||Crusty Potato Galette
from La Madeleine Bakery
A galette is a type of flat and round crusty pancake from France. A Breton Galette is also the name given in most French crperies
to savory buckwheat flour crpes. Here is a recipe for a galette made with shredded potatoes from La Madeleine bakery in New Orleans.
This is a roughly-shredded savory potato pancake that makes a great appetizer, snack or side dish.
The closest cousin of this potato galette we can think of is the Czech brambork or the German Kartoffelpuffer.
However, it is a cousin and not a sibling because some fundamental differences are obvious (i.e. the use of flour and eggs,
different seasonings, thickness etc).
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 3/4 lb potatoes, scrubbed but not peeled
- 1/4 tsp crumbled dried rosemary
- 1/4 tsp crumbled dried thyme
- 1/4 cup green onion, chopped
- 2 cloves garlic, chopped
- Salt and pepper, to taste
- Grate the potatoes rough. Using a large bowl, mix the potatoes with the rosemary, thyme, green onion, garlic,
salt and pepper.
- In a small bowl, stir together the butter and the oil. Brush the bottom of a small cast-iron skillet
with some of the butter mixture. Heat the mixture over moderately high heat until it begins to sizzle. Ladle a
layer of the potato mixture approximately 1/4 inch thick and fry over medium heat for several minutes, until the base is
golden brown. Flip and brown the other side. Magnifique!
- Transfer to a plate and keep warm.
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Last updated: November 1, 2010