Potato Galette with Shallot Oil

Potatoes, olive oil and salt. That’s it. This galette is the ultimate transformation of everyday pantry staples into culinary genius. Thanks NYT. If you have shallot oil on hand from my previous post, all the better. Replace the olive oil with shallot oil, or garlic oil for that matter. You can dress this up by topping it with fresh herbs. Parsley and tarragon would be divine. Or top with chopped shallot confit or caramelized onions. Naked or dressed up, it’s all good.

[lt_recipe name=”Potato Galette” summary=”Adapted from NYT” print=”yes” ingredients=”2 pounds (about 3 medium) potatoes, peeled and sliced very thinly. I used a mandoline.;1 tablespoon shallot oil (link to previous post above) or olive oil; Freshly ground black pepper; Salt;” ]Pat potatoes dry if very starchy or moist. In a sauté pan large enough to fit potato slices in just two layers, spread 1 tablespoon oil and sprinkle with salt and pepper to taste. ;;Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.;;Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.;;Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking.;Slide galette, raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes. ;To serve, slide galette onto a serving platter, season to taste with salt, and garnish as desired.[/lt_recipe]