Crispy Parm Potato Galette
Delight your taste buds with this mouthwatering Crispy Parm Potato Galette, inspired by the renowned Chef Anne Burrell. This dish features thinly sliced russet potatoes arranged in concentric circles, creating a visually stunning and deliciously crispy cake, layered with rich Parmigiano cheese and seasoned to perfection. It's the ideal side dish to elevate a steak dinner or any main course. The combination of the crispy exterior and tender interior makes it a versatile option for family gatherings or an impressive dinner party. If you try this recipe, please share your thoughts on how this delightful dish turned out for you!
N/A
Servings
N/A
Calories
4
Ingredients
Ingredients
russet potatoes
3 (scrubbed clean and thinly sliced)
extra virgin olive oil
as needed (for coating and brushing)
Parmigiano cheese
3/4 cup (grated)
kosher salt
to taste (for seasoning)
Instructions
1
Preheat your oven to 425°F (220°C).
2
Using a mandoline, slice each russet potato very thinly (about 1/8 inch). Work swiftly to prevent the potatoes from discoloring; do not soak them in water to preserve their starch.
3
Coat an 8-inch non-stick sauté pan with extra virgin olive oil.
4
Begin placing the potato slices in the pan, starting from the center and working outward in concentric circles. Pay attention to presentation from the start, as the bottom will be the top once flipped.
5
Brush each layer of potatoes lightly with olive oil. For every 2 to 3 layers, generously sprinkle with grated Parmigiano and a pinch of kosher salt. After placing each layer, compact the potatoes by pressing down firmly.
6
Repeat the layering and seasoning process with the remaining potatoes until the pan is filled.
7
Place the sauté pan over medium heat, cooking the potatoes until the oil starts to sizzle and the edges begin to brown, about 6-8 minutes.
8
Transfer the sauté pan to the preheated oven and bake for 20 to 25 minutes, until the potatoes are tender.
9
Remove the pan from the oven and cover it with a tight-fitting lid.
10
Carefully drain any excess oil out of the side of the pan; this step is crucial to avoid burns when flipping.
11
With care, flip the pan over so that the potato galette drops onto the lid, then slide it back into the pan with the browned side facing up.
12
Return the pan to the oven and bake for another 10 to 15 minutes, or until the galette is fork-tender.
13
Once done, cut the galette into wedges and serve hot, paired with your favorite steak or main dish.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Crispy Parm Potato Galette?
It is a visually stunning potato cake made of thinly sliced russet potatoes layered with Parmigiano cheese and seasoned with kosher salt.
Who inspired this recipe?
This recipe is inspired by the renowned Chef Anne Burrell.
What type of potatoes are best for this galette?
Russet potatoes are used in this recipe for their starch content and texture.
How many russet potatoes are needed?
You will need 3 scrubbed clean russet potatoes.
Should I soak the potatoes in water after slicing?
No, do not soak the potatoes in water because you want to preserve their natural starch to help the galette hold together.
How thin should I slice the potatoes?
The potatoes should be sliced very thinly, approximately 1/8 inch thick.
What equipment is recommended for slicing?
A mandoline is recommended to achieve the consistent 1/8 inch thickness required.
What size pan is used for this recipe?
An 8-inch non-stick sauté pan is ideal for this recipe.
How should the potato slices be arranged in the pan?
Start from the center and arrange them in concentric circles working outward.
Why is the presentation of the first layer important?
The bottom layer in the pan will eventually be the top of the dish once it is flipped.
What type of oil is used for the galette?
Extra virgin olive oil is used for coating the pan and brushing between the potato layers.
How often should I add cheese and salt to the layers?
You should generously sprinkle grated Parmigiano and a pinch of salt for every 2 to 3 layers of potatoes.
How much Parmigiano cheese is required?
The recipe calls for 3/4 cup of grated Parmigiano cheese.
Why is it necessary to press down on the potato layers?
Pressing down firmly helps compact the potatoes so the galette maintains its shape.
At what temperature should the oven be preheated?
The oven should be preheated to 425°F (220°C).
How long do the potatoes cook on the stovetop before baking?
Cook on medium heat for about 6-8 minutes until the oil sizzles and edges begin to brown.
How long is the initial baking time in the oven?
The first bake in the oven takes 20 to 25 minutes until the potatoes are tender.
Why must you drain the excess oil before flipping?
Draining the excess oil is a crucial safety step to avoid burns when flipping the pan.
How do you flip the potato galette?
Cover the pan with a tight-fitting lid, flip the galette onto the lid, then slide it back into the pan.
Which side faces up for the second bake?
Slide the galette back into the pan with the browned side facing up.
How long is the second baking period?
The second bake takes another 10 to 15 minutes.
How do I know when the galette is completely finished?
The galette is done when it is fork-tender and the exterior is crispy.
How should the dish be served?
Cut the galette into wedges and serve it hot.
What are the best main dishes to pair with this galette?
It pairs perfectly with steak or any robust main course.
Is this recipe suitable for vegetarians?
Yes, this is a vegetarian-friendly side dish.
What type of salt is recommended?
The recipe specifies using kosher salt to taste.
How many ingredients are in this recipe?
There are 4 main ingredients: russet potatoes, extra virgin olive oil, Parmigiano cheese, and kosher salt.
What is the resulting texture of the potato galette?
It features a crispy exterior and a tender, cheesy interior.
Is this recipe good for dinner parties?
Yes, it is an impressive side dish that is ideal for family gatherings or dinner parties.
What is the preparation required for the potatoes?
The potatoes should be scrubbed clean and thinly sliced with a mandoline.