Potato Galette
Super crispy and delicious potato galette!
Equipment
- Cheesecloth
Ingredients
- 3 medium potatoes about 500g/1lb in total
- 1 teaspoon cornstarch
- Salt and pepper to taste
- ½ tablespoon butter
- Olive oil
- Parsley for garnish
Instructions
- First prepare your potatoes by peeling and grating them. Add the grated potatoes to a cheesecloth and wring out the moisture completely.
- Transfer the potatoes to a dry bowl and season with salt and pepper to taste, mixing around to distribute evenly. Add the cornstarch and mix again to incorporate.
- Heat a medium sized frying pan over medium to medium-low heat. Once the pan is hot, add the butter and spread it around as it melts. Be careful to not let the butter burn.
- Once the butter is hot, spread half of the grated potatoes in a layer covering the entire bottom of the pan. Season it once more with salt and pepper then add the remaining potatoes in another layer.
- Cook this first side for about 3-4 minutes until the bottom is golden brown. You can use a spatula to check the color. You should also be able to easily move around the whole galette by moving around the pan.
- When you are ready to flip, you can flip it in the pan, however if you need extra help, you can slide the galette onto a plate. Once on the plate, turn the pan over onto the uncooked side, then carefully but quickly flip the plate and pan over, holding them tightly together.
- Drizzle a bit of oil around the circumference to make sure the other side also gets crispy. Similarly, cook it for 3-4 minutes until golden.
- When the galette has cooked, slide it off onto a plate and garnish with parsley to serve and the potato galette is done! 完成です！
Notes
- I don’t really recommend frozen grated potatoes because I’m not sure if it affects the starch content, but if it’s what’s easier for you to get, then please try it! I think to be safe, you can add a little extra starch when mixing.
- Be careful grating and flipping the galette! Sometimes the blade can be sharp and cut you, so please be careful. You can use a tool to help you hold the potatoes or wear a glove or mind your hands when grating. If you flip the galette by using a plate, please turn off your stove before flipping just in case. There’s a possibility for the oil to drip into the fire, so I like to turn it off just in case.
- The potato is a good canvas for adding your own flavors or fillings that you desire! Feel free to season as you like. Additionally, if you want to add fillings such as cheese or vegetables, you can do so after adding the first layer of potato to the pan and sealing it in with the top layer.