Rosemary Potato Galette

Preparation info

    • Difficulty


Appears in

The Potato Year: 300 Classic Recipes

The Potato Year

By Lucy Madden

Published 2015

  • About

The wonderful pungent aroma of rosemary, redolent of the Mediterranean, will fill the kitchen during the cooking of this dish.


  • lb (700 g) potatoes
  • 5 tablespoons unsalted butter
  • Rosemary leaves (about 2 tablespoons)
  • Sea salt and freshly ground black pepper


    Scrub the potatoes and slice very thinly, dropping the slices into a bowl of cold water as you proceed. Melt 2 tablespoons of the butter in a wide frying pan and remove from the heat. Drain and pat dry the potato circles and arrange ⅓ of them in a spiral, starting in the centre and working to the outside of the pan.

    Cut another tablespoon of the butter into little pats and dab over the potatoes. Sprinkle with half the rosemary leaves and season. Repeat twice using ⅓ each time of the remaining potatoes and 1 tablespoon of butter.

    Cook over a gentle heat for about a half hour or until the bottom is crisp and golden brown. Invert the galette onto a flat plate and put it back into the pan. Continue cooking until the other side is golden. Cut into wedges and serve.