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Potato-Rosemary Galette




Source of Recipe


Woman's Day


List of Ingredients




2 lb (about 4 medium) baking potatoes, peeled and submerged in a large bowl of cold water to prevent browning
1 tsp each dried rosemary, crushed; salt and freshly ground pepper
3 Tbsp stick butter or margarine



Recipe



1. Pour water from bowl; dry potatoes with paper towels. Quickly shred using large holes of a 4-sided grater or food processor. Dry bowl; add potatoes, rosemary, salt and pepper; toss to mix.

2. Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat until butter stops foaming. Add potatoes, pressing them with a spatula into an even layer.

3. Cook 2 to 3 minutes, pressing down occasionally with the spatula, until lightly browned on bottom. Dot top with remaining butter. Cover skillet, reduce heat to medium and cook 6 to 8 minutes until potatoes are tender.

4. Uncover and invert a baking sheet over skillet. Holding both together with oven mitts or potholders, carefully invert galette onto the baking sheet. Slide galette back into skillet, increase heat to medium-high and cook 5 minutes or until browned on bottom. Slide onto serving plate, cut in wedges and serve as soon as possible.