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Ingredientes
- 1 1/2 lb baking potatoes peeled
- 2 tsp minced fresh thyme
- 1/2 tsp salt
- 1/4 tsp freshly-grnd white pepper
- 1/2 c. extra virgin olive oil
Direcciones
- With a sharp chef's knife, slice the potatoes thinly, then cut into julienne. In a medium bowl, combine the potatoes, thyme, salt, and pepper.
- In a non-stick 10-inch skillet, heat the oil over high heat. Carefully spread the potatoes into the pan. Reduce to medium heat, cook till you can see them browning around the edges and the galette pulls away from the sides of the skillet. (If the heat is too high, the potatoes will not cook in the middle; if too low, the potatoes will stick to the pan.)
- When the underside is golden and the potatoes hold together, it's time to flip the galette. Using a wide spatula, turn the galette. (If you find this difficult, slide out onto a large plate, browned-side down. Place the skillet over the top and flip back into the skillet, browned-side up.) Cook till golden on the second side.
- Place the potato galette on a heated plate a little larger than the galette. Cut into 4 or possibly 6 wedges and serve immediately. Placing a dollop of creme fraiche on top of the galette and adding a thin slice of smoked salmon makes a delicious appetiser or possibly breakfast dish. Or possibly you can serve a wedge with Large eggs, sausages, chicken, or possibly meat. It's a very versatile dish.
- This recipe yields 4 to 6 servings.
- Comments: The potato galette is served for breakfast at Postrio in San Francisco, but there's no reason why it cannot be served at any meal since it goes well with many dishes - grilled chicken, steak, even smoked salmon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 155g | |
| Recipe makes 4 servings | |
| Calories 337 | |
| Calories from Fat 240 | 71% |
| Total Fat 27.12g | 34% |
| Saturated Fat 3.77g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 299mg | 12% |
| Potassium 539mg | 15% |
| Total Carbs 22.35g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.0g | 1% |
| Protein 2.59g | 4% |
