Crisp Potato Galettes Recipes

Steps:

• Toss grated potatoes in 1/4 pound clarified butter. Season with salt and freshly ground pepper.
• Heat 2 non-stick saute pans over high heat until nearly smoking. Divide remaining butter between the 2 pans. Add the potatoes evenly to each pan, and shape them into thick pancakes. Cook for 1 to 2 minutes, then reduce heat. Saute until almost golden brown. Use a spatula to check the underside of the pancake, turn over and cook other side until golden. Remove galettes from pans and warm in a preheated 425 degree F. oven for 10 minutes.
• Prepare dill cream: In a bowl, mix together shallots, dill, creme fraiche or sour cream, juice of 1/2 lemon and season with salt and pepper. Mix well.
• Remove galettes from oven while still warm. Spread with dill cream and cover with slices of smoked salmon. Lightly brush smoked salmon with olive oil, then sprinkle with black pepper and remaining lemon juice. Cut galettes into desired portions and garnish with caviar and chopped chives. Serve immediately.

Steps:

• Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with nutmeg and pepper to taste. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
• Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
• Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.
• Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. Meanwhile, prepare a persillade by combining parsley and garlic in a small bowl. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with persillade or thyme.

Steps:

• Line large bowl with kitchen towel. Coarsely grate potatoes into towel. Enclose potatoes in towel and squeeze out as much moisture as possible.
• Heat 1 1/2 tablespoons oil in nonstick skillet over medium heat. Using metal spatula, press half of potatoes over bottom of skillet in even layer. Sprinkle with coarse salt and pepper. Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes. Press remaining potatoes over filling in even layer. Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes. Place rimless baking sheet over skillet and invert galette onto sheet. Add 1 1/2 tablespoons oil to same skillet. Slide galette, browned side up, into skillet. Cook until crisp and golden on second side, about 10 minutes longer. (Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Rewarm on sheet in 350°F oven until crisp, about 15 minutes.) Transfer to platter. Cut into 8 wedges. Top with green parts of onions.

Steps:

• In a small bowl stir together the butter and the oil. In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the rosemary, and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the rosemary in the same manner.
• Heat the mixture over moderately high heat until it begins to sizzle, transfer the skillet to the middle of a preheated 450°F. oven, and bake the galette for 25 minutes, or until it is golden and the potatoes are tender. Cut the galette into wedges.

Steps:

• Line large bowl with kitchen towel.
• Coarsely grate potatoes into towel.
• Enclose potatoes in towel and squeeze out as much moisture as possible.
• Heat 1 1/2 teaspoon oil in non-stick skillet over medium heat.
• Using spatula, press half of potatoes over bottom of skillet in even layer.
• Sprinkle with coarse salt and pepper.
• Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes.
• Press remaining potatoes over filling in even layer.
• Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes.
• Place rimless baking sheet over skillet and invert galette onto sheet.
• Add 1 1/2 tablespoons oil to same skillet.
• Slide galette, browned side up, into skillet.
• Cook until crisp and golden on second side, about 10 minutes longer.
• (Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Reheat on sheet in 350F oven until crisp, about 15 minutes.) Transfer to platter, Cut into 6-8 wedges.
• Top with green parts of onion.

Steps:

• Preheat the oven to 400 degrees. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking. Place a sprig of thyme in center of skillet. Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter). Season with salt and pepper. Brush the bottom of a medium saute pan with clarified butter, and place over potatoes to weigh them down. Cook until golden brown, about 8 minutes.
• Carefully pour off excess butter, if there is any, and reserve. Turn galette out onto a baking sheet. Place another sprig of thyme in center of skillet. Using two spatulas, carefully return galette to skillet, browned side up. Season with salt and pepper. Cover with saute pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more. Remove top saute pan 5 minutes before removing skillet from oven. Carefully slide galette onto cutting board. Cut into wedges, and serve immediately.