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Potato Galette
Preparation info
- Serves
6
- Difficulty
Easy
Appears in
Published 1989
These can be made in small individual sizes or in one large round. It is particularly nice to use as a base for small birds such as quail or partridge. It is fairly crucial to make it at the last minute.
Ingredients
6 45 g 2½ oz
Method
Peel the potatoes, dropping them into a bowl of cold water as you go. Dry them and grate on the coarse grater of a food processor or hand grater. Dry them in kitchen paper but do not put in cold water at this stage because the potatoes must retain their starch so they stick together in the pan. Cover the bottom of a 30 cm (12 inch) non-stick or heavy frying pan with a thin layer of clarified bu