Juin Recette

Potato Galette 

Indulge. 

The steps seem a little daunting at first, but if you get through this recipe once, you'll see it is really pretty easy....and totally worth it.  

Ingredients
3 golden potatoes (try to find a few skinny ones) 
5 T. unsalted butter (melted)
2 T. flour
1 t. salt
1/2 t. pepper
1 t. rosemary 

Adjust oven rack to lowest position and heat oven to 450 degrees. Place potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch.  Spread potatoes onto kitchen towels and thoroughly dry. 

Whisk 4 tablespoons butter, flour, salt, pepper, and rosemary together in large bowl. Add dried potatoes and toss until coated. Place remaining tablespoon butter in shallow 10-inch ovenproof nonstick skillet and swirl to coat.  Place 1 potato slice in center of skillet then overlap slices in circle around center slice, followed by outer circle of overlapping slices.  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 turn translucent, about 5 minutes. Spray 12-inch square of foil with nonstick cooking 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 to compress potatoes. Transfer skillet to oven and bake 20 minutes.

Remove cake pan and foil from skillet and continue to cook uncovered until potatoes are tender and browned on the top, about 25 minutes.

Once removed from the oven, place cutting board over skillet. With hands protected by oven mitts or potholders, using 1 hand to hold cutting board in place and 1 hand on skillet handle, carefully invert skillet and cutting board together. Lift skillet off galette and voila.

Using serrated knife, cut into wedges and serve immediately.  For maximum experience, serve with peonies.

*Recipe adapted from Cooks Illustrated