Crisp Potato Cake Galette De Pomme De Terre Food

CRISP POTATO CAKE (GALETTE DE POMME DE TERRE)

Steps:

• Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
• Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
• Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
• Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

POTATO SAVONNETTES

Steps:

• Cut the potatoes crosswise into 1-inch-thick slabs to create ovals approximately 2 1/2 inches long by 1 3/4 inches wide. You should have about 16 pieces. With a vegetable peeler, peel around the edge of the slices to make them more uniform in size. (If desired, reserve the trimmings for soups or potato croquettes.)
• Rinse the potatoes, dry them thoroughly with paper towels and arrange them in one layer in a nonstick pan about 10 to 12 inches in diameter. Add the butter, oil, salt and water (the water should almost cover the potatoes). Bring to a boil over high heat and boil vigorously for 1 minute.
• Place the potatoes in a preheated 425-degree oven for 30 minutes. The water should have evaporated by then, and the potatoes should be browning in the butter and oil. If they are not quite brown enough on the underside, return the pan to the top of the stove and cook the potatoes over high heat until they are nicely browned underneath.
• To serve, divide the potatoes among six dinner plates, inverting them so the brown underside is on top. Serve with slices of roast veal.

MATCHSTICK POTATOES

Steps:

• Peel potatoes and cut sides and ends flat so that potato is a solid rectangle four inches long. Adjusting your mandolin accordingly, cut potatoes into matchstick shapes or, using a sharp knife, cut them by hand, rinsing blade frequently to remove starch. Place matchsticks in a bowl of ice cold water. After five minutes pour off starchy water and refill. Put bowl in the refrigerator and let potatoes soak for an hour, then drain in a colander and pat them dry with a paper towel. You might hasten the drying by spinning them in a salad spinner.
• In a deep, heavy kettle with a frying basket, heat oil, which should be about two inches deep, to 350 degrees. Add potatoes a handful at a time. (Do not add too many potatoes at once or you will reduce temperature. Potatoes will be soggy and won't brown.) As they begin to cook, shake basket to separate them. If they clump, poke them with a wooden spoon or tongs. When they are crisp and golden, remove them from oil with tongs. Drain on paper towels. Add salt. Repeat in batches. Keep them warm and crisp in a low oven.