Crispy Potato Galette

"A great accompaniment to a standing rib roast."
photo by a user photo by a user
Ready In:




  • Line large bowl with kitchen towel.
  • Coarsely grate potatoes into towel.
  • Enclose potatoes in towel and squeeze out as much moisture as possible.
  • Heat 1 1/2 teaspoon oil in non-stick skillet over medium heat.
  • Using spatula, press half of potatoes over bottom of skillet in even layer.
  • Sprinkle with coarse salt and pepper.
  • Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes.
  • Press remaining potatoes over filling in even layer.
  • Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes.
  • Place rimless baking sheet over skillet and invert galette onto sheet.
  • Add 1 1/2 tablespoons oil to same skillet.
  • Slide galette, browned side up, into skillet.
  • Cook until crisp and golden on second side, about 10 minutes longer.
  • (Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Reheat on sheet in 350F oven until crisp, about 15 minutes.) Transfer to platter, Cut into 6-8 wedges.
  • Top with green parts of onion.

Questions & Replies

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  1. This is a tasty way to cook potatoes & also ensures that you remove a lot of the starch as well (if eating a lot of starch concerns you!). The galette didn't taste oily at all, I cooked it first & then put it in the oven on 180 degrees Celsius while I prepared the other food (which took about 15 mins). The cheese filling wasn't too rich, I served this with salmon & greens. Thanks Evelyn, this recipe was great.


<style>body { background: url(""); background-repeat: repeat-y; }</style> OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages! I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure. So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call. What did I do wrong? Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths. I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time. That's all for now.
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