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Galette de Pommes de Terre Ardèchoise
Potato Cake with Garlic
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
By Anne Willan
Published 1981
Use a well-seasoned omelette pan for frying these potatoes, otherwise they will stick. They are good with any grilled or roast meat.
Ingredients
| potatoes |
Method
Peel the potatoes and put them in a bowl of cold water. Drain and dry well with paper towels. Cut the potatoes first in thin slices, then in very thin strips; if possible, cut them on a mandoline. Mix the potatoes with the garlic, parsley, salt and pepper. Work fast so that the potatoes don’t discolour.
Heat the goose fat in the frying pan and add the potatoes. Press them down firmly wi