Duck Fat Potato Galette With Caraway And Sweet Onions Food
DUCK FAT-POTATO GALETTE WITH CARAWAY AND SWEET ONIONS
Provided by Victoria Granof
Categories Onion Potato Side Bake Christmas Winter Christmas Eve Caraway Mandoline Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Arrange a rack in middle of oven; preheat to 425°F. Brush a foil- or parchment-lined baking sheet with butter; set springform ring on top.
- Toast caraway in a small skillet over medium heat until fragrant, about 1 minute. Let cool. Place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet. Place in a large bowl. Add duck fat, 2 tablespoons butter, 1 teaspoon salt, and pepper. Add potatoes; toss to coat.
- Arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed. Toss onion in a large bowl with 1 tablespoon melted butter. Arrange 1/3 of onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Carefully remove ring.
- Bake until potatoes are tender, about 45 minutes. Brush with 1 tablespoon butter. Bake until edges of potatoes are deep golden and top is crisp, 5-10 minutes longer.
- Run a thin spatula under galette to loosen from foil. Slide onto a platter. Season with salt, if desired.
GARLIC AND ONION POTATO GALETTE RECIPE
Steps:
- Place the skillet on the lowest rack of the oven and bake for 25 minutes.
- Sprinkle more cheese on top, cut and serve with rosemary, sour cream, and more cheese.
Nutrition Facts : Calories 333 kcal, Carbohydrate 35 g, Cholesterol 48 mg, Fiber 4 g, Protein 9 g, SaturatedFat 11 g, Sodium 560 mg, Sugar 3 g, Fat 18 g, ServingSize 1 galette (8 servings), UnsaturatedFat 0 g
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DUCK FAT-POTATO GALETTE WITH CARAWAY AND SWEET ONIONS ...
Step 2. Toast caraway in a small skillet over medium heat until fragrant, about 1 minute. Let cool. Place in a resealable plastic bag; crush with …
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4.5/5 (26)Servings 6
- Arrange a rack in middle of oven; preheat to 425°. Brush a foil- or parchment-lined baking sheet with butter; set springform ring on top.
- Toast caraway in a small skillet over medium heat until fragrant, about 1 minute. Let cool. Place in a resealable plastic bag; crush with a rolling pin or bottom of a skillet. Place in a large bowl. Add duck fat, 2 Tbsp. butter, 1 tsp. salt, and pepper. Add potatoes; toss to coat.
- Arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed. Toss onion in a large bowl with 1 Tbsp. melted butter. Arrange 1/3 of onion over potatoes. Repeat layers twice more, finishing with a layer of potatoes. Carefully remove ring.
- Bake until potatoes are tender, about 45 minutes. Brush with 1 Tbsp. butter. Bake until edges of potatoes are deep golden and top is crisp, 5–10 minutes longer.
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- Place potatoes in pot and cover completely with water. Season heavily with salt. Bring to boil over high heat then drop heat to low and cook until can easily fork through, about 20-30 minutes. Potatoes should be fork tender with some resistance/firmness. You don't want them overcooked as they'll be too soft.
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Add duck fat, 2 tablespoons butter, 1 teaspoon salt, and pepper. Add potatoes; toss to coat. Add potatoes; toss to coat. Arrange 1/4 of potatoes in an even layer inside ring on baking sheet, overlapping as needed.
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