I absolutely love making this crispy, golden potato galette—it’s a perfect side dish or light meal that’s easy to prepare and so satisfying. The crispy edges and tender interior of the potatoes make it irresistible!
Why You‘ll Love This Recipe
Potatoes are incredibly versatile and can be used to make far more dishes than you might think.
They’re not just for mashed potatoes or fries—potatoes can be transformed into a variety of exciting dishes.
You can make fluffy Potato Dinner Rolls, or even create Potato Button Noodles, a delightful alternative to traditional noodles. The possibilities are endless!
One of my absolute favorites is the Potato Galette.
This dish is not only simple to make but also absolutely satisfying. You don’t need any fancy equipment—just a good pan, and you’re all set to create a crispy, golden masterpiece.
It’s one of those recipes that’s perfect for a quick meal or as a side dish to impress guests. Best of all, it doesn’t take much time or effort, but the results are always so rewarding.
How to Flip a Galette Like a Pro
A trick I always use to flip the galette is something I learned over time to make sure the potato cake doesn’t fall apart.
When it’s time to flip, I first turn off the heat to ensure the galette stays intact while I move it.
I place a plate over the pan, press down gently with my hand to make sure it’s secure, and then quickly invert the pan.
This method helps keep the galette in one piece, and I carefully slide it back into the pan to cook the other side to golden perfection. This technique makes flipping easy and ensures the galette comes out beautifully every time!
Ingredients:
- 2 – 3 potatoes (adjust according to the number of servings)
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chili powder (adjust to taste)
- 1 tbsp chopped parsley
- 2 tbsp starch
- 2 tbsp olive oil
- 4 tbsp grated cheese
- Cheese powder and chopped parsley to taste (for garnish)
- Cooking oil, as needed, for spraying the pan
Instructions:
Potato Preparation: Wash the potatoes, peel them, and slice them thinly. Try to make the slices as evenly thick as possible to ensure consistent heat distribution during frying.
Seasoning and Mixing: Place the sliced potatoes in a bowl, and add 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp chili powder, 1 tbsp chopped parsley, 2 tbsp starch, 2 tbsp olive oil, and 4 tbsp grated cheese. Use your hands to thoroughly mix all the ingredients together, ensuring each potato slice is evenly coated with the seasoning and starch. This helps the potato cakes hold their shape and maintain texture while frying.
Frying the Potato Cakes:
- Preheat the Pan with Oil: Use a non-stick pan and spray with a suitable amount of olive oil. Do not turn on the heat yet; distribute the oil evenly across the bottom of the pan.
- Arrange the Potato Slices: Start layering the potato slices around the edge of the pan, pressing each slice tightly against the next. Continue layering the slices towards the center, forming a circular shape. Adjust the size and thickness of the potato cake based on the pan’s size and personal preference.
- Fry on Low Heat: Once the potatoes are arranged, turn the heat to medium-low. Keep an eye on the color and condition of the bottom of the potato cake. When the bottom firms up and turns golden, the first side is done. This process will take about 3 – 5 minutes, depending on the heat level and thickness of the potato cake.
- Flip and Fry the Other Side: Use a plate to flip the potato cake. Place the plate over the pan, press down with your hand, and quickly invert the pan, placing the potato cake onto the plate. Then slide the cake back into the pan to fry the other side. Fry until both sides are golden and crispy, which will take another 3 – 5 minutes.
Enhance the Flavor and Serve: Once the galette is cooked to a crispy golden perfection on both sides, remove from heat and garnish with cheese powder and chopped parsley.
Notes:
- Control the heat while frying, and keep it on medium-low to avoid burning the outer layer while the inside remains uncooked.
Frequently Asked Questions
Can I use a different type of oil?
Yes! You can substitute the olive oil with other oils, such as vegetable oil or butter, depending on your preference.
How can I make the galette even crispier?
For extra crispiness, you can press the potatoes down more firmly when arranging them in the pan and cook on a slightly lower heat for a longer period of time.
Can I add other seasonings?
Absolutely! Feel free to experiment with different herbs or spices such as garlic powder, thyme, or rosemary to make the galette suit your taste.
Crispy Potato Galette: A Simple and Satisfying Dish
Ingredients
- 2 - 3 potatoes adjust according to the number of servings
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 tbsp chili powder adjust to taste
- 1 tbsp chopped parsley
- 2 tbsp starch
- 2 tbsp olive oil
- 4 tbsp grated cheese
- Cheese powder and chopped parsley to taste for garnish
- Cooking oil as needed, for spraying the pan
Instructions
- Potato Preparation: Wash the potatoes, peel them, and slice them thinly. Try to make the slices as evenly thick as possible to ensure consistent heat distribution during frying.
- Seasoning and Mixing: Place the sliced potatoes in a bowl, and add 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp chili powder, 1 tbsp chopped parsley, 2 tbsp starch, 2 tbsp olive oil, and 4 tbsp grated cheese. Use your hands to thoroughly mix all the ingredients together, ensuring each potato slice is evenly coated with the seasoning and starch. This helps the potato cakes hold their shape and maintain texture while frying.
Frying the Potato Cakes:
- Preheat the Pan with Oil: Use a non-stick pan and spray with a suitable amount of olive oil. Do not turn on the heat yet; distribute the oil evenly across the bottom of the pan.
- Arrange the Potato Slices: Start layering the potato slices around the edge of the pan, pressing each slice tightly against the next. Continue layering the slices towards the center, forming a circular shape. Adjust the size and thickness of the potato cake based on the pan's size and personal preference.
- Fry on Low Heat: Once the potatoes are arranged, turn the heat to medium-low. Keep an eye on the color and condition of the bottom of the potato cake. When the bottom firms up and turns golden, the first side is done. This process will take about 3 - 5 minutes, depending on the heat level and thickness of the potato cake.
- Flip and Fry the Other Side: Use a plate to flip the potato cake. Place the plate over the pan, press down with your hand, and quickly invert the pan, placing the potato cake onto the plate. Then slide the cake back into the pan to fry the other side. Fry until both sides are golden and crispy, which will take another 3 - 5 minutes.
- Enhance the Flavor and Serve: Once the galette is cooked to a crispy golden perfection on both sides, remove from heat and garnish with cheese powder and chopped parsley.