Peel the potato and slice it very finely (or alternatively cut it into fine julienne strips). Spread the slices on a tea-towel to dry and season with salt. Melt the butter in a small saucepan and keep hot. Scour the inside of a frying-pan
Arrange the slices in the pan, overlapping slightly like the scales of a fish and sprinkle with 2 more tablespoons of melted butter. Arrange a second layer of slices and finish with the remaining melted butter – still avoiding the white residue. Put the pan over a moderate heat and shake it with a circular movement to prevent the potatoes sticking. Press the potatoes down firmly with the back of a slotted spoon.
Squeeze the julienne strips in your hands to expel excess moisture and spread them in the frying-pan. Pour the rest of the melted butter evenly over them.
Cook the potatoes for 10 minutes over a moderate heat and then turn the galette over with a spatula or palette knife. Cook for a further 10 minutes.
Before serving, drain off the butter by tilting the pan, meanwhile keeping the galette in position with a spatula. Then slide it on to a hot plate and serve immediately.
© 1979 All rights reserved. Published by Macmillan.