It's hard not to immediately fall in love with a dish that is crispy, fried potatoes topped with crème fraiche and lox. Virtually impossible, really. But with a fancy name like "Potato Galette" it would be easy to be scared off by this one, because it sounds hard to make. Which is why, after explaining this dish to several people as "a giant latke," I thought it should be included in the title.
The word galette cues visions of beautifully free-form pies in my mind's eye, but according to wiki it's a lot less specific than that. Galettes are various types of flat round or freeform crusty cakes, and this crispy potato cake a perfect fit to that description.
Call it whatever you want. In my book, crispy potatoes = winning, and lox for breakfast (or brinner) = winning, no matter what name you give it.
I admit, the first time I made a potato galette I was nervous it wouldn't flip out of the pan. For one, I was making it for a party -- a potato themed party, thanks for asking - and didn't want to screw it up. But also, I used a cast iron pan while most recipes recommend a non-stick. I don't own any non-stick pans though (probably hard to believe when you see how full our cupboards are), so I made do with what I had.
On that note, no matter the pan you use, please don't hold back on the oil/butter here, even though I know it's tempting. It's what makes the potatoes crispy, and will allow you to flip the galette out the pan in one fell swoop.
Serves: 6-8 | Total Time: 20 minutes
For the Lamb:
- 2 Russet or Yukon Gold potatoes
- 1/4 cup avocado oil or melted butter, divided
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 4 ounces lox
- 1/4 cup creme fraiche, sour cream or plain greek yogurt
- Optional, for serving: minced chives, capers
- Wash potatoes, and peel. Then, shred (I use a food processor (affiliate link!) for this step).
- Heat 3 tablespoons oil or butter in a 10-inch cast iron skillet over medium heat until oil glistens. Tilt the skillet back and forth to cover the entire bottom.
- When the oil is hot, sprinkle have of the shredded potato into the pan. It should sizzle a little bit as it hits — if it does not, the oil is not hot enough yet. Ensure the potato is in an even layer, and sprinkle with half of the salt, pepper, and garlic powder. Using a metal spatula, press the potatoes down. Then, continue with the second half of the shredded potatoes, sprinkling them in an even layer. Top with remaining salt, pepper, and garlic powder. Again, press down with the spatula. Now, drizzle remaining 1 tablespoon melted butter or oil around the edge of the pan to help ensure it flips out easily.
- Cover pan with lid and turn heat down to medium-low. Cook for 10-13 minutes. Potatoes should be cooked through, and browning on the bottom. Now, use the metal spatula to loosen the potato galette from the pan, working your way around the edge and under the galette. Once the galette is loose, get a plate, and flip the galette over onto the plate so that it sites browned-side-up on the plate.
- To serve: slice into wedges, and top with a dollop of crème fraiche, minced chives, a slice of lox, and a few capers. Enjoy!