These small potato galettes will make any dish look like a show stopper. They look elegant and taste great with a crispy edge and a tender inside. I often serve them as the bed underneath a nice piece of fish, or a small steak such as filet mignon, with the fish/meat sitting on top of the galettes and then a nice drizzle of a complimentary sauce on top.
TIPS: Using a mandolin is the best way to get uniform thin potatoes slices. If they are too thick they will take longer to cook in the oven. Be careful not to mess with them early on in the cooking process as they will want to come apart so just leave them still while browning in the skillet. Turn heat down if the bottom is browning too fast, which you can check by just carefully tipping up one of the edges to look. When flipping them, you may have to have one hand gently on the top layer to turn over to prevent separating. Gently press down to flatten them after you turn them so the bottom will cook evenly in the oven.
Individual Potato Galettes
Ingredients
- 1 lb russet potatoes peeled and sliced 1/8 inch thick
- 2 Tbsp olive oil
- 2 Tbsp butter melted
- kosher salt and pepper
Instructions
- Preheat oven to 425 degrees.
- In a medium bowl, toss potato slices in olive oil and melted butter until fully coated, and season with salt and pepper.
- In a large non-stick skillet, form four galettes in the skillet by layering potatoes slices, overlapping them to make concentric circles about 3 inches wide. Continue to shingle the potatoes until slices are used up, but try not to have galettes more than 3 layers thick.
- Place skillet over medium-high heat and cook galettes without moving until golden on one side, about 8-10 minutes. Carefully turn galettes over with a large thin spatula, then place skillet in oven to finish cooking, about 10-12 minutes. They should be browned and crisped on the bottom, and tender in the middle when pierced with a fork. Sprinkle with a bit more salt and let rest 5-10 minutes before plating.
- Enjoy!