Galette de Pomme de Terre (Potato Galette)

Name: Galette de Pomme de Terre (Potato Galette)
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 2 lb. Yukon gold potatoes, peeled and cut into 1/2" x 1/4"; 2 tbsp. duck or bacon fat; 2 tbsp. unsalted butter; Kosher salt, to taste; Freshly ground black pepper, to taste; 1 tbsp. minced ﬂat-leaf parsley; 1 tsp. minced garlic

Serves
serves 2-4

LANDON NORDEMAN

This crusty potato cake is inspired by the one served at L'Ami Louis.

Ingredients

2 lb. Yukon gold potatoes, peeled and cut into 1/2" x 1/4"
2 tbsp. duck or bacon fat
2 tbsp. unsalted butter
Kosher salt, to taste
Freshly ground black pepper, to taste
1 tbsp. minced ﬂat-leaf parsley
1 tsp. minced garlic

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Instructions

Step 1

Put potatoes into a 4-qt. pot and cover by 1" with salted water. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, 20–30 minutes. Drain potatoes, transfer to a baking sheet, and chill.

Step 2

Heat oven to 400°. Melt fat and butter in a 6" cast-iron skillet or ovenproof nonstick skillet over medium heat. Put chilled potatoes into a bowl. Pour fat and butter over potatoes (reserving skillet) and season with salt and pepper; toss to coat. Tranfser potatoes to reserved skillet, cover with a piece of parchment paper cut to ﬁt inside rim of skillet. Cook, smashing potatoes into skillet with a metal spatula, until edges begin to crisp and brown, about 30 minutes. Transfer skillet to oven and bake until potato cake is golden brown, 10–15 minutes (to check, use a fork to lift up one edge of the potato cake). Invert a small serving plate over skillet. Using two tea towels, hold plate and skillet together ﬁrmly and invert skillet. Remove skillet and garnish potato cake with parsley and garlic. Serve hot.