At a Glance
- Potato Type: Russet
- Prep Method: Pan Fried
- Cuisine: American
- Yield: 4
- Ready Time:
Recipe By: United States Potato Board
If requiring a gluten-free recipe, check the label of the indicated (*) recipe ingredients to ensure they are gluten-free.
- 1 large garlic clove
- 1/2 jalapeño pepper, most of seeds and ribs removed
- 4 ounces cilantro leaves, rinsed
- 1 tablespoon roasted shelled pistachios
- 1 tablespoon fresh lemon juice
- Kosher salt and pepper
- 3/4 cup vegetable oil, divided
- 2 medium russet potatoes
- 1/4 teaspoon ground cumin
- 3/4 cup shredded Monterey Jack cheese*
- 1/4 cup minced red onion
- Cilantro leaves and lemon wedges, for garnish
To make Southwestern pesto, in a food processor, pulse garlic, jalapeño, cilantro, pistachios. lemon juice and 1/2 teaspoon salt until roughly chopped. With food processor running, slowly add 1/4 cup of the vegetable oil.
Peel potatoes and put in a bowl with enough water to cover. Heat 2 tablespoons of the vegetable oil in a 10-inch nonstick skillet over medium heat. Julienne one of the potatoes. (Julienne as needed; do not hold in water or potato will lose too much starch and fail to adhere during cooking process.) Sprinkle half the julienned potato into the pan, sprinkling in different directions to form a web-like galette covering the entire bottom of the pan in a single layer. Cook until bottom is golden brown; flip and cook until golden brown on second side, adding more vegetable oil to pan if galette is cooking unevenly. Transfer to paper towels; season with salt, pepper and cumin. Repeat with remaining julienned potato to make another galette. Julienne second potato and repeat process to make 4 galettes.
Spread Southwestern pesto onto one side of each galette. Cover two of the galettes with cheese sprinkle with onion and cover with another galette, pesto side down. Place on a baking sheet and bake in 300°F oven 10-15 minutes or until cheese is melted. Cut each galette into quarters, transfer to plates and garnish with cilantro and lemon wedges. Serve 2 quarters as a side dish or 4 quarters as a main course.
Attribute to William “Trey” Smith, Grand Prize Winner of the US Potato Board CIA Recipe Contest