If you’re looking for a way to make a skillet full of potatoes – crispy on the outside and creamy on the inside, try this.
I cleared some counter space and got my food processor working (the recipe calls for a mandoline slicer or the food processor attachment). Using the processor’s slicing blade made it easy to get a consistent thickness on each slice. Another benefit of this recipe is that it calls for arranging only the bottom, which becomes the top, layer in the pan. The rest go in on top of that neatly arranged first layer any way you want – just so they are evenly thick.
Enough about the process. Make it, taste it and you’ll see. It’s a yummy potato treat – crunchy and brown crust with a soft buttery inside. Delicious!
Here is the recipe I tested and a link to the published one. You can also find it in the Cook’s Illustrated April 2011 issue. Adjust salt and pepper as needed. And, if you don’t have a nonstick pan try using nonstick spray in the pan to help it release more easily.
Potato Galette
Serves 6 to 8
Note: In order for the potato cake to hold together it is important to
slice the potatoes no thicker than 1/8-inch thick and make sure the slices are
dried well before assembling. Use a mandoline slicer or the slicing attachment
of a food processor to slice the potatoes uniformly thin.
2 ½ pounds (5 to 6 large) Yukon Gold potatoes, scrubbed and sliced 1/8-inch
thick
5 tablespoons unsalted butter, melted
1 tablespoon cornstarch
1 teaspoon table salt
½ teaspoon black pepper
1 ½ teaspoons chopped fresh rosemary leaves (optional)
1. Arrange rack to lowest position and heat oven to 450 degrees. Place
potatoes in large bowl and fill with cold water. Using hands, swirl to remove
excess starch, then drain in colander. Spread potatoes onto kitchen towels
and thoroughly dry.
2. Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary (if
using) together in large bowl. Add dried potatoes and toss until thoroughly
coated. Place remaining tablespoon butter in 10-inch nonstick skillet and swirl
to coat. Place one potato slice in center of skillet then overlap slices in circle
around center slice, followed by outer circle of overlapping slices. Transfer
remaining sliced potatoes on top of first layer arranging so they form even
thickness.
3. Place skillet over medium-high heat and cook until sizzling and potatoes
around edge of skillet start to turn translucent, about 5 minutes. Spray 12-
inch square of foil with non-stick cooking spray. Place foil, sprayed side-down,
on top of potatoes. Place 9-inch cake pan on top of foil and fill with 2 cups of
pie weights. Firmly press down on cake pan to compact potatoes. Transfer
skillet to oven and bake for 20 minutes.
4. Remove cake pan and foil from skillet. Continue to cook until potatoes are
tender when paring knife is inserted in center, about 20 to 25 minutes. Return
skillet to medium-high heat and cook, gently shaking pan, until galette
releases from sides of pan, 2 to 3 minutes.
5. Off heat, place cutting board over skillet. With hands protected by oven
mitts or pot-holders, with one hand hold cutting board in place, carefully invert
skillet and cutting board together. Remove skillet. Using serrated knife, gently
cut into wedges and serve immediately.
Serves 6 to 8
Note: In order for the potato cake to hold together it is important to
slice the potatoes no thicker than 1/8-inch thick and make sure the slices are
dried well before assembling. Use a mandoline slicer or the slicing attachment
of a food processor to slice the potatoes uniformly thin.
2 ½ pounds (5 to 6 large) Yukon Gold potatoes, scrubbed and sliced 1/8-inch
thick
5 tablespoons unsalted butter, melted
1 tablespoon cornstarch
1 teaspoon table salt
½ teaspoon black pepper
1 ½ teaspoons chopped fresh rosemary leaves (optional)
1. Arrange rack to lowest position and heat oven to 450 degrees. Place
potatoes in large bowl and fill with cold water. Using hands, swirl to remove
excess starch, then drain in colander. Spread potatoes onto kitchen towels
and thoroughly dry.
2. Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary (if
using) together in large bowl. Add dried potatoes and toss until thoroughly
coated. Place remaining tablespoon butter in 10-inch nonstick skillet and swirl
to coat. Place one potato slice in center of skillet then overlap slices in circle
around center slice, followed by outer circle of overlapping slices. Transfer
remaining sliced potatoes on top of first layer arranging so they form even
thickness.
3. Place skillet over medium-high heat and cook until sizzling and potatoes
around edge of skillet start to turn translucent, about 5 minutes. Spray 12-
inch square of foil with non-stick cooking spray. Place foil, sprayed side-down,
on top of potatoes. Place 9-inch cake pan on top of foil and fill with 2 cups of
pie weights. Firmly press down on cake pan to compact potatoes. Transfer
skillet to oven and bake for 20 minutes.
4. Remove cake pan and foil from skillet. Continue to cook until potatoes are
tender when paring knife is inserted in center, about 20 to 25 minutes. Return
skillet to medium-high heat and cook, gently shaking pan, until galette
releases from sides of pan, 2 to 3 minutes.
5. Off heat, place cutting board over skillet. With hands protected by oven
mitts or pot-holders, with one hand hold cutting board in place, carefully invert
skillet and cutting board together. Remove skillet. Using serrated knife, gently
cut into wedges and serve immediately.
Simplifying Potato Galette
No comments:
Post a Comment