Potato galette

Recipe from: 2/1/1992 12:00:00 AM
Ingredients 8
Servings 1


Serving Change
  • 1
  • 30
    parsley, finely chopped
  • 30
    snipped chives
  • 2
    cloves garlic, crushed
  • salt and black pepper
  • 1
    small green chilli, finely shredded
  • 1
    small onion, finely chopped
  • 200
    clarified butter


Peel potatoes and place in a bowl of cold water. Drain and dry well with a tea towel. Slice potatoes very thinly, then cut into thin strips. Drain in a salad spinner and dry well. Mix potatoes with parsley, chilli, chives, onion and seasoning. Work quickly as potatoes soon discolour. Choose a pan with a 25 cm diameter base, and in it heat half the clarified butter. Slip in half the potato mixture, press down firmly with a spatula or a tight-fitting lid. Maintain pressure and cook over medium heat for 5 minutes. Remove pressure, cook for another 15 to 20 minutes until golden brown at bottom. Place a large, heatproof plate over the frying pan and turn both over so the cake falls on to the plate. Slide cake back into pan and cook for another 10 minutes. Repeat the process for rest of the potatoes. Cut into wedges and serve with rare roast beef.

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