PATAGONIAN POTATO GALETTE
This delicious potato galette recipe is from South American chef Francis Mallmann's "Seven Fires" cookbook. Photo credit: Santiago Solo Monllor
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 3
Steps:
- Using a mandoline, slice potatoes into 1/8-inch thick slices. Keep potato slices stacked on top of one another to prevent discoloring while slicing.
- In a 12-inch cast-iron skillet, heat 2 tablespoons clarified butter over low heat. Working quickly, arrange potato slices in skillet in concentric circles starting with larger slices around the perimeter and working towards the center, overlapping by about 1/2-inch and angling them up the sides of the pan. Cover gap in the center with a small potato slice. Pour 2 tablespoons clarified butter around edges and over potatoes, making sure to cover the center.
- Increase heat to medium-high and place another heavy skillet over potatoes to weigh them down. Cook for 15 to 20 minutes. If one side of the galette begins to brown too quickly, roatate pan or adjust heat as necessary.
- Remove the weight, and, using two spatulas, turn galette. Invert galette onto a plate and season with salt; serve immediately. Repeat process with remaining potatoes and butter. If galettes are prepared in advance, transfer to a baking sheet and warm in a 350-degree oven 1 to 2 minutes before serving.
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Nae Moore
[email protected]This galette was delicious! I would definitely make it again.
Umair Ashraf
[email protected]I'm not sure what went wrong, but my galette turned out really dry. I think I might have overcooked it.
Ssebaggala Bashir
[email protected]This recipe was a disaster. The galette fell apart when I tried to flip it. I ended up throwing it away.
SettledNoMad Paul B.
[email protected]The galette was good, but it wasn't anything special. I've had better.
Mekeahri Hills
[email protected]This galette was a bit too greasy for my taste. I think I would have liked it better if I had used less butter. Otherwise, it was a good recipe.
Safiyo Abshir
[email protected]I was a bit skeptical about this recipe, but I'm so glad I tried it. The galette was absolutely delicious. The crust was flaky and buttery, and the filling was creamy and flavorful. I will definitely be making this again.
Somma Kelle
[email protected]This galette was a bit more work than I expected, but it was worth it. The flavors were amazing, and the presentation was beautiful. I'm glad I tried this recipe.
Peace Udoka peace
[email protected]I love potato galettes, and this one is no exception. The Patagonian twist with the spices and herbs is really unique and flavorful. I will definitely be making this again.
Goitsemang Mosheshe
[email protected]This was a delicious and easy dish to make. I used Yukon Gold potatoes, and they turned out perfectly. The galette was crispy on the outside and fluffy on the inside. I served it with a simple green salad, and it was a perfect meal.
Michael Scofield
[email protected]I've never had Patagonian food before, but this galette was a great introduction. The flavors were amazing, and the dish was really hearty and filling. I'll definitely be making this again soon.
Sujani Wijewickrama
[email protected]This Patagonian potato galette was a hit at our dinner party! Everyone loved the crispy crust and the soft, fluffy interior. It was also surprisingly easy to make, and I'm definitely going to add it to my regular recipe rotation.