Potato Galettes

At a Glance

  • Yield: 24

Recipe By:


  • 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


1. 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.

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