While I have never had this dish in a New Orleans restaurant, or seen it on a menu, it has always felt as if it belonged in some of the old line restaurants like Galatoire’s or Antoine’s, along with Potatoes Souffle and Brabant Potatoes. Come to think of it, it’s kind of like Brabant Potatoes with an added step of decadence.
I first saw this preparation in an episode of Phil Rosenthal’s show, I’ll have what Phil’s having, when he was trying to find the best Roast Chicken in Paris. This particular stop was at the restaurant Chez L’ami Louis, an old and legendary restaurant in the city. I was enthralled and decided to make my own version from the short little video clip, as I’m not exactly right around the corner from Paris. I was in love from the first bite, as I’m sure you will be. This is my favorite Potato dish. The secret is the duck fat and to make sure not to rush the browning. This dish is a lovely side to a decadent meal or a simple Roast Chicken, the holidays definitely come to mind. Here is the recipe:
Galette de Pommes de Terre Recipe
2 lbs Yukon Gold Potatoes
5 Tbsp Duck Fat
5 Tbsp unsalted butter
Kosher Salt
Freshly ground black pepper
Fresh Italian parsley, chopped
6 cloves garlic, finely chopped
Heat the oven to 400 degrees F.
Cut the potatoes into 1/2 inch thick slices.
Heat a large cast iron pan until hot, add half of the duck fat, turn the heat to medium and brown the potatoes in the fat until nice and golden brown and tender, then transfer to a bowl and season liberally with kosher salt, add black pepper, reserve the fat.
In a smaller cast iron pan with straight sides, add the reserved fat and coat the pan well, including the sides. Heat the pan and add the remaining duck fat and the butter to the pan, begin smashing the potatoes into the pan with a metal spatula, until it resembles a cake and the edges start to brown, about 15 minutes. Transfer the skillet to the preheated oven and bake until the potato cake is golden brown, 20-30 minutes, make sure the bottom of the galette is nicely golden brown.
Place a serving plate over the skillet then invert. Remove the skillet and garnish the galette with generous amounts of parsley, then garlic.
Serve immediately and make sure to get garlic and parsley with each scoop when serving.
Serves 4.
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