Description
A rustic yet elegant potato galette made with thinly sliced Yukon gold potatoes, butter, garlic, rosemary, and Parmesan, baked until crispy on the outside and tender in the center.
Ingredients
2 pounds Yukon gold potatoes, unpeeled and thinly sliced
1/4 cup butter (4 tablespoons)
2 tablespoons olive oil
4 cloves garlic, minced
1/4 cup freshly grated Parmesan cheese, plus more as desired
1 teaspoon fresh rosemary, finely chopped
1 1/2 teaspoons salt
1/4 teaspoon freshly cracked black pepper
Instructions
- Preheat the oven to 425°F (220°C) and scrub the potatoes clean.
- Slice the potatoes into very thin, even rounds using a knife or mandoline.
- Melt the butter in a 10-inch oven-safe skillet over medium heat and add the olive oil.
- Add the minced garlic and sauté for 30–60 seconds until fragrant, stirring constantly.
- Pour most of the butter, oil, and garlic mixture into a small bowl, leaving about 2 tablespoons in the skillet.
- Arrange the potato slices in overlapping circles in the skillet, starting from the outer edge and working inward.
- Place the skillet over medium-high heat and cook until the bottom layer begins to soften and lightly brown.
- Pour the reserved butter mixture evenly over the potatoes and season with salt and pepper.
- Transfer the skillet to the oven and bake for 35–45 minutes until deeply golden and fork-tender.
- Sprinkle Parmesan over the top and return to the oven briefly until melted.
- Slice into wedges and serve hot.
Notes
Use a mandoline for evenly sliced potatoes.
Rosemary can be swapped for thyme or sage.
Reheat in the oven or skillet to restore crispness.
Skins add texture and flavor, but can be removed if preferred.
Nutrition
- Serving Size: 1 wedge
- Calories: 310
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
