Written by James on 12 April 10
Potato galette is usually a more elegant dish, at least in terms of presentation. You can spend a lot of time arranging potato galette into perfect layers that overlap in a symmetric fashion. Such a fastidiously constructed galette is truly a thing of beauty. Unfortunately, I didn’t have the energy for such an enterprise, as you can tell by my less-than-elegant potato pancake.
To save time, I used my food processor instead of a mandoline. The food processor sliced up the potatoes at an amazing speed, and then I poured the paper thin slices into the pan in a single go. If you’re more artistically inclined, you can take the slices and arrange more carefully. Regardless of presentation, though, this recipe still retains all the flavor and perhaps 75% of the beauty of the more traditional galette. And, if I was having guests over, I’d probably pay more attention to the presentation. I was very hungry, and couldn’t wait to eat!
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Posted in : American,French,Pan Fry