Crispy Potato Galette

Ingredients

3 large potatoes peeled and thinly sliced
1 tablespoon olive oil
Freshly ground nutmeg
Freshly ground black pepper
1 table spoon minced garlic
1 tablespoon chopped parsley
Fresh thyme leaves

Method

MeMMmethPat the potatoes dry if they are starchy and moist. In a large frying pan, sauté half the potatoes with a tablespoon of olive oil over the potatoes, and sprinkle half the nutmeg and black pepper over the potatoes to taste. Starting in the centre of the pan, start arranging the potatoes into layers, over lapping them into a spiral.  When the potato slices are finished repeat the process with the remaining potato slice.

Cover the pan and place it on a medium heat and cook the potatoes until they are golden brown and cooked on the underside, about 15 minutes, occasionally shaking the pan gently to avoid the potatoes sticking. Wipe the inside of the lid to keep it dry as and when needed.

After the potatoes have cooked and turned golden brown. Press the potatoes down with a flat spatula and remove the pan from the heat. Place a plate over the pan, and flip the pan so that the galette is now on the plate. Then slide the raw side of the galette back into the pan and cook for a further 15 minutes. Once the galette is cooked through, transfer it back onto a serving plate, and garnish with the chopped parsley, crushed garlic and seasoning.

 

Bon Appétit