Galette is a term used in French cuisine to designate various types of flat round or freeform crusty cakes; sweet or savory. This flavor-packed, golden orb is a wonderful replacement for ordinary hash browns or when you want to make a broader dinnertime statement. Beautiful and herby; inside and out.
2 large Yukon gold or other floury potatoes, scrubbed, skin on
1 large yam or sweet potato, peeled
1/3 cup olive oil
1/4 cup finely chopped fresh rosemary
5 tablespoons butter
Salt and pepper
Grate potatoes coarsely using a box or food processor grater. Do not rinse or store in water, as you will wash away the starch needed to bind the galette.
Drizzle olive oil into a large skillet; place over medium heat until oil is hot but not smoking. Mix grated potatoes with chopped rosemary, salt & pepper. Place evenly in pan, pat potatoes down using a potato masher—this has a wide surface area and allows you to create a really even, flat pancake.
Once the galette starts to settle in the pan, add butter in very small pieces to the edges of the pan, letting it melt and run into the center, which will give the potatoes an exquisite, nutty flavor.
Cook for 8–10 minutes, until golden brown on the underside. Loosen the rim with a spatula, carefully slide the galette onto a wooden board or plate, place the pan over the galette and invert the board so the galette is back in the pan, cooked side up. Cook for 8–10 minutes, until the underside is golden brown and crunchy.
Loosen rim with spatula, remove galette from pan, sprinkle with additional rosemary, salt & pepper to taste. Cut into wedges, top with sour cream (optional). Serve while hot. Servings:4