Potato Galette Recipe source: American Test Kitchen
Ingredients: Serve 6 to 8
2 ½ pounds yukon gold potatoes, sliced 1/8 inch thick
5 tablespoons unsalted
1 ½ teaspoons minced fresh rosemary (optional)
1 teaspoon salt
½ teaspoon pepper
Procedures:
Adjust oven rack to lowest position and heat oven to 450 degrees. Place potatoe in large bowl and fill with cold water. Swirl to remove excess starch, and then drain in colander. Spread potatoes on kitchen towels and dry thoroghly.
Whisk 4 tablespoons butter, cornstarch, rosemary (if using), salt and pepper together in large bowl. Add dried potatoes and toss until thoroughly coated. Place remaining 1 tablespoon butter in 10 inch oven safe nonstick skillet and swirl to coat. Place 1 potatoe slice in center of skillet, then overlap slices in circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranging so they form even thickness.
Place skillet over medium high heat and cook until sizzling and potatoes around edge of skillet start to run translucent, about 5 minutes. Spray 12 inch square of aluminum foil with vegetable oil spray. Place foil, sprayed side down, on top of potatoes. Place 9 inch cake pan on top of foil and fill with 2 cups pie weights. Firmly press down on cake pan ot compress potatoes. Transfer skillet to oven and bake for 20 minutes.
Remove cake pan and foil from skillet. Continue to cook until potatoesare tender when paring knife is inserted in center, 20 to 25 minutes longer. Return skillet to medium heat on stovetop and cook, gently shaking pan (using potholder, as handle will be hot), until galette releases from sides of pan, 2 to 3 minutes. Carefully slide galette onto laarge plate, place cutting board over galette, and gently invert plate and cutting board together; remvoe plate. Using serraed knife, gently cut galette into wedges and serve immediately. End.
Ingredients: Serve 6 to 8
2 ½ pounds yukon gold potatoes, sliced 1/8 inch thick
5 tablespoons unsalted
1 ½ teaspoons minced fresh rosemary (optional)
1 teaspoon salt
½ teaspoon pepper
Procedures:
Adjust oven rack to lowest position and heat oven to 450 degrees. Place potatoe in large bowl and fill with cold water. Swirl to remove excess starch, and then drain in colander. Spread potatoes on kitchen towels and dry thoroghly.
Whisk 4 tablespoons butter, cornstarch, rosemary (if using), salt and pepper together in large bowl. Add dried potatoes and toss until thoroughly coated. Place remaining 1 tablespoon butter in 10 inch oven safe nonstick skillet and swirl to coat. Place 1 potatoe slice in center of skillet, then overlap slices in circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranging so they form even thickness.
Place skillet over medium high heat and cook until sizzling and potatoes around edge of skillet start to run translucent, about 5 minutes. Spray 12 inch square of aluminum foil with vegetable oil spray. Place foil, sprayed side down, on top of potatoes. Place 9 inch cake pan on top of foil and fill with 2 cups pie weights. Firmly press down on cake pan ot compress potatoes. Transfer skillet to oven and bake for 20 minutes.
Remove cake pan and foil from skillet. Continue to cook until potatoesare tender when paring knife is inserted in center, 20 to 25 minutes longer. Return skillet to medium heat on stovetop and cook, gently shaking pan (using potholder, as handle will be hot), until galette releases from sides of pan, 2 to 3 minutes. Carefully slide galette onto laarge plate, place cutting board over galette, and gently invert plate and cutting board together; remvoe plate. Using serraed knife, gently cut galette into wedges and serve immediately. End.
0 Comments