Garlic & Parmesan Potato Galette

By Venzie

Ingredients

• 3 large russet potatoes
• 2 tablespoons melted unsalted butter
• 2 tablespoons canola oil
• 3 garlic cloves, smashed
• 3 teaspoons grated parmesan cheese
• 1/4 teaspoon salt + 1/8 teaspoon salt

Details

Servings 6
Adapted from cookingforkeeps.com

Preparation

Step 1

Serves: 6

1.Preheat oven to 425 degrees. Heat butter, oil, and garlic over a low heat for 7 minutes until the garlic is infused. Remove garlic cloves and set aside.
2.Peel potatoes and then slice very thinly on a mandolin or by hand.
3.Spread half of the infused oil and butter in the bottom of a 10-inch non-stick skillet, making sure to coat the whole pan.
4.Start layering potatoes on the outside in a circle and work your way in. Sprinkle with 1/8 teaspoon of salt and 1 ½ teaspoons of parmesan cheese. Repeat with next layer.
5.On the third layer, sprinkle with remaining 1/8 teaspoon of salt.
6.Transfer the skillet to the stove and turn on to a medium-high heat. Once the potatoes begin to sizzle cook for exactly one minute 30 seconds and transfer to the oven. Cook for 20-25 minutes until potatoes are cooked through.
7.Remove from the oven, and using a knife release any of the potato that is sticking to the sides of the pan. Put a large plate upside-down over the skillet. Flip the whole thing over very quickly, making sure to keep the plate and skillet close together.