Potato Galettes With Sage

 

I occasionally add sweet potato to this dish for variety, but you could also use carrots, parsnips, or a variety of other veggies. This cooking procedure stays unchanged. The galette should be crispy on the exterior and soft on the inside, with a wonderful sage taste all the way through.

 

Ingredients

6 large Yukon Gold or other potatoes of your choice

2/3 cup olive oil

12 sage leaves finely chopped

1/4 pound plus 2 tablespoons butter

Salt and pepper to taste

 

Instructions

Coarsely grate the potatoes. You must work quickly because the potatoes will begin to brown rapidly and you cannot rinse or store them in water since this would wash away the starch essential to bind the galette.

Pour half of the olive oil into a large pan and heat over medium heat avoiding it to smoke. When you've grated half of the potato, or enough to cover the bottom of the pan to a depth of 3/4 inch, combine it with half of the chopped sage and press it down in the pan with a potato masher, this has a large surface area and helps you to make a really nice, flat pancake.

 

Again when the galette has begun to settle in the pan, begin to add half the butter in very small bits to the pan's rims, allowing it to melt and flow into the middle, which also gives the potatoes a delicious earthy taste.

Cooked for 8–10 minutes, or until the bottom is golden brown. Slide the galette onto a block of wood, then set the pan over the galette and invert the board so the galette is baked side up in the pan. Sauté for 8–10 minutes, or until golden brown and crispy. Retrieve the galette from the pan and set it aside to keep warm before you grate and sauté the remaining potato for another galette. Galettes should be served hot, sliced into segments.