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Potato Galette Print Email


Galette de Pomme de Terre

2 lbs. Yukon gold potatoes, peeled and cut into 1/2" x 1/4" pieces
Kosher salt, to taste
2 TBS duck or bacon fat
2 TBS unsalted butter
Freshly ground black pepper, to taste
1 TBS minced ?at-leaf parsley
1 tsp. minced garlic

Put potatoes into a 4-qt. pot and cover by 1" with salted water. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, 20–30 minutes. drain potatoes, transfer to a baking sheet, and chill.

Heat oven to 400°. Melt fat and butter in a 6" cast-iron skillet or ovenproof nonstick skillet over medium heat. Put chilled potatoes into a bowl. Pour fat and butter over potatoes (reserving skillet) and season with salt and pepper; toss to coat.

Transfer potatoes to reserved skillet, cover with a piece of parchment paper cut to ?t inside rim of skillet. Cook, smashing potatoes into skillet with a metal spatula, until edges begin to crisp and brown, about 30 minutes.

Transfer skillet to oven and bake until potato cake is golden brown, 10–15 minutes (to check, use a fork to lift up one edge of the potato cake).

Invert a small serving plate over skillet. Using 2 tea towels, hold plate and skillet together firmly and invert skillet. Remove skillet and garnish potato cake with parsley and garlic. Serve hot.

SERVES 2–4

http://www.saveur.com/article.jsp?ID=1000085578
This article was first published in Saveur in Issue #133
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