Grate the potatoes on a large cheese grater and season with salt and pepper.
Heat alittle olive oil in a non-stick frying pan. For each galette, place a large spoonful of grated potato in the pan and flatten out with a spatula so that a lacey effect is created. Fry until crisp on one side, then turn over and fry the other side. Dry the galettes on absorbent kitchen paper. Keep warm.