Ingredients:
4 idaho potatoes ( 8 ounces each)
8 tablespoons butter ( 1 stick)
1 1/2 teaspoons fresh rosemary leaves, chopped
1 1/2 teaspoons fresh Italian parsley, chopped
3/4 teaspoon dried thyme ( or 2 tsp. fresh)
fresh ground black pepper, to taste
salt, to taste
Directions:
Peel the potatoes and slice them really thin, dropping the slices into a bowl of cold water as you go along. When they are all sliced, drain and pat dry.
Melt 2 tbls. of the butter in a 10″ nonstick skillet. Swirl the butter to coat the surface; then remove the skillet from the heat. Arrange 1/3 of the potato slices in a spiral, starting in the center and overlapping, so that the bottom of the skillet is covered.
Cut 2 tbls. of the butter into small pieces and sprinkle them over the potatoes. Then sprinkle the potatoes with 1/2 teaspoons of the rosemary,1/2 tsp of the parsley, 1/4 teaspoons of the thyme, and salt and pepper. Repeat, making 2 more layers of potates, butter, and seasonings, pressing each layer down with a spatula.
Place the skillet over medium low heat, and cook until the bottom is crisp and golen brown, 45 minutes. Then invert the galette onto a flat plate and slip it back into the skillet. Continue cooking until the other side is golden, 10 to 15 minutes.
Invert the galette agaiin onto a serving platter. Cut it into wedges and serve immediately. Enjoy!
Servings: 6
Time preparation: 15 min.
Time total: 75 min.