At a Glance
- Yield: 24
Recipe By: United States Potato Board
- 4 pounds Russet potatoes
- 4 Eggs
- 1/2 cup Cornstarch
- 4 teaspoons Salt
- 1 teaspoon Black pepper
- 1/2 cup Finely chopped chives
- Vegetable oil As needed
Preparation1. Pierce potatoes in several places with a fork and place on the middle rack of a 350F oven. Bake for 35 minutes; potatoes will still be firm and not fully baked. Cool potatoes and shred on a box grater or with food processor. In a large bowl, mix potatoes, eggs, cornstarch, salt, pepper and chives until shreds are well coated with egg and cornstarch is no longer visible.
2. Line a sheet pan with parchment paper, or spray with cooking spray. Place 3-inch diameter ring mold on baking sheet and press 1/3 cup potato mixture into mold, pressing to make a flat cake. Lift off mold and turn galette over with spatula. Repeat process to make a total of 24 galettes. Chill in refrigerator before using.
3. For each serving, to order: Heat 1/2 inch oil in small sauté pan until hot. Cook 1 galette for 2 minutes on each side, or until golden brown. Drain on paper towels.
Tips: Galettes may be cooked ahead and kept warm in a 300F oven until ready to serve.