Step 1

Ingredients

10-12 Idaho baking potatoes peeled and steamed for approximately 15 minutes, until the center is just tender, then allowed to cool completely 4 tablespoons clarified butter or olive oil 1/4 teaspoon onion powder 3/4 teaspoon salt Black pepper to taste 1/4 cup water

Step 2

Method

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1 Grate steamed and cooled potatoes, and set aside in a bowl. 2 Coat bottom of a 12" skillet with 1 tablespoon of the butter or oil. 3 Line skillet with a layer of grated potatoes. Sprinkle with 1/4 teaspoon salt, a pinch of onion powder, black pepper, and a tablespoon of butter or oil. Repeat the layering process of potatoes, onions, salt, pepper, and butter or oil until all of the grated potatoes are in the skillet, and all the seasonings are used. 4 Place skillet on high heat 5 Cook potatoes on high for 2-3 minutes, while pushing down on potatoes with a spatula. 6 Lower heat to medium and sprinkle top of potatoes with water. 7 If possible, cover with a lid that is able to press down on the potatoes as they cook. Otherwise, simply cover with a lid, and uncover to press down on potatoes with a spatula every 5minutes. 8 Cook for15-20 minutes, until all the potatoes are hot, and the bottom is crispy and brown. (Lift the edge of the galette with a spatula during cooking to check browning, and adjust the heat as necessary) 9 To serve, turn skillet over onto a large platter or baking sheet, so that the galette is browned side up. Cut into wedges and serve hot.

Potato Galette

Ingredients

Method

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