Recipe - Potato Galette

5 lg Idaho potatoes
One fourth cup Vegetable oil; +
2 tablespoon Vegetable oil
Coarse salt
Freshly ground pepper

1. Peel potatoes. Wash and pat them dry. Cut potatoes, crosswise, into
paperthin slices with a mandoline or vegetable slicer.

2. Preheat oven to 350 degrees.

3. Heat half of the oil in a 12inch nonstick saut‚ pan over medium heat.
Carefully form 3 separate 4inchdiameter circles of slightly overlapping
potato slices in the hot oil. Place a slice in the center, if necessary, to
make a solid discup While bottom layer is browning, continue to layer
potatoes in an overlapping circular pattern until the cakes are about 1/2
inch thick. Fry for 8 to 10 minutes, or until bottoms are golden brown.
Season tops with salt and pepper to taste and carefully turn. Fry for
another 6 to 8 minutes, or until potatoes are completely cooked and bottoms
are golden. Remove to a baking sheet and place in preheated oven to keep
warm. Continue to make galettes, as above, using remaining oil and
potatoes.

4. Serve hot as a side dish or as a base for fish, meats, or poultry.

Copyright credit: 1996 by Charlie Palmer and Judith Choate

© 1996 Lifetime Entertainment Services. All rights reserved.

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