Baked Potato Galette Recipe

Potato Galette Recipe No Spoon Necessary

WEBNov 7, 2022 · Remove from oven. Remove potatoes from skillet: Transfer the potatoes to a stove top burner and place over medium heat. …

Rating: 4.7/5(3)
1. Adjust your oven rack to the lowest position and preheat to 425 degrees.
2. Place sliced potatoes in a large bowl and fill with cold water. Use hands to mix potatoes and agitate water to rid potatoes of excess starch. Transfer potatoes to a colander to drain. Spread drained potatoes evenly on a large kitchen towel and pat dry. Set aside and allow to dry completely.*
3. Meanwhile: Whisk 7 of the tablespoons of butter, cornstarch, garlic, salt, pepper and rosemary together in a large sized mixing bowl. Add potatoes and gently toss until evenly coated.
4. Add remaining 1 tablespoon of butter in a large cast iron skillet (you can use a heavy bottomed 10’’ nonstick skillet or a spring form pan*). Swirl butter to evenly coat the bottom of the skillet.

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Easy Baked Keto Potatoes Little Pine Kitchen

WEBNov 2, 2021 · How to Make Keto Potatoes: Toss ingredients together, making sure the halved radishes thoroughly coated in olive oil. Spread …

1. Prep. Preheat oven to 400 F. Toss ingredients together, making sure the halved radishes (3 pounds) are thoroughly coated in olive oil (1/4 cup). Spread radishes onto a rimmed baking sheet, placing the cut side down -- I do this on 2 baking sheets so the radishes aren't overcrowded.
2. Bake. Roast for 25 minutes. Flip radishes, and roast another 20 minutes on the other side. Radishes are done once they've browned to your liking. (I usually add another 10 minutes to this time, this will vary with how crowded the pan is and how brown you'd like them). Serve warm and enjoy!

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Crispy Potato Galette Recipe Southern Living

WEBDec 24, 2023 · Remove the skillet from the heat. Transfer the garlic to a large bowl, leaving enough of the butter mixture to coat the bottom of …

Rating: 5/5(2)
1. Preheat oven to 425°F. Melt butter in a 10-inch cast-iron skillet over medium. Add oil and garlic. Cook, stirring often, until fragrant, 1 minute. Remove from heat. Transfer to a large bowl, reserving 2 tablespoons mixture in skillet. Add potatoes, shallots, salt, and pepper; toss to coat.
2. Starting in center of skillet, arrange potato and shallot slices in a circular pattern, slightly overlapping slices, until bottom of skillet is covered. Repeat process using remaining potato and shallot. Pour any remaining butter mixture in bowl over potato mixture. Press down firmly in skillet. Place skillet over high heat. Cook, undisturbed, until mixture begins to sizzle, 3 to 4 minutes. Remove from heat.
3. Bake in preheated oven until potatoes are tender and browned, about 50 minutes. Cool in skillet 20 minutes. Invert onto a serving platter; cut into wedges.

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