Yield: 1 servings
|5 larges||Idaho potatoes|
|¼ cup||Vegetable oil; +|
|2 tablespoons||Vegetable oil|
|Freshly ground pepper|
1. Peel potatoes. Wash and pat them dry. Cut potatoes, crosswise, into paper-thin slices with a mandoline or vegetable slicer.
2. Preheat oven to 350 degrees. 3. Heat half of the oil in a 12-inch nonstick saut pan over medium heat.
Carefully form 3 separate 4-inch-diameter circles of slightly overlapping potato slices in the hot oil. Place a slice in the center, if necessary, to make a solid discup While bottom layer is browning, continue to layer potatoes in an overlapping circular pattern until the cakes are about ½ inch thick. Fry for 8 to 10 minutes, or until bottoms are golden brown.
Season tops with salt and pepper to taste and carefully turn. Fry for another 6 to 8 minutes, or until potatoes are completely cooked and bottoms are golden. Remove to a baking sheet and place in preheated oven to keep warm. Continue to make galettes, as above, using remaining oil and potatoes.
4. Serve hot as a side dish or as a base for fish, meats, or poultry.
Copyright credit: 1996 by Charlie Palmer and Judith Choate © 1996 Lifetime Entertainment Services. All rights reserved.
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