**Overview:**
This Crispy Potato Galette recipe is is full of great textures and flavors. Thin, crisp potatoes cooked in butter and topped with fresh herbs make for a fragrant, simple side dish.
**Ingredients:**
* 1 1/2 lb. russet potatoes
* 2 Tablespoons butter
* 3–4 Tablespoons olive oil
* Salt & Pepper
* 3 cloves of fresh garlic
* 3–4 sprigs of fresh rosemary, chopped finely
* Grated Parmesan cheese (optional)
**Directions:**
1. Begin by preheating the oven to 425°F and scrubbing your potatoes well.
2. Slice them into thin rounds. If you’re using a knife, try to get them as close to the same width as possible.
3. Dice or crush the garlic and chop the rosemary into small bits. Melt the butter in the bottom of the 10″ skillet over medium heat and add the olive oil.
4. When the oil is hot, add the garlic and saute it for about 1 minutes, or until fragrant. Don’t let it sit too long, or the garlic might burn.
5. Pour most of the oil, butter and herbs into a small bowl, leaving about 2 Tablespoons of butter in the skillet.
6. Begin layering the potatoes in the bottom of the skillet in whatever pattern you like. I like to fan them out and place them in rings, starting around the outside of the pan and working in towards the center with layers overlapping slightly.
7. Replace the pan of potatoes back on the burner and cook it over medium-high heat until the bottom potatoes are just beginning to soften and brown.
8. Pour the reserved oil, butter, and herb mixture over the tops of the potatoes, covering as many as possible with the oil. If there are any potatoes that look dry, use a brush to spread oil over them. Salt and pepper them generously.
9. Place the potatoes in the hot oven and bake them for 35-45 minutes, or until they are brown and crispy around the edges. If you poke the center of the potatoes with a fork, it should slide through them easily.
10. Remove the potato galette from the oven and sprinkle the top with parmesan if desired. Cut it into wedges and serve hot.
Find the original recipe with more pictures and tips here: [https://goodthingsbaking.com/crispy-potato-galette/](https://goodthingsbaking.com/crispy-potato-galette/)
This looks so much better and easier than the pain fried potatoes I've been making for breakfast-for-dinner nights. I'm sending this one to hubby because I'm SURE he'll remind me to make it!
**Overview:** This Crispy Potato Galette recipe is is full of great textures and flavors. Thin, crisp potatoes cooked in butter and topped with fresh herbs make for a fragrant, simple side dish. **Ingredients:** * 1 1/2 lb. russet potatoes * 2 Tablespoons butter * 3–4 Tablespoons olive oil * Salt & Pepper * 3 cloves of fresh garlic * 3–4 sprigs of fresh rosemary, chopped finely * Grated Parmesan cheese (optional) **Directions:** 1. Begin by preheating the oven to 425°F and scrubbing your potatoes well. 2. Slice them into thin rounds. If you’re using a knife, try to get them as close to the same width as possible. 3. Dice or crush the garlic and chop the rosemary into small bits. Melt the butter in the bottom of the 10″ skillet over medium heat and add the olive oil. 4. When the oil is hot, add the garlic and saute it for about 1 minutes, or until fragrant. Don’t let it sit too long, or the garlic might burn. 5. Pour most of the oil, butter and herbs into a small bowl, leaving about 2 Tablespoons of butter in the skillet. 6. Begin layering the potatoes in the bottom of the skillet in whatever pattern you like. I like to fan them out and place them in rings, starting around the outside of the pan and working in towards the center with layers overlapping slightly. 7. Replace the pan of potatoes back on the burner and cook it over medium-high heat until the bottom potatoes are just beginning to soften and brown. 8. Pour the reserved oil, butter, and herb mixture over the tops of the potatoes, covering as many as possible with the oil. If there are any potatoes that look dry, use a brush to spread oil over them. Salt and pepper them generously. 9. Place the potatoes in the hot oven and bake them for 35-45 minutes, or until they are brown and crispy around the edges. If you poke the center of the potatoes with a fork, it should slide through them easily. 10. Remove the potato galette from the oven and sprinkle the top with parmesan if desired. Cut it into wedges and serve hot. Find the original recipe with more pictures and tips here: [https://goodthingsbaking.com/crispy-potato-galette/](https://goodthingsbaking.com/crispy-potato-galette/)
Heck yes! Shove it in my mouth hole!
looks amazing!
Looks like Pommes Anna to me🤷
>Pommes Anna Never heard of that before, but now that I google it - you're right. It does look similar.
Potatoes cooked in butter. Im in!
Looks so good!
You had me at potato’s and butter
Gorgeous!! Lot of work and time.
Looks tasty as hell
Mmmmm potatoes and butter, I dig it I think I’m gonna make this today
I can use for breakfast with eggs.
Great for a side at dinner too.
Yummmm, that looks delish!!!!!
This looks so much better and easier than the pain fried potatoes I've been making for breakfast-for-dinner nights. I'm sending this one to hubby because I'm SURE he'll remind me to make it!
Sure is pretty!
Patato and cheese, not optional but a priority! Seems yummy
Would love some potato butter right about now!
OMG, the presentation, and it is still in the skillet! Delish!
thanks
Well, dinner tonight is now decided