Crispy Potato Galette

This Crispy Potato Galette recipe is is full of great textures and flavors. Thin, crisp potatoes cooked in butter and topped with fresh herbs make for a fragrant, simple side dish.

If you’re looking for a wholesome, hearty side dish, this crispy potato galette is perfection! Simple whole-food ingredients make for a warm, filling dish that goes with just about any entree. It’s even pretty enough for holiday dinners, and would be perfect for serving with your Thanksgiving or Christmas feast!

A potato galette is a slightly dressier, French version of crispy fried potatoes. You can arrange your sliced potatoes like they are in the photos, or be more casual in their arrangement for a more laid-back look. That’s the best part of this dessert–it can be as fancy or rustic as you want!

I’ve kept the seasonings simple in this galette, just garlic, rosemary, salt, and pepper. But if there’s a particular herb that you love, you can definitely add that too! Oregano, basil, thyme, sage… they would all be great and could be used to compliment whatever entree you’re serving the galette with.

See those ruffled, curly edges? They’re so perfectly crispy and pretty. This is what happens when you have super thin potato slices.

This recipe also gets it’s crusty finish from starting on the stovetop. Cooking the bottom of the potatoes gives them a head start on getting super crisp, and they finish that up in the oven.

Ingredients

• 2-3 medium russet potatoes
• 2 Tablespoons butter
• 3-4 Tablespoons olive oil
• Salt & Pepper
• 3 cloves of fresh garlic
• 3-4 sprigs of fresh rosemary
• Grated Parmesan cheese (optional)

Equipment

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• A mandolin or a very sharp knife and cutting board –While a knife will do the job, using a mandolin will give you the most even slices and will work so much more quickly. It doesn’t have to be anything too fancy–I like this simple Grate and Slice Set from OXO
• 10″ Skillet –any skillet will do the job, but cast iron or enameled cast iron will be best since it distributes heat very evenly.

How to Make a Crispy Potato Galette

• Begin by preheating the oven to 425°F and scrubbing your potatoes well.
• Slice them into thin rounds. If you’re using a knife, try to make them as close to the same thickness as possible.

• Dice or crush the garlic and chop the rosemary into small bits.
• Melt the butter in the bottom of the 10″ skillet over medium heat. Add the olive oil.
• When the oil is hot, add the garlic and saute it for about 1 minutes, or until fragrant.
• Pour most of the oil, butter and herbs into a small bowl, leaving about 2 Tablespoons of butter in the skillet.
• Sprinkle about 1/3 of the rosemary over the bottom of the pan
• Begin layering the potatoes in the bottom of the skillet in whatever pattern you like. I like to fan them out and place them in rings, starting around the outside of the pan and working in towards the center with layers overlapping slightly.

• Replace the pan of potatoes back on the burner and cook it over medium-high heat until the bottom potatoes are just beginning to soften and brown.
• Pour the reserved oil, butter, and herb mixture over the tops of the potatoes, covering as many as possible with the oil. If there are any potatoes that look dry, use a brush to spread butter over them.
• Sprinkle the rest of the rosemary over the potatoes, then salt and pepper them generously.

• Place the potatoes in the hot oven and bake them for 35-45 minutes, or until they are brown and crispy around the edges. If you poke the center of the potatoes with a fork, it should slide through them easily.
• Remove the potato galette from the oven and sprinkle the top with parmesan if desired.
• Cut it into wedges and serve hot.

Recipe Notes & Tips

• Since potatoes oxidize (turn brown) when they’re exposed to air, avoid cutting them too early in advance. If you do want to cut them a few hours before cooking, you can soak them in cold water for a few hours. Make sure to dry them well before cooking so that they can crisp up nicely.
• If you would like to make this recipe dairy free and vegan, simply replace the butter with more olive oil and don’t add the parmesan cheese to the top.

Entrees to serve with this Potato Galette:

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