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Giant Straw Potato Galette
6
Medium Potatoes; preferably "baking", peeled,
And soaking in water
6
Tablespoon Clarified butter; or more
Salt; to taste
Freshly−ground black pepper; to taste
1
/2 Fat; 0 Other Carbohydrates
Using a mandoline, cut the potatoes into matchstick−sized pieces. Dry the
potatoes with a cloth towel. As soon as the potatoes are cut and dry, film
the frying pan with a 1/16−inch layer of clarified butter, and heat to very
hot but not browning. Turn in the potatoes, making a layer about 3/8−inch
thick. Sprinkle with salt and pepper, add 2 or 3 spoonfuls more butter, then
press them down firmly all over with the spatula so they will flatten as
they cook. Frequently press them down while they slowly brown on the bottom,
and shake pan gently by its handle to be sure potatoes are not sticking to
the pan. When browned, in 2 to 3 minutes, cover the pan and lower heat to
moderate. Cook for 6 to 8 minutes, or until the potatoes are tender on top,
but watch they do not burn on the bottom. Press them down again, and the
galette is ready to brown on its other side. To turn it: either slide it out
onto an oiled baking sheet, turn the frying pan upside down over it, and
reverse the two so the galette drops into the pan, browned side up; or flip
the galette in its pan, which, of course, is much more fun and faster. This
recipe yields 6 servings.
Giant Straw Potato Galette
306
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