Potato Galette

Potato Galette
Staff Writer
The essential cold summer soup from Spain, gazpacho is made with fresh tomatoes, peppers, and country bread soaked in olive oil.

Photo Sasabune Omakase Modified: Flickr/erin/CC 4.0

 Gazpacho is a Spanish classic, best made when juicy tomatoes are in season.

This classic and simple potato dish is hearty and comforting. Serve as a side dish or cut into squares for an appetizer. 

8
Servings
33
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 russet potatoes
  • 4 Tablespoons unsalted butter, melted
  • Salt and pepper, to taste

Directions

Pre-heat the oven to 425 degrees and coat a 10-inch pie pan with nonstick cooking spray.

Using a mandoline, slice the potatoes into very thin slices. Hold the potatoes in cold water until ready to use. Place the potato slices in a spiral pattern in 2 layers in the pie pan. Season with salt and pepper and brush with melted butter, then repeat the process, 2 layers at a time with the remaining potatoes.

Bake for 20 to 30 minutes, until brown. When cooked, the potatoes will shrink away from the sides of the dish slightly and be fork-tender in the middle. Allow to cool slightly and cut into wedges for serving.

Nutritional Facts

Total Fat
1g
1%
Carbohydrate, by difference
5g
4%
Protein
1g
2%
Calcium, Ca
9mg
1%
Folate, total
9µg
2%
Magnesium, Mg
2mg
1%
Phosphorus, P
8mg
1%
Sodium, Na
57mg
4%

Potato Shopping Tip

Only buy potatoes that are firm, intact, and without any sprouts or green parts.

Potato Cooking Tip

Potatoes oxidize quickly; have a bowl full of cold water to put your potatoes after cutting them in order stop them from oxidizing.