Oct 16, 2010
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Galette de Pomme de Terre (Potato Galette)

This crusty potato cake is inspired by the one served at L'Ami Louis.
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Galette de Pomme de Terre  (Potato Galette) Enlarge Image Credit: Landon Nordeman
 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

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.

SERVES 2–4


Galette de Pomme de Terre  (Potato Galette)

This article was first published in Saveur in Issue #133

Ratings & Reviews (2)

noAvatar
"2 lbs. Yukon gold potatoes, peeled and cut into 1⁄2" x 1⁄4" pieces"
I'm assuming the last word should be slices rather than pieces?
noAvatar
very good.
Galette de Pomme de Terre (Potato Galette) 4 5 1 2

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