Potato Galette Whole30 Recipes

CRISPY POTATO GALETTE

Steps:

• Preheat oven to 425°F. Melt butter in a 10-inch cast-iron skillet over medium. Add oil and garlic. Cook, stirring often, until fragrant, 1 minute. Remove from heat. Transfer to a large bowl, reserving 2 tablespoons mixture in skillet. Add potatoes, shallots, salt, and pepper; toss to coat.
• Starting in center of skillet, arrange potato and shallot slices in a circular pattern, slightly overlapping slices, until bottom of skillet is covered. Repeat process using remaining potato and shallot. Pour any remaining butter mixture in bowl over potato mixture. Press down firmly in skillet. Place skillet over high heat. Cook, undisturbed, until mixture begins to sizzle, 3 to 4 minutes. Remove from heat.
• Bake in preheated oven until potatoes are tender and browned, about 50 minutes. Cool in skillet 20 minutes. Invert onto a serving platter; cut into wedges.

POTATO GALETTE

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.

POTATO GALETTE - WHOLE30

Steps:

• Preheat oven to 425F.
• Scrub potatoes clean and dry thoroughly with kitchen towel. Use a mandoline to thinly slice into discs approximately 1/8-inch thick.
• Brush the inside of a cold, non-stick skillet with a teaspoon of extra virgin olive oil. Place a potato slice in the centre of the pan followed by a ring of potato slices around it (see above image for visual guide). Complete the ring by tucking the last slice underneath the first. Repeat this process until you have filled the bottom of the pan. Drizzle the first layer of potatoes with a teaspoon of extra virgin olive oil and scatter a few thyme leaves overtop.
• Arrange a second layer of potatoes and drizzle with another teaspoon of extra virgin olive oil and scattering of thyme leaves. **Note: only the first layer should be as close to a perfect spirals as possible. The remaining layers should just be flat and even. Repeat the process until you run out of potatoes or fill the pan.
• Place the skillet on a stovetop and turn the heat to medium. Cover the potatoes with a cartouche (a circular piece of parchment paper cut to the shape of the pan). Top with a small plate or pan and weigh down the potatoes with something heavy, such as a granite mortar or utensil-filled crock.
• cook the potatoes for approximately 10 minutes, undisturbed, or until they develop a golden brown crust on the bottom layer. Remove the weight and cartouche and scatter bits of ghee or butter overtop. Place the cartouche back over the potatoes to prevent burning the top layer and transfer the pan into the oven. Bake for 35-40 minutes or until potatoes are fork tender.
• To serve: place a large serving platter upside down against the top of the pan and carefully flip the pan and the platter together to invert the potatoes. Season the top with flakey sea salt and serve.

POTATO GALETTES

Steps:

• Peel the potatoes, making sure to keep their round shape, and rinse them under cold water. Using a mandoline, slice one of the potatoes almost paper-thin. (If they are not thin enough, you will have difficulty getting them to adhere to one another; also, do not rinse the slices, as you will remove the starch.) On a work surface, form a circle of overlapping slices about 5 inches in diameter. Continue to make layers of slices, sprinkling them with salt and pepper every couple of layers, until all the slices are used. Make another galette with another potato.
• Preheat the oven to 200 degrees and place 2 small skillets over medium heat. When hot, add 2 tablespoons of the clarified butter to each. Using a large spatula, carefully transfer 1 galette to each skillet. Cook until the bottoms are golden brown, 4 to 5 minutes. (Lower the heat if they brown too quickly.) Turn and cook the other side until the potatoes are golden brown and cooked through, 4 to 5 minutes more. Transfer to a small sheet pan lined with paper towels and keep warm in the oven.
• While the first 2 galettes are cooking, prepare the remaining 2 in the same manner. Serve warm.

POTATO GALETTES

Steps:

• Line a large oven tray with baking paper and start overlapping the potato slices into 6 individual galettes - making circles about 10cm.
• Season each layer with salt and pepper, shallots and parmesan; continue layering, the last and third layer will be just potato slices, spray lightly with olive oil.
• Bake at 180degC (350degF)for 40mins; don't let them brown if they are to be frozen and reheated at a later stage.
• The galettes can be cooked until just starting to brown, then frozen and later reheated to crisp and brown by reheating in a hot oven for about 20 minutes.