Potato Gallet from Primal Gourmet

Updated at: Thu, 17 Aug 2023 14:18:56 GMT

Step 1

USE a mandoline to finely slice potatoes into discs approx. 2mm thick.

Step 2

BRUSH the inside of a cold, non-stick skillet with 1 tsp extra virgin olive oil. Place a potato slice in the centr of the pan followed by a ring of potato slices around it (pics on blog). Complete ring by tucking last potato slice underneath first. Repeat this process until you have filled the bottom of the pan. Drizzle the first layer of potatoes with a tsp of extra virgin olive oil and scatter a few thyme leaves on top.

Step 3

ARRANGE second layer of potatoes, drizzle with another tsp of extra virgin olive oil & scatter some more thyme leaves. Repeat until you run out of potatoes.

Step 4

PREHEAT oven to 425F. Place skillet on stove top set to med heat. Cover potatoes with a circular piece of parchment cut to the shape of the pan (a cartouche). Top with small plate or pan and weigh down the potatoes with something heavy.

Step 5

PAN fry the potatoes approx. 10 min undisturbed to develop a golden brown crust on the bottom layer. Remove weight and cartouche and scatter bits of ghee on top layer. Top with cartouche & transfer the pan into the oven. Bake for 35-40 minutes or until potatoes are fork tender.

Step 6

SERVE by place a large serving platter upside down against the top of the pan and carefully flip the pan and the platter together to invert the potatoes. Season the top with flakey sea salt and enjoy!

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Bland

Easy

Makes leftovers