Potato galettes
“Good things come in rough brown - or red, pink or purple - packages.”
- 400g waxy potatoes (desiree, nicola or bintje), peeled
- 1 egg
- 1 egg yolk
- 1/2 cup cream
- 2 tbsp freshly chopped parsley or chives (optional)
- 4-5 tbsp self-raising flour
- salt
- freshly ground black pepper
- 1¿2 cup clarified butter
These versatile cakes are good served warm topped with smoked salmon, or with a grilled goat's cheese topping, or alongside breakfast eggs as a superior hash brown.They can also be made a day before a party and then rewarmed in a moderate oven for 5 minutes.
Method
Boil half the potatoes until tender, then pass through a food mill or potato ricer. Coarsely grate remaining potatoes.
Whisk egg, yolk and cream in a bowl, then add grated potato and mix quickly to prevent potato discolouring.
Mix in cooked potato, parsley or chives (if using) and 4 tbsp of the flour. Season. The mixture should be of "dropping"consistency. If it is too sloppy, add another tbsp of flour.
Heat some of the clarified butter in a non-stick frying pan and spoon in mixture to make 3 or 4 galettes 7-8 cm in diameter. Cook for 3 minutes each side until golden brown. Drain on kitchen paper. Repeat, adding more clarified butter as needed, until all the mixture has been used.
Serve at once or refrigerate for up to 2 days, covered, and reheat gently in the oven or in a nonstick frying pan. There will be no need to add extra butter or oil.
Makes 8.
