A galette is the French version of American hash-browns, only far more elegant. Shredded potatoes are fried until perfectly golden, and then carefully un-molded and served in one beautiful piece, or it can be cut into individual portions. My recipe is for 3 individual galettes. They make an elegant side dish or can be used as a first course topped with smoked salmon and crème fraiche.

Potato Galette

Category

Category name

Serves

3

Ingredients

  • 1 large russet or Idaho potato
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon finely-chopped fresh parsley or rosemary, optional
  • Freshly grated Parmigiano Reggiano cheese, optional

Method

  1. Peel the potatoes and shred using a Japanese mandolin, food processor fitted with a shredding disc, or a box grater.
  2. Transfer the shredded potatoes to a large bowl. Using a kitchen towel, blot any excess moisture.
  3. Heat a 6-inch non-stick skillet over medium high heat. When it’s hot, add oil and butter and cook until melted; pour the melted butter-oil mixture into the bowl with the potatoes. Add salt and pepper and mix well. (I suggest wearing a glove to mix and coat potatoes thoroughly).
  4. Divide the shredded potatoes into 3 portions. Add one portion of the potatoes to the hot pan. Using a flexible spatula, press down on the pancake to compress the shreds; continue to cook and press the pancake until golden brown, 3-4 minutes. Because you want the natural starch from the potatoes to hold the galette together, do this frequently as the potatoes cook, shaking the pan to keep it from sticking.
  5. Reduce the heat to medium; flip the pancake and continue cooking until it is cooked through and golden on the other side, about 5 minutes. Repeat with the remaining potatoes.
  6. Serve immediately alone or with optional garnishes, or prepare in advance and reheat in a warm oven.