Crispy potato galettes are a delightful culinary delight that tantalizes the taste buds with their golden-brown exterior and fluffy, soft interior. Originating from the French word "galette," meaning flat cake, these savory treats are crafted using simple ingredients that come together to create a symphony of flavors and textures.
This versatile dish can be enjoyed for breakfast, lunch, or dinner, and makes a perfect accompaniment to a variety of main courses or as a standalone snack. With just a few pantry staples, you can whip up these delectable galettes in no time, making them a convenient option for busy weeknights or weekend brunches.
Our collection of potato galette recipes offers a range of options to suit every palate. From classic galettes made with basic ingredients to more elaborate versions featuring unique flavor combinations and toppings, there's a recipe here for everyone. Explore the tantalizing possibilities of potato galettes and discover a newfound appreciation for this humble vegetable.
GARLIC AND ONION POTATO GALETTE RECIPE
Steps:
- Place the skillet on the lowest rack of the oven and bake for 25 minutes.
- Sprinkle more cheese on top, cut and serve with rosemary, sour cream, and more cheese.
Nutrition Facts : Calories 333 kcal, Carbohydrate 35 g, Cholesterol 48 mg, Fiber 4 g, Protein 9 g, SaturatedFat 11 g, Sodium 560 mg, Sugar 3 g, Fat 18 g, ServingSize 1 galette (8 servings), UnsaturatedFat 0 g
CRISPY POTATO GALETTE
Categories Cheese Potato Vegetable Side Winter Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Line large bowl with kitchen towel. Coarsely grate potatoes into towel. Enclose potatoes in towel and squeeze out as much moisture as possible.
- Heat 1 1/2 tablespoons oil in nonstick skillet over medium heat. Using metal spatula, press half of potatoes over bottom of skillet in even layer. Sprinkle with coarse salt and pepper. Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes. Press remaining potatoes over filling in even layer. Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes. Place rimless baking sheet over skillet and invert galette onto sheet. Add 1 1/2 tablespoons oil to same skillet. Slide galette, browned side up, into skillet. Cook until crisp and golden on second side, about 10 minutes longer. (Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Rewarm on sheet in 350°F oven until crisp, about 15 minutes.) Transfer to platter. Cut into 8 wedges. Top with green parts of onions.
CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)
A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin, and dry them well before assembling the dish. This will ensure full crispiness.
Provided by Harold Mcgee
Time 1h
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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.
CRISP POTATO GALETTE WITH SMOKED SALMON AND CAVIAR
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper.
- Heat 2 non-stick saute pans over high heat until nearly smoking. Divide remaining butter between the 2 pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saute until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a preheated 425 degree F. oven for 10 minutes.
- Prepare dill cream: In a bowl, mix together shallots, dill, creme fraiche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.
- Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon. Lightly brush smoked salmon with olive oil, then sprinkle with black pepper and remaining lemon juice. Cut galettes into desired portions and garnish with caviar and chopped chives. Serve immediately.
POTATO AND TOMATO GALETTES
Layers of thyme-flecked potato and tomato slices are baked to crisp perfection. If you have a mandoline, use it to make the thinnest, most even potato slices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees. Brush a baking sheet with oil; set aside. Stir thyme, oil, and salt in a medium bowl. Add potatoes; toss to coat.
- Arrange potatoes on prepared baking sheet, overlapping slices slightly in a spiral to make 4 rounds (about 5 inches in diameter each). Add tomatoes to bowl with remaining oil mixture; turn to coat. Place 2 tomato slices on top of each potato round. Bake until potatoes are tender and edges are beginning to brown, 15 to 22 minutes. Garnish with thyme sprigs.
POTATO GALETTE
A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin. Be sure to use clarified butter, which will not burn as quickly as regular butter during the galette's long cooking time.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
- Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.
WOLFGANG PUCK'S CRISP POTATO GALETTE WITH SCRAMBLED EGGS
Provided by Jonathan Reynolds
Categories brunch, sauces and gravies, main course
Time 30m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 425 degrees.Combine the crème fraîche, shallots, dill, 1 tablespoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon pepper. Refrigerate until ready to use.
- Combine the potatoes, 2 tablespoons butter, 1 teaspoon salt and 1/2 teaspoon pepper.
- Heat two 10-inch nonstick skillets over high heat.Add 2 tablespoons butter to each pan.Divide the potatoes between the pans (there should be 3 cups per pan) and spread each into a thick pancake.Cook the potatoes 2 minutes, then reduce heat to medium.Cook 2 minutes more or until underside is golden brown. Carefully invert each pancake onto a large flat plate, then slide each pancake back into each skillet;cook 5 minutes more.
- Place the skillets in the oven and bake until the potatoes are tender, 10 minutes.
- Meanwhile, beat the eggs, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.Heat the remaining 1 tablespoon butter over medium heat. Add the eggs and scramble until lightly cooked, about 3 minutes.
- Slide the galettes onto two serving plates.Spread each generously with the dill cream and top with the salmon.Sprinkle with 1 teaspoon lemon juice and a pinch of pepper.Carefully place the eggs on top.Cut into portions and garnish with chopped chives and salmon caviar.Serve immediately with the remaining dill cream.
Nutrition Facts : @context http, Calories 491, UnsaturatedFat 13 grams, Carbohydrate 35 grams, Fat 29 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 14 grams, Sodium 918 milligrams, Sugar 4 grams, TransFat 0 grams
CRISPY POTATO GALETTE
Make and share this Crispy Potato Galette recipe from Food.com.
Provided by evelynathens
Categories Potato
Time 39m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Line large bowl with kitchen towel.
- Coarsely grate potatoes into towel.
- Enclose potatoes in towel and squeeze out as much moisture as possible.
- Heat 1 1/2 teaspoon oil in non-stick skillet over medium heat.
- Using spatula, press half of potatoes over bottom of skillet in even layer.
- Sprinkle with coarse salt and pepper.
- Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes.
- Press remaining potatoes over filling in even layer.
- Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes.
- Place rimless baking sheet over skillet and invert galette onto sheet.
- Add 1 1/2 tablespoons oil to same skillet.
- Slide galette, browned side up, into skillet.
- Cook until crisp and golden on second side, about 10 minutes longer.
- (Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Reheat on sheet in 350F oven until crisp, about 15 minutes.) Transfer to platter, Cut into 6-8 wedges.
- Top with green parts of onion.
Tips:
- Use a combination of Yukon Gold and Russet potatoes for the best texture. \
- Shred the potatoes using the large holes of a box grater.
- Squeeze out as much moisture from the potatoes as possible using a cheesecloth or paper towels.
- Season the potatoes with salt, pepper, and garlic powder to taste.
- Use a large skillet with a nonstick surface to cook the galettes.
- Cook the galettes over medium heat until they are golden brown and crispy on both sides.
- Serve the galettes immediately with your favorite toppings, such as sour cream, salsa, or guacamole.
Conclusion:
These crispy potato galettes are a delicious and easy-to-make side dish that can be enjoyed for breakfast, lunch, or dinner. They are also a great way to use up leftover mashed potatoes. You can experiment with different seasonings like herbs to create different flavors. Additionally, you can add different ingredients such as cheese, bacon, or vegetables to create variations of this recipe. With their crispy texture, savory flavor, and versatility, these galettes are sure to become a family favorite.
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