Thursday, March 8, 2012

Potato Galette

Fancy name, easy dish! I’m always looking for new takes on familiar sides, and this fills the bill. It’s delicious! All it is is a skillet-size potato pancake. A mandolin makes fast work of thinly slicing the potatoes, but you could also use a knife. You can use any kind of herbs; I chose herbs de Provence. To serve, flip the pancake out of the skillet, cut it into wedges, and top with sour cream. Enjoy!

Potato Galette
Olive oil
4 potatoes (I used red-skinned ones.)
1 onion
Salt and pepper
Herbs de Provence

1. Drizzle olive oil in a cast-iron skillet. Place skillet over low heat on stovetop.
2. Meanwhile, thinly slice potatoes and onion. Layer potatoes and onion in hot skillet, sprinkling each layer with salt, pepper, and herbs.
3. Increase heat to medium, and cook until potatoes on bottom are browned and crisp. Use a baking sheet to carefully flip pancake out of skillet. Slide potato pancake back into skillet, browned side up. Cook until bottom is browned and crisp.
Slicing the potatoes with a mandolin.

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