freshly ground nutmeg
-
Freshly ground black pepper
-
1
tablespoon minced fresh parsley
-
1
tablespoon minced garlic
-
Salt
-
Fresh thyme leaves for garnish (optional)
Preparation
- Pat potatoes dry if very starchy or moist. In a
sauté pan large enough to fit potato slices in just two layers, spread 1
tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting
in center, arrange potato slices in a closely overlapping, attractive
spiral. When pan is filled, repeat to make a second layer.
- Place pan over medium heat and cover. Slowly cook
potatoes until well browned on underside, about 15 minutes, occasionally
shaking pan gently to avoid sticking. Wipe inside of lid as needed to
keep it dry.
- Press potatoes down with a flat spatula and remove
from heat. Place a larger platter over pan and flip it upside down,
transferring potatoes to the platter. Check pan to make sure it is clean
and has enough oil to keep potatoes from sticking.
- Slide galette, raw side down, back into pan, and
return to medium heat. Cover and cook until well browned, about 15
minutes. Meanwhile, prepare a persillade by combining parsley and garlic
in a small bowl. To serve, slide galette onto a serving platter, season
to taste with salt, and garnish with persillade or thyme.
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