Potato Galette

Galette de pommes de terre

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 1 potato weighing 250–300 g (8¾–10½ oz) or 2 potatoes making up the same weight
  • 120 g ( oz) butter
  • salt

Special Equipment

  • 1 mandoline


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 20 cm (8 inches) across with a cloth or kitchen paper and a handful of salt. Do not then wash the pan, but just wipe it out carefully. Pour two tablespoons of melted butter into the frying-pan, taking care not to include any of the white residue which will have accumulated at the bottom of the pan, and proceed according to whether you have slices or strips of potato.

For slices of potato

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.

For julienne strips of potato

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.