Crusty Potato Galette from La Madeleine Bakery

A galette is a type of flat and round crusty pancake from France. A Breton Galette is also the name given in most French crperies to savory buckwheat flour crpes. Here is a recipe for a galette made with shredded potatoes from La Madeleine bakery in New Orleans. This is a roughly-shredded savory potato pancake that makes a great appetizer, snack or side dish.

The closest cousin of this potato galette we can think of is the Czech brambork or the German Kartoffelpuffer. However, it is a cousin and not a sibling because some fundamental differences are obvious (i.e. the use of flour and eggs, different seasonings, thickness etc).

• 1 tbsp unsalted butter
• 1 tbsp olive oil
• 3/4 lb potatoes, scrubbed but not peeled
• 1/4 tsp crumbled dried rosemary
• 1/4 tsp crumbled dried thyme
• 1/4 cup green onion, chopped
• 2 cloves garlic, chopped
• Salt and pepper, to taste

Preparation:

1. Grate the potatoes rough. Using a large bowl, mix the potatoes with the rosemary, thyme, green onion, garlic, salt and pepper.
2. In a small bowl, stir together the butter and the oil. Brush the bottom of a small cast-iron skillet with some of the butter mixture. Heat the mixture over moderately high heat until it begins to sizzle. Ladle a layer of the potato mixture approximately 1/4 inch thick and fry over medium heat for several minutes, until the base is golden brown. Flip and brown the other side. Magnifique!
3. Transfer to a plate and keep warm.