Julee Rosso, Sheila Lukins

Rosemary Potato Galette

Preparation info

  • 6 to 8

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Be sure to present this beautiful potato tart whole, and slice it into wedges at the table. Everyone will be dazzled.

Ingredients

  • 4 Idaho potatoes (8 ounces each)
  • 8 tablespoons (1 stick)

Method

  1. Peel the potatoes and slice them very thin, dropping the slices into a bowl of cold water as you proceed. When they are all sliced, drain and pat dry.
  2. Melt 2 tablespoons of the butter in a 10