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Recipe courtesy of Bobby Flay

Herbed Potato Galette

  • Level: Easy
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    252
    Total Fat
    7
    Saturated Fat
    1
    Carbohydrates
    44
    Dietary Fiber
    6
    Sugar
    2
    Protein
    5
    Cholesterol
    0
    Sodium
    593
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Ingredients

4 large Idaho potatoes

1 tablespoon finely chopped rosemary

1 tablespoon finely chopped fresh thyme

1 tablespoon finely chopped flat leaf parsley

Salt and freshly ground pepper

3 tablespoons olive oil

Directions

  1. Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.

Copyright 1999 by Bobby Flay. All Rights Reserved.

Categories:

Easy Side Dish Recipes Side Dish Potato Gluten Free High Fiber Vegan

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2 Reviews
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Kevin B.

This was very tasty considering it had few ingredients. The herbs and salt & pepper go a long way. I used sea salt. I didn't have large Idaho potaotes - I had medium side red potatoes. I wound up doubling the potatoes to 8 since they were medium and didn't look like much. But as it turns out, I should have done about 6 as it was hard to flip in the pan. What I wound up doing towards the end is cut the galette in 4 quarters, and flipped each quarter slice individually. I figure you have to cut in wedges anyway in the end, so this gives you a head start and makes it easier to cook. I would make this again.

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