Rosemarypotatogalette Recipes
POTATO GALETTES
Individual galettes can be frozen and re-heated when needed. Great with diagonally sliced chicken breast served on top of each galette.
Provided by Ninna
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Line a large oven tray with baking paper and start overlapping the potato slices into 6 individual galettes - making circles about 10cm.
- Season each layer with salt and pepper, shallots and parmesan; continue layering, the last and third layer will be just potato slices, spray lightly with olive oil.
- Bake at 180degC (350degF)for 40mins; don't let them brown if they are to be frozen and reheated at a later stage.
- The galettes can be cooked until just starting to brown, then frozen and later reheated to crisp and brown by reheating in a hot oven for about 20 minutes.
Nutrition Facts : Calories 245.4, Fat 5, SaturatedFat 2.9, Cholesterol 14.7, Sodium 269.2, Carbohydrate 40.1, Fiber 4.7, Sugar 1.8, Protein 11.1
ROSEMARY POTATO GALETTE
Be sure to serve this pretty potato tart whole, and slice it into wedges and slice it in front of everyone at the table. Everone will be enchanted! Adapted from The New Basics Cookbook. West, Mid West, French
Provided by Sharon123
Categories Potato
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel the potatoes and slice them really thin, dropping the slices into a bowl of cold water as you go along. When they are all sliced, drain and pat dry.
- Melt 2 tbls. of the butter in a 10" nonstick skillet. Swirl the butter to coat the surface; then remove the skillet from the heat. Arrange 1/3 of the potato slices in a spiral, starting in the center and overlapping, so that the bottom of the skillet is covered.
- Cut 2 tbls. of the butter into small pieces and sprinkle them over the potatoes. Then sprinkle the potatoes with 1/2 teaspoons of the rosemary,1/2 tsp of the parsley, 1/4 teaspoons of the thyme, and salt and pepper. Repeat, making 2 more layers of potates, butter, and seasonings, pressing each layer down with a spatula.
- Place the skillet over medium low heat, and cook until the bottom is crisp and golen brown, 45 minutes. Then invert the galette onto a flat plate and slip it back into the skillet. Continue cooking until the other side is golden, 10 to 15 minutes.
- Invert the galette agaiin onto a serving platter. Cut it into wedges and serve immediately. Enjoy!
Nutrition Facts : Calories 245.9, Fat 15.5, SaturatedFat 9.8, Cholesterol 40.7, Sodium 117.9, Carbohydrate 25, Fiber 3.2, Sugar 1.1, Protein 3.1
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