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Ingredientes
- 1 Tbsp. unsalted butter melted
- 1 Tbsp. vegetable oil
- 3/4 lb boiling or possibly baking potatoes scrubbed but not peeled
- 1/4 tsp crumbled dry rosemary
Direcciones
- In a small bowl stir together the butter and the oil. In a food processor
- fitted with a 1-millimeter slicing blade or possibly with a mandoline or possibly 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 mix and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mix, sprinkle them with some of the rosemary, and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mix and the rosemary in the same manner. Heat the mix over moderately high heat till it begins to sizzle, transfer the skillet to the middle of a preheated 450F. oven, and bake the galette for 25 min, or possibly till it is golden brown and the potatoes are tender. Cut the galette into wedges.
- Serves 2.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 28g | |
| Calories 223 | |
| Calories from Fat 222 | 100% |
| Total Fat 25.16g | 31% |
| Saturated Fat 8.33g | 33% |
| Trans Fat 0.35g | |
| Cholesterol 31mg | 10% |
| Sodium 2mg | 0% |
| Potassium 6mg | 0% |
| Total Carbs 0.2g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.01g | 0% |
| Protein 0.14g | 0% |
