La Madeleine Potato Galette Recipe
Hello friends! Let's talk about delicious comfort food. Who loves crispy potatoes? I certainly do. It is hard to beat them. This La Madeleine Potato Galette Recipe is a dream come true.
Ingredients
- 2 pounds of Russet potatoes. Choose large ones.
- 4 tablespoons of unsalted butter. Melt the butter.
- 2 tablespoons of olive oil.
- 1 teaspoon of salt.
- 1/2 teaspoon of black pepper.
- Fresh chives for garnish. Optional but pretty.
Instructions
Prepare the Potatoes
- First, peel your potatoes. Then, slice them very thinly. Use the mandoline slicer. Thin slices are essential. Do not rinse the slices. We need the starch. The starch holds it together.
Dry the Potato Slices
- This step is critical. Lay the slices on the towel. Pat them dry completely. You must remove the moisture. Wet potatoes will not get crispy. They will just steam. We want a crispy galette.
Season the Potatoes
- Put dried slices in a big bowl. Add salt and pepper. Toss them well with your hands.
Heat the Pan
- Get your non-stick pan ready. Mix melted butter and olive oil. Put 1 tablespoon of the mixture in the pan. Heat it on medium.
Layer the Galette
- Start layering the potato slices. Make a nice overlapping circle pattern. Press down as you go. Keep going. Use all the potatoes.
Cook the First Side
- Cook on medium-low heat. Let it get golden brown. This takes 10-15 minutes. Press down on it occasionally. It should look like a pancake.
Flip the Galette
- Use the plate for this part. Place it over the pan. Be very careful. Flip the pan. The galette will be on the plate. Slide it back into the pan.
Cook the Second Side
- Now, cook the other side. Let it get crispy. Add more oil if needed. This takes 10-12 minutes. The whole galette should be firm.
Serve the Dish
- Slide the galette onto a platter. It is beautifully golden. Cut it into wedges. Garnish with chives. Serve immediately.
Notes
- Thin slices are key. Use a mandoline.
- Russet potatoes are the best choice. They are starchy.
- Do not soak the sliced potatoes. We need that starch.
- Dry the slices very well. This is vital for crispiness.
- Use a non-stick pan. It prevents sticking.
- Press down firmly as it cooks. This makes it compact.
- Go slowly. Low and slow is best.