Serves 2
35 min
Irish Potato Galette
Recipe GLPR660146c8cd617b
A rustic Irish-style galette featuring thinly sliced potatoes layered with butter and pan-fried until golden and crispy on the outside while tender within. This simple, comforting dish celebrates the humble potato with minimal ingredients, perfect as a satisfying main course for two.
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Ingredients
1–2 medium Irish potatoes
1 tablespoon butter
Directions
Scrub and peel the Irish potatoes under cold running water. Pat dry with a clean towel.
Using a sharp knife or mandoline, slice the potatoes into thin rounds, approximately ¼ inch thick. Place slices in a bowl of cold water to prevent oxidation.
Drain the potato slices thoroughly and pat completely dry with paper towels to remove excess moisture.
Heat a 10–12 inch skillet or galette pan over medium-high heat. Add the butter and allow it to melt, coating the bottom of the pan evenly.
Arrange the dried potato slices in the hot buttered pan, overlapping them slightly to form a compact cake. Press down gently with a spatula to help them adhere.
Cook undisturbed for 8–10 minutes until the bottom is golden brown and crispy. You should hear a gentle sizzling sound.
Using a large spatula or by carefully tilting the pan, flip the galette in one quick motion. If it breaks slightly, simply press the pieces together gently.
Cook the second side for another 8–10 minutes until golden brown and the potatoes are fork-tender throughout.
Transfer to a cutting board and slice into wedges. Serve warm immediately.
Season with salt and freshly ground black pepper to taste, if desired.
