Crispy Potato Galette

Name: Crispy Potato Galette
Total time: 1 min
Ingredients: ¼ cup unsalted butter; 2 tablespoons extra-virgin olive oil; 2 large garlic cloves, finely chopped (about 2 tsp.); 2 pounds Yukon Gold potatoes, unpeeled and sliced about ⅛ inch thick (about 3 cups); 1 pound russet potatoes, unpeeled and sliced about ⅛ inch thick (about 1 ½ cups); 2 large shallots, thinly sliced (about ½ cup); 2 ½ teaspoons kosher salt; ½ teaspoon black pepper

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Total: 1 hours, 35 minutes

Servings: 8

Cost: $3.46 /serving

Author : Anna Theoktisto

Ingredients

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¼ cup unsalted butter2 tablespoons extra-virgin olive oil2 large garlic cloves, finely chopped (about 2 tsp.)2 pounds Yukon Gold potatoes, unpeeled and sliced about ⅛ inch thick (about 3 cups)1 pound russet potatoes, unpeeled and sliced about ⅛ inch thick (about 1 ½ cups)2 large shallots, thinly sliced (about ½ cup)2 ½ teaspoons kosher salt½ teaspoon black pepper

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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.