Potato Galettes
Elevate your potato game with these golden, crispy Potato Galettes—a showstopping side dish that's as indulgent as it is easy to prepare. Made with thinly sliced Yukon Gold potatoes layered into beautiful, overlapping circles, these skillet-cooked galettes are seasoned with fresh thyme, garlic, and a touch of butter and olive oil for ultimate flavor. The secret lies in their double-sided crispness, achieved by carefully flipping the galette to create a uniformly golden crust. Perfect for dinner parties or everyday meals, this recipe requires just 15 minutes of prep time and pairs wonderfully with roasted meats, fresh salads, or creamy dips. Whether you're looking for a crowd-pleasing side or an elegant appetizer, these Potato Galettes are sure to impress!
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Recipe Information
Ingredients
- 4 medium-sized Yukon Gold potatoes
- 4 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 clove Garlic (optional, finely minced)
Instructions
Peel the potatoes and slice them into very thin rounds, approximately 1/8-inch thick. Use a mandoline slicer if available for even slices.
Place the sliced potatoes in a bowl of cold water to prevent them from browning. Drain and pat dry with a clean kitchen towel before using.
Heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil in a large nonstick skillet over medium heat.
Arrange the potato slices in overlapping concentric circles starting from the center of the skillet. Make sure the slices slightly overlap each other to create a cohesive galette layer.
Sprinkle the potatoes lightly with thyme, salt, black pepper, and garlic (if using).
Press down gently on the potatoes with a spatula to ensure they stick together, and cook for about 10-12 minutes, or until the bottom is golden brown and crispy.
Place a large plate or flat lid over the skillet and carefully invert the galette onto the plate.
Add the remaining 2 tablespoons of butter and 1 tablespoon of olive oil to the skillet. Once melted, slide the galette back into the skillet, uncooked side down.
Cook the second side for an additional 10-12 minutes, until golden brown and crispy.
Remove the galette from the skillet and let it rest for 2-3 minutes before slicing into wedges. Serve immediately and enjoy!
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.6 g | 98% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 124 mg | 41% | |
| Sodium | 2424 mg | 105% | |
| Total Carbohydrate | 142.4 g | 52% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 5.4 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3392 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
