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!