This crusty potato cake is inspired by the one served at L’Ami Louis.
Galette de Pomme de Terre (Potato Galette)
This crusty potato cake is inspired by the one served at L'Ami Louis.
Yield: serves 2-4
- 2 lb. Yukon gold potatoes, peeled and cut into 1/2″ x 1/4″
- 2 tbsp. duck or bacon fat
- 2 tbsp. unsalted butter
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tbsp. minced ﬂat-leaf parsley
- 1 tsp. minced garlic
- 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.
- 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 two tea towels, hold plate and skillet together ﬁrmly and invert skillet. Remove skillet and garnish potato cake with parsley and garlic. Serve hot.