Potato Galette Recipe (2024)

Home » Appetizer » Asiago Rosemary Galette Potato

Published . Last Updated December 17, 2023 by Cheyanne

Jump to Recipe ↓ Print Recipe ❒


Crispy, creamy, starchy, and cheesy, this Asiago, Roasted Garlic & Rosemary Potato Galette is the carb accompaniment you need on your holiday table this year. Not only is this beautifully layered, thinly sliced potato side dish a real stunner to look at, it’s also deeply satisfying and oh-so-savory. Best of all, you only need 7 ingredients and 15 minutes to get this galette potato recipe prepared for the oven!

Featured comment: This is one of my husband’s most requested recipes! We have made it at least a dozen times over the years (I do have a rule to make it only when we are entertaining).” – Mari

Potato Galette Recipe (1)

Update: This post was originally published in December 2014. I made edits to the post below to include more information about making the best layered potato galette at home.

Quick Navigation - Table of Contents

About this galette potato

During the holidays, I love to go ALL OUT for my menus. Luckily this show-stopping crispy potato galette with cheese is much simpler to make than it looks. Plus, it has all the hallmarks of a Thanksgiving or Christmas-worthy side: it’s buttery, cheesy, carby heaven!

Why you’ll love this potato galette recipe

Aside from tasting like a dream and being easy enough for a cooking newbie to tackle, this galette potato recipe is:

  • Made With Only 7 Easy-To-Find Ingredients. Don’t you love when something so spectacular is also super simple? Me too.
  • Budget-Friendly. Even with a whole stick of butter and about half a wedge of cheese, potatoes are a cheap way to fill up your guests. This tasty dish will serve 8 folks generously, meaning each serving still comes in at well under a dollar.
  • Meal-Prep & Freezer-Friendly. If you’re hosting the holidays, you know how stressful it can be to try and get everything done in such a short period of time. Luckily, this gorgeous, thinly sliced potato recipe can be prepared up to 3 months in advance. The night before your big show, move it from the freezer to the fridge to defrost, then bake it up in less than 20 minutes!

What is potato galette?

In French, pommes de terre are potatoes (literally “ground apples” or “apples of the earth”) and galette is cake. So, a French potato galette — also called pommes galette, pronounced “POM GA-let” — is a classic dish made up of lightly buttered, thinly sliced potatoes arranged in slightly overlapping, circular layers that resemble a flat cake. The potatoes are then baked in the oven until they’re golden and crispy on the outside and beautifully creamy on the inside.

The layers of this particular potato tart also happen to include creamy roasted garlic, bright rosemary and salty, melty asiago cheese. *Brushes shoulders off.* I know. It’s brilliant.

Potato Galette Recipe (2)

Ingredients for potato galettes

As promised, you only need 7 basic ingredients to get this sliced potato galette recipe ready for the oven. Here’s what to grab:

  • Yukon Gold Potatoes – The gold standard for potato galettes and gratins.
    • Substitution: Swap in either regular gold, russet potatoes or even red potatoes instead.
  • Unsalted Butter – For richness and nutty flavor.
    • Substitutions: You can also use salted butter (just be sure to cut back on the added salt if you do) or plant-based butter.
  • Cornstarch – To help bind the sliced potatoes together and encourage a crispy crust.
    • Substitution: If corn is off the table, use an equal amount of potato starch instead.
  • Roasted Garlic – For the most beautiful, mellow garlic flavor I recommend using roasted garlic cloves in these galette potatoes. It’s incredibly easy to roast a head of garlic and I’ve included how in the notes section of the recipe card.
    • Substitution: If you prefer less fuss, you can use raw cloves of garlic. I recommend reducing the amount to 2-3 cloves and grating the garlic.
  • Kosher Salt & Freshly Ground Black Pepper – For seasoning.
  • Asiago Cheese – For salty, savory, melty, creamy goodness.
    • Substitutions: Any other firm, aged cheese can be used here instead. Try pecorino romano, parmesan, or grana padano. You’re also welcome to swap in your favorite vegan parmesan substitute if you prefer.
  • Fresh Rosemary – For bright, herbaceous flavor and a beautifully colorful garnish.
    • Substitutions: You can also try other fresh herbs, such as fresh thyme or thinly sliced sage leaves if you prefer!
  • Optional Garnishes – A dollop of sour cream, a dusting of extra asiago, and more fresh rosemary complete the look.

Galette Variations

This perfectly golden savory tart is tasty enough to rival the famed Potato Galette La Madeleine, so I typically make it just the way it is written. That said, there are always plenty of opportunities to customize most any recipe to fit your needs and preferences. Here are a few variations to consider:

  • Dairy-Free/Vegan – Since most hard, aged cheeses like Asiago are made with animal rennet, they’re technically not vegetarian. You can find vegetarian hard cheese in the store, but be sure to check the label to make this potato galette veggie-friendly.
    • If you want to go a step further and avoid the dairy altogether, make it a vegan recipe! Simply swap in your favorite plant-based butter and cheese substitutes.
  • Sweet Potato Galette – Add extra color and sweetness to your table by swapping in sweet potatoes. Feel free to use both purple and orange sweet potatoes for a seriously gorgeous dish.

Potato Galette Recipe (3)

How to make potato galette

Making this cheese and potato “cake” takes a bit of time, but all the steps are easy. Here’s how it’s done:

Prep work

  1. Prep. Adjust your oven rack to the lowest position and preheat to 425F. Thinly slice your potatoes, preferably using a mandoline for even slices.
  2. Rinse. Place sliced potatoes in a large bowl and fill with cold water. Use hands to mix potatoes and agitate water to rid potatoes of excess starch. Transfer potatoes to a colander to drain. Spread drained potatoes evenly on a large kitchen towel and pat dry. Set aside and allow to dry completely.
  3. Make Flavored Butter. Whisk 7 of the tablespoons of butter, cornstarch, garlic, salt, pepper and rosemary together in a large sized mixing bowl. Add potatoes and gently toss until evenly coated.
  4. Assemble. Add remaining 1 tablespoon of butter in a large cast iron skillet (you can use a heavy bottomed 10’’ nonstick skillet or a spring form pan). Swirl butter to evenly coat the bottom of the skillet. (See below for how to assemble a galette with potatoes!)

Cooking

  1. Heat the Pan. Place your cast iron skillet on the stovetop over medium high heat and cook 5 minutes to crisp up the potatoes on the bottom of the pan.
  2. First Bake. Spray the top of the potatoes with nonstick cooking spray. Place a large piece of foil on top of the potatoes. Add a heavy skillet or cake pan on top of that to weigh down potatoes and compress them. Fill the skillet with dry beans, weights, bricks or rocks. Transfer the skillet to the oven and bake for 25 minutes.
  3. Second Bake. Remove the top skillet with weights and the foil from the top of the potatoes. Continue to cook the galette an additional 15-20 minutes, or until the tops of the potatoes are golden brown in color, cooked through and tender.
  4. Crisp Bottom. Transfer cast iron skillet to a stove top burner over medium heat. Season with salt and pepper. Cook gently shaking the skillet back and forth until you see the galette releasing itself from the sides of the pan, about 2-3 minutes.
  5. Plate. Remove from heat and allow to cool slightly for 5-10 minutes. Run a paring knife around the outside of the galette to help it loosen. Place a cutting board, large clean flat platter over the skillet. CAREFULLY flip the skillet over to invert the potatoes onto the board. Gently lift the skillet off of the potatoes.
  6. Garnish & Serve. Sprinkle more cheese on top (optional) and tent the potatoes lightly with foil and allow to rest 3-5 minutes before carefully cutting it into wedges. Serve with optional garnishes.

Expert tips for galette potatoes

  • Use a mandoline for perfectly even, thin slices.
  • Quickly dry your potato slices in the oven. Before you start slicing and washing potatoes, preheat your oven to the lowest possible temperature and turn off the oven. Spread washed and drained potato slices out evenly on sheet pans and place in the warm oven for 10 minutes.
  • You can use an oven-safe nonstick skillet or a spring form pan, but you won’t get the same golden color as you would using a cast iron skillet. It will still be equally delicious though! If you opt for a springform pan, skip Steps 5 & 8 to protect your cookware.
  • To keep potatoes level in the pan, add more potatoes to the outermost ring of potatoes.

How to layer potatoes in a galette

Starting in the middle of your skillet, place one slice of potato. Working in a circular motion, start adding potato slices, one at a time, slightly overlapping the previously placed potato. Once you have a full inner circle formed, sprinkle with some of the cheese. Then move outward forming another complete circle and sprinkling with cheese. Keep placing and overlapping potato slices, trying to keep a level, even thickness. Once you have covered the bottom of the skillet, repeat with the remaining potatoes and cheese.

Layering potatoes step-by-step photos

Potato Galette Recipe (4) Potato Galette Recipe (5) Potato Galette Recipe (6)

FAQs: crispy potato galettes

What’s the difference between a shredded potato galette versus sliced?

While you certainly *can* make a potato galette using shredded potatoes like frozen hash browns (Julia Child advocated for this method in her cookbook The Way to Cook), I personally prefer the aesthetic of sliced potatoes arranged in concentric rings. Maybe it’s because I love knocking over dominos? 🤷‍♀️

Do I need a special galette iron to make this potato tart?

NOPE! If you have a cast-iron skillet, an oven-safe non-stick skillet, or a springform pan you can make this superbly cheesy potato galette.

What is the difference between a potato galette and pommes Anna?

While both are classic, savory French potato dishes, their main difference is in the way they are cooked. A potato galette, or potato ‘cake’, is made in a tart pan, springform pan, or in this case a cast iron skillet, and baked in the oven. Pommes Anna, on the other hand, is crisped on the stove. *Cue “The More You Know” Star & Rainbow*

Serving pommes galette

While I think this asiago, rosemary, and roasted garlic potato galette is a natural pairing for just about any main dish — your holiday ham, Thanksgiving turkey, or prime rib roast, anyone? — it’s more than just a one-trick pony.

I also like to use this crispy potato tart as the base for an inexpensive (and filling!) weeknight dinner or fancy weekend brunch. Try serving a wedge of potatoes with a dollop of sour cream, a few slices of cured salmon, and a sprinkling of thinly sliced chives. Or try or crème fraîche and caviar. For a more filling option, top it with an over-medium or poached egg there for some of that sweet, sweet, runny yolk action. Chef’s kiss – perfect!

If you’re looking for more holiday side dishes to pair with your potatoes, try these recipes: cauliflower soup roasted and harvest salad.

Storing this galette potato recipe

Once baked, allow this cheesy rosemary garlic potato galette to cool to room temperature. Then, cover and store it in the fridge for up to a week. Alternatively, you can wrap it tightly and pop it in the freezer for up to three months.

If you previously froze the galette, allow it to thaw overnight in the refrigerator before reheating.

To reheat a cooked potato galette, preheat the oven to 375 degrees F. Line a sheet pan non-stick aluminum foil for easy clean up. Then, place the galette on the pan and bake for 12-18 minutes, or until warm throughout.

Potato Galette Recipe (7)

Alright, spuddies! Galette me thank you for reading along with me. I hope this tasty Potato Galette recipe is as ap-peeling to you as it is to me. Until next time, cheers! I’ll be rooting for your kitchen success.

Cheyanne

Craving MORE? Follow all the deliciousness onFacebook,PinterestandInstagram!

More holiday potato recipes!

  • Baked Potatoes Skins
  • Whipped Sweet Potatoes
  • No Mayo Potato Salad Recipe
  • Little Potatoes Recipe
  • Purple Mashed Potatoes with Parsnip
  • Stuffed Baby Potatoes
  • Potatoes Au Gratin with Bacon

Asiago, Roasted Garlic & Rosemary Potato Galette recipe👇

Potato Galette Recipe (8)

Print Recipe

4.67 from 3 votes

Potato Galette

This Asiago, Garlic and Rosemary Potato Galette is rich, savory and unbelievably delicious! With a perfectly crisp exterior, a creamy, cheesy interior and mellow notes of garlic and rosemary, this galette potato recipe is sure to wow!

Prep Time15 minutes mins

Cook Time55 minutes mins

Total Time1 hour hr 10 minutes mins

Course: Breakfast, Brunch, Side Dish

Cuisine: American, French

Keyword: galette potato, potato galette, potatoes

Servings: 8

Calories: 238kcal

Author: Cheyanne Holzworth

This post may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my links.

Equipment

  • 1 Mandoline Slicer (for thinly slicing potatoes)

  • 1 Cast Iron Skillet (or nonstick skillet / spring form pan)

Ingredients

  • 2 ½ pounds Yukon Gold Potatoes (about 7 large potatoes) – scrubbed and sliced 1/8’’ thick*
  • 8 TBS Unsalted Butter – melted and DIVIDED
  • 1 TBS Cornstarch - DIVIDED
  • 5 large Cloves Garlic – roasted and minced (SEE NOTES)
  • 1 tsp Kosher Salt
  • ½ tsp Ground Black Pepper
  • 1 Cup Asiago Cheese - grated
  • 1 TBS Fresh Rosemary Leaves – chopped
  • Optional Garnishes: Fresh Rosemary, Sour Cream or Creme Fraiche, Grated Parmesan or Asiago

Instructions

  • Preheat oven: Adjust your oven rack to the lowest position and preheat to 425 degrees.

  • Rinse sliced potatoes and drain: Place sliced potatoes in a large bowl and fill with cold water. Use hands to mix potatoes and agitate water to rid potatoes of excess starch. Transfer potatoes to a colander to drain. Spread drained potatoes evenly on a large kitchen towel and pat dry. Set aside and allow to dry completely. (SEE NOTES)

  • Meanwhile, make coating for potatoes: Whisk 7 tablespoons of butter, cornstarch, garlic, salt, pepper and rosemary together in a large sized mixing bowl.

  • Coat potatoes: Once potatoes are completely dry, add them to the bowl with the butter mixture. Use your hands or a spoon and gently toss everything together until the potatoes are evenly coated with the butter and seasonings.

  • Coat pan in butter: Add remaining 1 tablespoon of butter in a large cast iron skillet (you can use a heavy bottomed 10’’ nonstick skillet or a spring form pan*). Swirl butter to evenly coat the bottom of the skillet.

  • Layer the potatoes in pan: Starting in the middle of your skillet, place one slice of potato. Working in a circular motion, start adding potato slices, one at a time, slightly overlapping the previously placed potato. Once you have a full inner circle formed, sprinkle with some of the cheese. Then move outward forming another complete circle and sprinkling with cheese. Keep placing and overlapping potato slices, trying to keep a level, even thickness. One you have covered the bottom of the skillet, place the remaining potatoes and cheese evenly over the circles of potatoes you have formed, again keeping the potatoes level. (SEE NOTES)

    Potato Galette Recipe (9)

  • Crisp bottom of potatoes: Place the skillet on the stovetop over medium high heat. Cook for 5 minutes. Remove from heat.

    Prep for oven: Spray the top of the potatoes with nonstick cooking spray. Place a large piece of foil on top of the potatoes. Then, add a heavy skillet or cake pan on top of the aluminum to weigh down the potatoes. Next, fill the skillet with dry beans, weights, bricks or rocks to compress the potatoes.

  • Oven-bake: Transfer the skillet to the oven and bake for 25 minutes.

  • Remove weight, uncover and bake again: Carefully remove the skillet from the oven. Carefully remove the top skillet with weights and set aside to cool. Then, remove the foil from the top of the potatoes and discard. Return the potatoes to the oven and continue to cook the galette for an additional 15-20 minutes, or until the tops of the potatoes are golden brown in color and cooked through. Remove from oven.

  • Remove potatoes from skillet: Transfer the potatoes to a stove top burner and place over medium heat. Season generously with salt and pepper. Cook for 2-3 minutes - gently shaking the skillet back and forth, until you see the galette releasing itself from the sides of the pan.

  • Cool slightly and flip: Remove from heat and allow to cool slightly for 5-10 minutes. Run a paring knife around the outside of the galette to help it loosen. Place a cutting board, large clean flat platter over the skillet. CAREFULLY flip the skillet over to invert the potatoes onto the board. Gently lift the skillet off of the potatoes.

  • Serve: Sprinkle more cheese on top and tent the potatoes lightly with foil. Allow to rest 3-5 minutes before carefully cutting it into thick wedges. Serve with a dollop of sour cream and a sprig of rosemary.

Notes

  1. Potato prep: For best results use a mandoline to slice the potatoes.
  2. To quickly dry out the potato slices, preheat your oven to the lowest possible temperature and turn off the oven, before you start slicing and washing potatoes. Spread washed and drained potato slices out evenly on sheet pans and place in the warm oven for 10 minutes.
  3. Pan recommendation: You can use a nonstick skillet or spring form pan, however you won’t get the same golden color as you would using a cast iron skillet. It will still be equally as delicious though!
  4. Layering potatoes: To keep potatoes level, you will probably need to add more potatoes to the outermost ring of potatoes.
  5. To roast garlic: Preheat the oven to 400F. Cut the top off of the head of garlic so the cloves are exposed, then place it on a small sheet of aluminum foil. Drizzle with olive oil and sprinkle with a bit of salt, then wrap the garlic up tightly in the foil. Place the garlic package directly on the center oven rack and roast for 40 – 50 minutes. Remove from oven and allow to cool slightly. Remove head of garlic from the foil and squeeze the roasted cloves out of the skins into a ramekin or a small bowl. BOOM! Flavor for days!
    • Substitution: If you’re the sort who prefers buying pre-peeled garlic, I hear you and I see you. Add the garlic cloves (as many as you want!) to a small saucepan, then add enough olive oil to barely cover them. Bring to a gentle simmer until they turn golden brown. Remove the cloves and use the garlic-flavored oil to add a punch of allium flavor to anything you like.
  6. To reheat the galette, cook in an oven preheated to 375 degrees F for 10-15 minutes

Nutritional information is an approximation based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Recipe adapted from Le Cordon Bleu Orlando and Cooks Illustrated

Nutrition

Calories: 238kcal | Carbohydrates: 19g | Protein: 8g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 506mg | Potassium: 596mg | Fiber: 3g | Vitamin A: 455IU | Vitamin C: 16.3mg | Calcium: 194mg | Iron: 4.7mg

Potato Galette Recipe (10)

Never miss a recipe!

Get delicious free recipes sent straight to your inbox!

« Confetti Cookies (Sprinkle Cookies Recipe)

Bagel with eggs and cheese »

Comments

  1. Potato Galette Recipe (11)james says

    Potato Galette Recipe (12)
    I have made this multiple times and it’s always the star of the show. Great for brunch paired with eggs, hollandaise and bacon. I find it difficult to flip, because my frying pan is heavy, but it never falls apart. Thanks for sharing!

    Reply

  2. Potato Galette Recipe (13)Kim says

    I am confused by the instruction to put a heavy weighted pan on top of the final layer of potatoes. The recipe says there’s a top cheese layer. How does the foil and weight not completely ruin the top layer of cheese as it’s baking for 25 minutes? Also, you say to flip the galette so the layer with the single potato is on top. Do I have that right? Just checking.

    Reply

    • Potato Galette Recipe (14)Cheyanne says

      Hi Kim,
      The foil and weight will not ruin the top layer of cheese. You need the weighted pan to compress the potatoes together. You will be flipping the galette over before serving; so, what you are thinking is the ‘top layer’ will actually be on the bottom when you serve it. Does that make sense? Let me know if you have any other questions! I’m always here to help!

      Reply

  3. Potato Galette Recipe (15)Gayle says

    Can you make these in a springform pan or other round ovenproof pan? I don’t own a cast iron pan but really want to try this delicious recipe!
    Thanks !

    Reply

    • Potato Galette Recipe (16)Cheyanne Bany says

      Hi Gayle,
      You can use a heavy bottomed 10” nonstick skillet with better results. You could use a springform pan, however you won’t get the same golden color as you would using a cast iron skillet. The potatoes need to be cooked in the pan on the stovetop quickly before being transferred to the oven. I hope that helps!! Cheers!

      Reply

  4. Potato Galette Recipe (17)Traci | Vanilla And Bean says

    This was way back Chey… but I just saw this post today on FBC sharing… and let me say I had to stop by and tell you how amazing this recipe is and you are! Keep at it Sunshine! We need more of NSN!

    Reply

  5. Potato Galette Recipe (18)Jan says

    Cheyanne, can I make this a day ahead and heat jsut before serving?

    Reply

    • Potato Galette Recipe (19)Cheyanne Bany says

      Hi Jan,
      While I have never made this a day ahead, I don’t see why you can’t make it in advance. I would follow the recipe and bake as instructed, then let the galette cool completely. Cover it loosely with foil and then refrigerate. To serve, reheat it in a 350 degree F oven until warmed throughout. Let me know if you have any other questions!! Cheers and thank you so much for stopping by!!

      Reply

  6. Potato Galette Recipe (20)Laura says

    Potato Galette Recipe (21)
    Hey! I just made these potatoes and your description doesn’t don’t do them justice. They are Amazing. A perfect combination of slightly crispy and very creamy. I will be making this again. Thank you for the recipe.

    Reply

    • Potato Galette Recipe (22)Cheyanne Bany says

      Laura, Thank you so much!! I am TOTALLY okay with being wrong in the description department on this one! I am beyond thrilled you loved these potatoes as much as I do 🙂 …. totally cheesy smiling ear to ear over here! Thanks for stopping by and letting me know that these turned out so well for you, music to my ears (and you definately just made my day!) Cheers!

      Reply

  7. Potato Galette Recipe (23)Cheryl says

    Potato Galette Recipe (24)
    So delicious! OMG! I am pretty sure these potatoes were the star of the meal! Thank you Cheyanne for sharing this recipe! It is definitely going into my recipe favorites!

    Reply

    • Potato Galette Recipe (25)Cheyanne Bany says

      Yayyyyy!!!! I am SOOO beyond words happy you made this and loved it as much as Boy and I did!! Doing a little happy dance over here in NSN land! Terrific! Thank you for making NSN part of your holiday table… I am honored! xoxo

      Reply

  8. Potato Galette Recipe (26)Amanda says

    Stopping by from Twitter and holy potatoes Batman!! I. Simply. Must. Try. This! We love potatoes, and cheese, and rosemary, and I’m infatuated with my cast iron skillets…. sooooo yeah, definitely have to try this one! 😀

    Reply

    • Potato Galette Recipe (27)Cheyanne Bany says

      Amanda, Thanks for coming by the blog. Love your commentary, you have me cracking up. You and I seem to love the same things. So happy to have a new foodie friend! 🙂

      Reply

  9. Potato Galette Recipe (28)Heather Mason says

    yummy! I have never made a potato dish like this! Pinned for later!

    Reply

    • Potato Galette Recipe (29)Cheyanne Bany says

      Heather, Thank you for stopping by and for pinning the potatoes! They are really delicious. Hope you enjoy them1 🙂

      Reply

  10. Potato Galette Recipe (30)Katie @ The Perfect Brownie says

    Hi Cheyanne! Saw you on Twitter and thought I’d stop by. These potatoes look delicious! I especially like that they are crispy on the outside. Texture makes all the difference in food.

    Reply

    • Potato Galette Recipe (31)Cheyanne Bany says

      Hi Katie! Thank you for stopping by my blog! I agree, crispy outside really does make all the difference in the world! Love your blog, I want one (or a dozen) of everything! 🙂 Cheers!

      Reply

  11. Potato Galette Recipe (32)Adam says

    Looks good, can’t wait to try it!

    Reply

    • Potato Galette Recipe (33)Cheyanne Bany says

      Adam (#FoodieFriend), Sooo good! The best part is flipping it upside down and out of the skillet. The anticipation of “hope it comes out okay”, is worth that moment of seeing its gorgeous, cheesy, decadence that lies before your eyes.

      Reply

  12. Potato Galette Recipe (34)mary says

    Thinking of making these for Christmas. Can this recipe be cooked night before and just reheated??

    Reply

    • Potato Galette Recipe (35)Cheyanne Bany says

      Mary (da mama!) Yes it can, I included instructions at the bottom of the recipe in the notes for reheating! xoxo

      Reply

  13. Potato Galette Recipe (36)Brie says

    Looks yummy!!!

    Reply

    • Potato Galette Recipe (37)Cheyanne Bany says

      Brie, They were amazing!

      Reply

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

About me

Potato Galette Recipe (38)Welcome to No Spoon Necessary! My name is Cheyanne - I'm the recipe developer and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts and years of experience in professional kitchens. I have a passion for fresh, seasonal ingredients and believe anyone can create restaurant quality food at home - given the right recipe! Thank you for stopping by - I hope you stay awhile!

Never miss a recipe!

Get delicious free recipes sent straight to your inbox!

Search For Recipes:

Connect

  • RSS

Healthy Recipes!

Banana Breakfast Cookies: Healthy Grab-and-Go Goodness

Salmon with Chipotle Honey Sauce

How to Make Riced Broccoli 4 Simple Ways

Chicken Curry Salad Recipe: A Flavorful Twist on the Classic!

More healthy recipes!

Delicious Pasta Recipes!

Chicken Pasta with Tomatoes: One Pot Creamy Heaven!

Seared Scallops with Champagne Risotto

Chicken Tortellini Soup Recipe with Spinach

Italian Sausage Baked Ziti: The Ultimate Comfort Food

Potato Galette Recipe (2024)

FAQs

How many things can you make out of a potato? ›

How many ways do you know to cook a potato? Mashed, fried, roasted, boiled - that's four, but what about another 59 ways? Sounds impossible, but the guys at Bon Appétit have taken on the enormous task of cooking potatoes in every way imaginable, and put it all together into a single 33-minute video.

What is the history of potato galette? ›

The galette has its origin in the Brittany region of France dating back to Norman times – when it was known as a gale – and the term simply refers to a flat crusty cake.

How many ways can you do potatoes? ›

From classic roasties, baked potatoes and dauphinoise to chips, crisps and mash, there are no limits to the versatility of the humble spud. Read on for ten recipes that celebrate potatoes in their finest form...

How many potatoes do you need for 2 people? ›

How Many Pounds of Potatoes Per Person You'll Need
Number of peoplePounds of potatoes
21 lb.
42 lb.
63 lb.
84 lb.
2 more rows
Jan 5, 2024

What are 3 of the most famous potato dishes? ›

French fries are the most popular potato food items in the U.S., according to DoorDash.
  • Hash browns.
  • Waffle fries.
  • Mashed potatoes.
  • Potato salad.
  • Tater tots.
  • Baked potato.
  • Potato skins.
  • Home fries.
Aug 19, 2019

What is the healthiest way to cook potatoes? ›

The Bottom Line. So, experts agree that steaming and air frying your potatoes is the best way to cook them for healthy weight loss. They also recommend cooking with minimal oil with unsaturated fats like avocado oil and choosing toppings and herbs that are low-calorie and anti-inflammatory.

How long should you cook potatoes for? ›

In general small or cubed potatoes will take about 10 to 15 minutes to boil, while larger, whole potatoes will take between 20 to 25 minutes. To check potatoes for doneness, insert a knife into one. If it slides in without much effort, you're good to go!

What is hidden in the galette? ›

You may well ask. The trick here is that hidden somewhere within the galette is the féve - the literal translation being a bean - for some lucky recipient to find. If they find it in their slice, they can claim the golden crown which is always provided along with a galette des rois, as in the photograph above.

Why do French people eat galette? ›

Well, the tradition of Galette des Rois began some 700 to 800 years ago in France, in the 14th century. The tradition is to have this cake on the 12th day of Christmas, i.e., January 6th. However, it is enjoyed throughout January with friends and family. Galette des Rois is eaten to celebrate the Biblical Epiphany.

What is another name for a galette? ›

Crostata is an Italian term, and galette is French; however, by definition, you can use these terms interchangeably. They're referring to the same, easy and distinctly elegant dessert. By whichever name, this free-form pastry is always a great choice when you find yourself with a bounty of peak season produce.

How many potatoes do I need for 4 people? ›

The ultimate potato weight table for feeding a crowd
Number of peopleTotal potato weightNumber of medium-size potatoes needed
10.5 lb.1
42 lbs.4
63 lbs.6
105 lbs.10
Jul 14, 2021

How many potatoes is enough for one person? ›

I figure one medium sized russet potato per person. If I'm cooking for 8 or more I'll add an extra one.

How many potatoes do I need for 8 people? ›

Plan on 1/3 to 1/2 pound potatoes per person for your feast.

How much does 1 potato have? ›

One small potato has: 135 calories. 3 grams protein. 0 grams fat.

How many potatoes can you grow out of one potato? ›

How Many Potatoes Form Per Plant? You can expect at least five to six new potatoes for each potato you plant. If only every plant multiplied this way! There's something so magical about pulling up a potato plant and seeing so many new potatoes attached to the small one you planted months ago.

How many fries can one potato make? ›

Bonus: You can cut about 25 fries from 1 potato. How many potatoes do you need to make 100 fries? The sky's the limit: If 8 potatoes make 200 fries, and 12 potatoes make 300 fries, and 20 potatoes make 500 fries…

What products are made from potatoes? ›

Fresh potatoes are baked, boiled, or fried and used in a staggering range of recipes: mashed potatoes, potato pancakes, potato dumplings, twice-baked potatoes, potato soup, potato salad and potatoes au gratin, to name a few.

Top Articles
6 Types of Messages for Mobile Marketing
Honey Spice Bread Recipe
The Tragic Story of the Porsche Girl: A Head Photo that Shook the World - This Week in Libraries
Surry County Sheriff Reports 2022
Basketball Reference Golden State Warriors
Magasin électroménager, high-tech, cuisine sur mesure, réparation
American Spoon Coupon Code
General Hospital Spoilers Next 2 Week September 30 – October 11, 2024 | GH Spoilers Next 2 Week - Daily News
Knox County Jail Inmates, Arrests and Mugshots
China-Restaurant Golden Wok Passau
Gas price slide resumes in Daytona. Could it fall below $3?
Pulse Point Oxnard
The Best Hibachi Grills
Dike Complexes in the Eastern Part of the Kaakhem Magmatic Area (Eastern Tuva): Composition, Age, Geological Position
Nick Pulos Height, Age, Net Worth, Girlfriend, Stunt Actor
Destiny 2 Season of the Wish Eververse Calendar: All Bright Dust items - Charlie INTEL
14 Day Weather Forecast for 26616TÛÝ]__LŒ_]YY[œÙ™\œžHώ_^__UÙX]__\ˆ_›Ü™XØ\Ý__[™›Ëˆ___H_M___^H_›Ü™XØ\Ý_È_\™ - Netweather.tv
Dollars américains : Connaître les billets et pièces valableswiki USA
Wetlands Cusick Menu
Ontpress Fresh Updates
Roblox - Mystery pack Serie 10 (4Stuks) | bol
WHITE 2-105 TRACTOR - Looks Brand New, Low Hours, Ice Cold A/C - farm & garden - by dealer - sale - craigslist
Walgreens On 37Th And Woodlawn
Loans in Longview, TX - Installment & Personal Lending
Jeep Forum Cj
Frank Menetrez Political
Test: Der beste Eyeshadow Primer
Pros And Cons Of Buying Tires At Costco (Vs) | TireGrades
How to Obtain Thralls - Conan Exiles | Gamer Guides: Your...
Poinsett County Roster
Allintext Username Filetype Log Facebook
SHAMSUL ABRAR - Nothing New under the Sun Lyrics
Usps Passport Appt
How to Find My Phone by Number? 3 Easy Steps!
Annual pay scales 2020/21 [Archived]
About My Father Showtimes Near Amc Methuen 20
30/132 Simplified
Williams Funeral Home Warrensburg Mo
Spn 1816 Fmi 9
Craigslist Pets Athens Ohio
Aid Office On 59Th Ashland
Opalthira's MML Guide
Title & Lien Release | Chase Auto
Wanted Old Motorcycles 📞 www.wantedoldmotorcycles.com - wanted - by dealer - sale - craigslist
Craigslist Antelope Valley General For Sale
F95 Lost At Birth
I Ain't Worried by OneRepublic Lyrics Meaning - Embracing the Now in a World of Chaos - Song Meanings and Facts
Lowe's Garden Fence Roll
Ymca Hourly Pay
The Ice Age Adventures Of Buck Wild Voice Cast: Where You've Seen And Heard The Actors Before
Miss vs Mrs vs Ms | Difference & Pronunciation
Latest Posts
Article information

Author: Pres. Carey Rath

Last Updated:

Views: 6506

Rating: 4 / 5 (61 voted)

Reviews: 92% of readers found this page helpful

Author information

Name: Pres. Carey Rath

Birthday: 1997-03-06

Address: 14955 Ledner Trail, East Rodrickfort, NE 85127-8369

Phone: +18682428114917

Job: National Technology Representative

Hobby: Sand art, Drama, Web surfing, Cycling, Brazilian jiu-jitsu, Leather crafting, Creative writing

Introduction: My name is Pres. Carey Rath, I am a faithful, funny, vast, joyous, lively, brave, glamorous person who loves writing and wants to share my knowledge and understanding with you.