{"id":53798,"date":"2024-06-26T21:15:03","date_gmt":"2024-06-26T21:15:03","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=53798"},"modified":"2024-06-26T21:15:03","modified_gmt":"2024-06-26T21:15:03","slug":"potato-galette","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2024\/06\/26\/potato-galette\/","title":{"rendered":"Potato Galette"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 4 Servings<\/h4>\n<h6 style=\"text-align: center;\">Harold McGee \/ NY Times<\/h6>\n<p>A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin and dry them well before assembling the dish. This will ensure full crispiness.<\/p>\n<ul>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">lb (about 3 medium) potatoes, peeled and sliced very thinly<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS olive oil, or as needed<\/span><\/li>\n<li><span class=\"id-ingredient-name\">freshly ground nutmeg<\/span><\/li>\n<li><span class=\"id-ingredient-name\">freshly ground black pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS minced fresh parsley<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS minced garlic<\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt<\/span><\/li>\n<li><span class=\"id-ingredient-name\">fresh thyme leaves for garnish (optional, if not using persillade)<\/span><\/li>\n<li><\/li>\n<\/ul>\n<p>Pat <strong>potatoes<\/strong> dry if very starchy or moist.<\/p>\n<p>In a saut\u00e9 pan large enough to fit <strong>potato slices<\/strong> in just two layers, spread 1 TBS <strong>oil<\/strong> and sprinkle with <strong>nutmeg<\/strong> and <strong>pepper<\/strong> to taste. Starting in center, arrange <strong>potato slices<\/strong> in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.<\/p>\n<p>Place pan over medium heat and cover. Slowly cook <strong>potatoes<\/strong> until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. <strong>Wipe inside of lid as needed to keep it dry.<\/strong><\/p>\n<p>Press <strong>potatoes<\/strong> down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring <strong>potatoes<\/strong> to the platter. Check pan to make sure it is clean and has enough oil to keep <strong>potatoes<\/strong> from sticking.<\/p>\n<p>Slide <strong>galette,<\/strong> raw side down, back into pan, and return to medium heat. Cover and cook until well browned, about 15 minutes.<\/p>\n<p>Meanwhile, prepare a <strong>persillade<\/strong> by combining <strong>parsley<\/strong> and <strong>garlic<\/strong> in a small bowl.<\/p>\n<p>To serve, slide <strong>galette<\/strong> onto a serving platter, season to taste with <strong>salt,<\/strong> and garnish with <strong>persillade<\/strong> or <strong>thyme.<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Yield: 4 Servings Harold McGee \/ NY Times A well-seasoned cast-iron pan is ideal for making this easy, comforting side dish. Make sure the potatoes are sliced thin and dry them well before assembling the dish. This will ensure full crispiness. 2lb (about 3 medium) potatoes, peeled and sliced very thinly 1TBS olive oil, or as needed freshly ground nutmeg freshly ground black pepper 1TBS minced fresh parsley 1TBS minced garlic salt fresh thyme leaves for garnish (optional, if not&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2024\/06\/26\/potato-galette\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":53799,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[13],"tags":[],"class_list":["post-53798","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-potatoes"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/06\/PotatoGalette.jpg?fit=624%2C416&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=53798"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53798\/revisions"}],"predecessor-version":[{"id":53800,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/53798\/revisions\/53800"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/53799"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=53798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=53798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=53798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}