Description
Galette Potatoes are a crispy, flavorful side dish made by layering thinly sliced red potatoes with a rich mixture of butter, olive oil, garlic, and fresh herbs, then baking them to golden perfection in a cast iron skillet. This elegant yet simple recipe is perfect to complement any meal with its buttery, garlicky aroma and delightful texture.
Ingredients
Scale
Potatoes
- 6 medium red potatoes (about 2 pounds)
Butter and Oil Mixture
- 3 tablespoons salted butter
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
For Skillet
- 1 tablespoon olive oil (for greasing cast iron skillet)
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to ensure it’s hot and ready when you finish your potato preparation.
- Prepare Butter Herb Mixture: Melt the salted butter and mix it well with 2 tablespoons of olive oil, minced garlic, chopped chives, parsley, salt, and pepper. This combination will infuse the potatoes with rich flavor.
- Slice Potatoes: Using a mandoline or a sharp knife, slice the red potatoes thinly and evenly to ensure uniform cooking and crispness.
- Coat Potatoes: Place the sliced potatoes into a large bowl and toss them thoroughly with the butter and herb mixture so every slice is well coated.
- Prepare Skillet: Generously brush a cast iron skillet with the remaining tablespoon of olive oil, making sure to cover the bottom and sides to prevent sticking.
- Layer Potatoes: Starting from the outer edge of the skillet, arrange potato slices in an overlapping concentric circular pattern. After layering each circle, sprinkle a bit of salt and pepper. Continue layering until all potatoes are used.
- Add Remaining Butter: Scrape any leftover butter mixture from the bowl and drizzle it evenly over the top layer of the potatoes for extra moisture and flavor.
- Bake: Place the skillet in the preheated oven and bake for 60 to 80 minutes. Baking time depends on your oven and potato thickness; the potatoes should be tender and caramelized.
- Check for Doneness: Carefully remove the skillet from the oven and gently lift the top potato layer in the center to see if the potatoes are cooked through and golden brown.
- Serve: Remove the galette from the skillet onto a serving dish. Sprinkle additional fresh herbs on top, then slice into wedges for serving.
Notes
- This dish is a delicious way to enjoy potatoes with the flavorful combination of garlic, fresh herbs, butter, and olive oil.
- Using a mandoline for slicing ensures uniform thin slices, which helps the potatoes cook evenly and crisp nicely.
- The cast iron skillet is key to achieving a crispy bottom and evenly baked galette.
- You can adjust the seasoning and herbs to your taste—for instance, adding thyme or rosemary.
- Allow the galette to cool for a few minutes before slicing to help it hold together better.
Nutrition
- Serving Size: 1 serving
- Calories: 265 kcal
- Sugar: 3 g
- Sodium: 477 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 1 g
- Carbohydrates: 35 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 15 mg
