Potato Galette, commonly referred to as Pommes Anna, is a stunning side dish that will impress just about anyone that lays eyes on it. With just a few ingredients, it’s also very easy!
If you’re a potato lover like me, you’ll fall head over heels for this Potato Gallete. It’s crispy and beautifully golden brown on the outside, and soft and flaky in the middle. It has layers upon layers of perfectly-cooked potatoes flavoured with fresh thyme and lots of extra-virgin olive oil.
How to Cook a Potato Galette
The trick to a perfectly cooked potato galette is to start on the stovetop and finish in the oven. This way, you develop a deep and delicious crust. If you were to just pop it into an oven, the interior would finish cooking before the potatoes have had a chance to get crispy.
What to Cook It In?
An oven-safe non-stick skillet is what I use for this recipe. Just be sure to use one that has a metal handle, not a plastic one.
I am particularly fond of the Ballarini pans with the Granitium coating. Most are PFOA- and heavy metal-free. There are several different models, the Torino is one that has a metal handle. They are also far more durable than any non-stick pan I’ve ever cooked with (not including cast-iron).
A well-seasoned cast-iron skillet or enamelled cast-iron skillet will also work. However, it will be heavier and, therefore, a bit harder to handle when it comes time to flipping the potato galette before serving.
Use a Mandoline
Besides having a great oven-safe, non-stick skillet, the other tool you’ll want to consider when making this potato galette is a mandoline. I swear by the Benriner model shown here. It’s made in Japan, high-quality and the gold standard according to many professional chefs. I use this to slice cucumbers, radish, zucchini, eggplant, carrots, cabbage, etc. It also happens to be a great tool for anyone making my Ratatouille recipe.
PLEASE BE CAREFUL!!! Mandolines are notoriously sharp and can slice off a finger with very little resistance. I have heard too many horror stories from too many people at this point. So, I urge you, practice extreme caution and wear protective gloves.
How to Make a Potato Galette: a Step by Step
Potato Galette – Whole30
- 3-4 large potatoes Russet, Yukon Gold or Red varieties
- 1 tablespoon fresh thyme leaves
- extra virgin olive oil
- 2 tablespoons ghee or butter cut into small pieces
- flaky sea salt – such as Maldon to taste
- Preheat oven to 425F.
- Scrub potatoes clean and dry thoroughly with kitchen towel. Use a mandoline to thinly slice into discs approximately 1/8-inch thick.
- Brush the inside of a cold, non-stick skillet with a teaspoon of extra virgin olive oil. Place a potato slice in the centre of the pan followed by a ring of potato slices around it (see above image for visual guide). Complete the ring by tucking the last slice underneath the first. Repeat this process until you have filled the bottom of the pan. Drizzle the first layer of potatoes with a teaspoon of extra virgin olive oil and scatter a few thyme leaves overtop.
- Arrange a second layer of potatoes and drizzle with another teaspoon of extra virgin olive oil and scattering of thyme leaves. **Note: only the first layer should be as close to a perfect spirals as possible. The remaining layers should just be flat and even. Repeat the process until you run out of potatoes or fill the pan.
- Place the skillet on a stovetop and turn the heat to medium. Cover the potatoes with a cartouche (a circular piece of parchment paper cut to the shape of the pan). Top with a small plate or pan and weigh down the potatoes with something heavy, such as a granite mortar or utensil-filled crock.
- cook the potatoes for approximately 10 minutes, undisturbed, or until they develop a golden brown crust on the bottom layer. Remove the weight and cartouche and scatter bits of ghee or butter overtop. Place the cartouche back over the potatoes to prevent burning the top layer and transfer the pan into the oven. Bake for 35-40 minutes or until potatoes are fork tender.
- To serve: place a large serving platter upside down against the top of the pan and carefully flip the pan and the platter together to invert the potatoes. Season the top with flakey sea salt and serve.