Potato Galette Whole30 Food

CRISPY POTATO GALETTE

Steps:

• Preheat oven to 425°F. Melt butter in a 10-inch cast-iron skillet over medium. Add oil and garlic. Cook, stirring often, until fragrant, 1 minute. Remove from heat. Transfer to a large bowl, reserving 2 tablespoons mixture in skillet. Add potatoes, shallots, salt, and pepper; toss to coat.
• Starting in center of skillet, arrange potato and shallot slices in a circular pattern, slightly overlapping slices, until bottom of skillet is covered. Repeat process using remaining potato and shallot. Pour any remaining butter mixture in bowl over potato mixture. Press down firmly in skillet. Place skillet over high heat. Cook, undisturbed, until mixture begins to sizzle, 3 to 4 minutes. Remove from heat.
• Bake in preheated oven until potatoes are tender and browned, about 50 minutes. Cool in skillet 20 minutes. Invert onto a serving platter; cut into wedges.

POTATO GALETTE - WHOLE30

Steps:

• Preheat oven to 425F.
• Scrub potatoes clean and dry thoroughly with kitchen towel. Use a mandoline to thinly slice into discs approximately 1/8-inch thick.
• Brush the inside of a cold, non-stick skillet with a teaspoon of extra virgin olive oil. Place a potato slice in the centre of the pan followed by a ring of potato slices around it (see above image for visual guide). Complete the ring by tucking the last slice underneath the first. Repeat this process until you have filled the bottom of the pan. Drizzle the first layer of potatoes with a teaspoon of extra virgin olive oil and scatter a few thyme leaves overtop.
• Arrange a second layer of potatoes and drizzle with another teaspoon of extra virgin olive oil and scattering of thyme leaves. **Note: only the first layer should be as close to a perfect spirals as possible. The remaining layers should just be flat and even. Repeat the process until you run out of potatoes or fill the pan.
• Place the skillet on a stovetop and turn the heat to medium. Cover the potatoes with a cartouche (a circular piece of parchment paper cut to the shape of the pan). Top with a small plate or pan and weigh down the potatoes with something heavy, such as a granite mortar or utensil-filled crock.
• cook the potatoes for approximately 10 minutes, undisturbed, or until they develop a golden brown crust on the bottom layer. Remove the weight and cartouche and scatter bits of ghee or butter overtop. Place the cartouche back over the potatoes to prevent burning the top layer and transfer the pan into the oven. Bake for 35-40 minutes or until potatoes are fork tender.
• To serve: place a large serving platter upside down against the top of the pan and carefully flip the pan and the platter together to invert the potatoes. Season the top with flakey sea salt and serve.

HERBED POTATO GALETTE

Steps:

• Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.

POTATO GALETTES

Steps:

• Line a large oven tray with baking paper and start overlapping the potato slices into 6 individual galettes - making circles about 10cm.
• Season each layer with salt and pepper, shallots and parmesan; continue layering, the last and third layer will be just potato slices, spray lightly with olive oil.
• Bake at 180degC (350degF)for 40mins; don't let them brown if they are to be frozen and reheated at a later stage.
• The galettes can be cooked until just starting to brown, then frozen and later reheated to crisp and brown by reheating in a hot oven for about 20 minutes.