Intro: Purple Potato Galette
There are few things in the world more delicious and versatile than potatoes. They can be baked, mashed, or fried, but are extra delicious when they're layered together into a galette, providing both soft and crunchy bites. Though this recipe can be made with traditional white potatoes, using purple potatoes makes it even prettier. This makes an awesome side dish for a steak, but it's also great at breakfast time with a fried egg or two.
You'll Need. . .
You'll Need. . .
- 3 - 4 purple potatoes (they tend to be small, but the number you'll need will depend on the size of your pan)
- 1 medium/large white potato
- 1 large shallot (a small onion will also work)
- 2 tablespoons butter, melted
- 2 tablespoons vegetable oil
- Salt and pepper
- Any additional herbs you like
- Medium/large cast iron skillet
- A second skillet that fits inside the first, or some other type of weight
- Sharp knife or mandoline
- Pastry brush
- Small bowl
- Wash your potatoes well and dry them off
- Heat oven to 425 degrees Fahrenheit
- Combine melted butter and oil and brush the bottom of your skillet
- Slice your potatoes as thinly as possible (1/8 inch is a good thickness to shoot for)
- Layer the potatoes in rings in the skillet until you have covered the bottom
- Brush with the oil/butter mixture, season with salt and pepper
- Thinly slice shallots and add them on top of the potato layer
- Add a second later of potatoes, brush with oil/butter and add salt and pepper
- Place your weight on top of the potatoes and slide the whole pan into the oven
- Bake for 25 minutes, then remove the weight
- Bake for an additional 25 minutes, or until the potatoes are browned and cooked through
- Allow to cool slightly, slice into wedges, and enjoy!