By Sue Serves 8
This is a great side dish and can be made ahead and served cold.
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- 4 Tablespoons extra-virgin olive oil
- 1 ½ pound boiling or baking potatoes, scrubbed but not peeled
- 2 tsp fresh chopped rosemary
- salt and pepper to taste
You may also need:
Kitchen Knife, Oven, Plate, Skillet, Spoon
In a small sauce pan add the oil. Saute the rosemary until fragrant.
Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the oil mixture, and cover it with a layer of the potato slices, overlapping them.
Brush the potatoes with some of the remaining oil mixture, and season them with salt and pepper.
Layer the remaining potatoes with the remaining oil mixture and the rosemary in the same manner.
Heat the mixture over moderately high heat until it begins to sizzle. Transfer the skillet to the middle of a preheated (450°F) oven, and bake the galette for 25 minutes or until it is golden and the potatoes are tender.
Invert the gallette on a serving plate and cut into wedges.
Dayton from SLN says:
if only there was like a video or something that showed me HOW! ah! it sounds delicious though!! !
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