Galette de Pomme de Terre (Potato Galette)
By tulawdog
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
Details
Preparation
Step 1
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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