Potato Galettes, Ode to a Tuber - Part Twelve!

I give you Potato Galettes! Doesn't Potato Galette sound much more delicious than Potato Pancake? Most potato galette recipes are made with thinly sliced rather than grated potatoes, however, given that this recipe is from the Culinary Institute of America, I would not dare bring that to their attention! Emeril and Wolfgang both have potato galette recipes made with a julienne of thinly sliced potatoes - which are pretty close to being grated, and doesn't julienne sounds so much better than grated?

A galette is a type of thin pancake mostly associated with the regions of Normandy and Brittany. Potato pancakes or latkes, are thin pancakes made of grated potato, flour and egg, flavored with grated onion and seasonings. Put them together, voilà, you have potato galette!

This particular recipe incorporates the traditional ingredients of a typical potato pancake but also includes chives, parsley and garlic which make them extra tasty.

It also gave me the opportunity to use the new attachment for my stand mixer - a shredder-slicer! What quick work it made of the grating! (Photo from the KA website).

Potato Galettes
Recipe Adapted from the Culinary Institute of America
Printable Recipe

2-1/2 pounds russet potatoes, coarsely grated
8 oz coarsely grated onions, coarsely grated
1 tablespoon minced garlic
2 tablespoons chopped parsley
2 tablespoons sliced chives
3 eggs, slightly beaten
1 tablespoon all-purpose flour
Salt and pepper to taste
2-4 tablespoons extra virgin olive oil

Scrub, peel, and coarsely grate the potatoes and onion and squeeze out excess moisture. In a large bowl, combine them with the garlic, parsley, chives, eggs, and flour. Season with salt and pepper to taste.

Heat the oil in a large, heavy skillet ( prefer cast iron for making these) over medium heat. Add about 1/3 cup of the potato mixture to the pan and flatten with a spoon to form a galette about 3 inches in diameter. Cook until golden-brown on both sides and cooked through, approximately 6 minutes per side.

Drain on absorbent paper towels and serve immediately. They can also be made in advance and reheated in a hot skillet just before serving.

Bon Appetit!

Here are the flowers of a potato plant - who would have thought they would be so pretty!

I'm sharing today's recipe at Foodie Friday hosted by Designs by Gollum. Thank you, Michael for hosting! Please pay a visit to see all the delicious recipes you will find there every Friday.