Galette de Pomme de Terre (Potato Galette)

Galette de Pomme de Terre (Potato Galette)
Galette de Pomme de Terre (Potato Galette)

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    lbs. Yukon gold potatoes, peeled

  • and cut into 1⁄2" x 1⁄4" pieces

  • Kosher salt, to taste

  • 2

    tbsp. duck or bacon fat

  • 2

    tbsp. unsalted butter

  • Freshly ground black pepper, to taste

  • 1

    tbsp. minced flat-leaf parsley

  • 1

    tsp. minced garlic

Directions

1. Put potatoes into a 4-qt. pot and cover by 1" with salted water. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, 20–30 minutes. drain potatoes, transfer to a baking sheet, and chill. 2. Heat oven to 400°. Melt fat and butter in a 6" cast-iron skillet or ovenproof nonstick skillet over medium heat. Put chilled potatoes into a bowl. Pour fat and butter over potatoes (reserving skillet) and season with salt and pepper; toss to coat. Tranfser potatoes to reserved skillet, cover with a piece of parchment paper cut to fit inside rim of skillet. Cook, smashing potatoes into skillet with a metal spatula, until edges begin to crisp and brown, about 30 minutes. Transfer skillet to oven and bake until potato cake is golden brown, 10–15 minutes (to check, use a fork to lift up one edge of the potato cake). Invert a small serving plate over skillet. Using 2 tea towels, hold plate and skillet together firmly and invert skillet. Remove skillet and garnish potato cake with parsley and garlic. Serve hot.

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