Description
Ina Garten’s potato galettes showcase crispy potato layers crowned with delicate smoked salmon. Creamy, herbed cheese and elegant presentation make this French-inspired appetizer a sophisticated starter for special gatherings.
Ingredients
Scale
Potatoes:
- 2 large russet baking potatoes (approx. 565 grams / 1.25 pounds)
Seasonings and Oils:
- 1 teaspoon kosher salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons canola oil
- 4 tablespoons (57 grams / 0.5 stick) unsalted butter, melted
Toppings and Garnish:
- 4 tablespoons crème fraîche
- 115 grams / 0.25 pound thinly sliced smoked salmon, preferably Scottish
- Minced fresh chives, for serving
Instructions
- Meticulously peel russet potatoes and transform them into delicate, ultrathin matchsticks using a mandoline’s finest julienne blade, ensuring uniform precision.
- Distribute potato strips across a pristine kitchen towel, gently rolling to extract surplus moisture without fracturing the delicate strands.
- Transfer dehydrated potato matchsticks into a mixing vessel, generously seasoning with kosher salt and freshly ground black pepper, thoroughly mixing to achieve uniform coating.
- Warm a compact 8-inch (20 centimeters) nonstick skillet with canola oil over medium thermal intensity, strategically positioning half the seasoned potato strips to create a uniform, compressed layer.
- Allow potatoes to sizzle undisturbed for approximately 5 minutes, developing a golden, crisp foundation.
- Elegantly drizzle melted butter along the galette’s perimeter, enabling liquid to infiltrate underneath, continuing cooking for an additional 3 to 5 minutes until achieving a rich, amber complexion.
- Skillfully maneuver a broad spatula to liberate the galette’s edges, then execute a precise flip, incorporating another tablespoon (15 milliliters) butter around the circumference.
- Cook the inverted surface for 4 to 5 minutes, cultivating a crisp, bronzed exterior before transferring to a paper towel-lined surface.
- Replicate the entire cooking sequence with remaining potato strips, crafting a second identical galette.
- Position prepared galettes on a cutting surface, lavishly spreading crème fraîche across each golden canvas.
- Artfully layer thin, translucent slices of smoked salmon atop the creamy foundation.
- Conclude by sprinkling finely chopped chives and a whisper of kosher salt, then partition each galette into six elegant wedges.
- Serve immediately, celebrating the harmonious marriage of crisp potatoes, luxurious salmon, and delicate herbs.
Notes
- Slice potatoes uniformly using a mandoline for consistent cooking and perfect golden-brown texture throughout the galette.
- Pat potato slices completely dry with a clean kitchen towel to ensure maximum crispiness and prevent steaming instead of browning.
- Wait patiently before flipping the galette, allowing the bottom to develop a deep golden crust and crisp edges without breaking apart.
- Choose a thin metal spatula for seamless flipping, which helps maintain the galette’s delicate structure and prevents potential crumbling.
- Serve immediately after cooking to enjoy the optimal crispy texture and rich, buttery flavor at its peak deliciousness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Appetizer, Snacks
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 of 6 servings
- Calories: 203
- Sugar: 0.45g
- Sodium: 124.5mg
- Fat: 17.8g
- Saturated Fat: 7.95g
- Carbohydrates: 6.7g
- Fiber: 0.82g
- Protein: 3.9g
- Cholesterol: 35mg