Potato Galettes
Crispy, buttery potato galettes that make the perfect side for brunch, pairing wonderfully with a frittata.
Ingredients
Main Ingredients
- 4 medium Yukon Gold potatoes, thinly sliced They give a buttery flavor.
- 2 tablespoons Bacon drippings or butter for frying Bacon fat adds big flavor.
- to taste Salt For seasoning.
- to taste Pepper For seasoning.
- 1 tablespoon Fresh thyme or chives Optional but adds a lovely flavor.
- to taste Parmesan cheese A light sprinkle for nutty edges.
Instructions
Preparation
- Cook bacon until crisp, then set aside. Save the drippings.
- Warm a slick of drippings in a nonstick or cast iron skillet.
- Shingle potato slices into tight overlapping layers. Season lightly with salt and pepper.
Cooking
- Cook on medium-low until the bottom turns golden and the edges curl.
- Press the top with a spatula to help it hold together. Sprinkle parmesan if using.
- Flip gently to crisp the other side. If flipping feels risky, slide it onto a plate, then invert back into the pan.
- Finish with herbs and a pinch of salt. Serve hot beside your frittata.
Notes
For best results, slice potatoes in advance and keep them in cold water. Dry well before cooking to prevent steaming. Serve with a simple green salad or sliced tomatoes.
Nutrition
Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 3gSodium: 250mgFiber: 3gSugar: 1g
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