How to Make a Perfect Potato Galette: Crispy, Elegant, and Easy
A single skillet transforms shredded potatoes into a golden centerpiece for any meal.
If you love crispy hash browns, crave the comfort of home fries, or simply want a beautiful potato side dish that impresses at brunch or dinner, the potato galette is your new must-try recipe. This elegant yet no-fuss French-inspired dish is essentially a giant skillet hash brown—crunchy on the outside, creamy and flavorful within. With just a few ingredients and some expert tips, you can serve up a dish that’s as impressive as it is delicious.
What Is a Potato Galette?
The term galette comes from the French culinary tradition and generally refers to a round, flat, rustic tart or cake. In the context of potatoes, it’s a large, pan-cooked cake of shredded or sliced spuds that’s browned to crispy perfection. Think of it as the sophisticated cousin of American hash browns, but sized for sharing and dressed up with herbs and onions for added flair.
Why make a potato galette?
- It’s visually stunning—worthy of brunches, holiday tables, and dinner parties.
- It combines the best of both worlds: crispy golden potato crust and a soft, creamy center.
- You can serve it as a side—or the main event with a simple salad or eggs.
- It’s flexible: great for breakfast, lunch, or dinner, and easily paired with roast meats, quiche, or even fruit salads.
Ingredients
With just a handful of pantry staples, you can create a potato galette that’s restaurant-worthy. Here’s what you’ll need for the classic version:
- 2 pounds russet potatoes (or Yukon Gold for a creamier texture)
- 1/4 red onion, thinly sliced
- 2 teaspoons chopped fresh thyme (plus more for garnish)
- 2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 7 tablespoons canola oil, divided
- Flaky sea salt, for garnish
Recipe Directions: Step-by-Step
- Peel and Shred the Potatoes
Peel the potatoes and use the large holes of a box grater to shred them. Place the shredded potato in a colander and rinse well under cold water—stirring by hand until the water runs clear (about 1 minute). This removes excess starch and helps the galette get extra crispy. - Dry Thoroughly
This is crucial! Wrap the rinsed potatoes in a clean kitchen towel and squeeze out as much water as possible. You want the potatoes as dry as you can get them. Moisture is the enemy of crispiness. - Mix with Aromatics
In a large bowl, toss the dried shredded potatoes with sliced red onion, chopped thyme, kosher salt, and pepper. Mix until the ingredients are evenly distributed. - Cook the Galette
- Heat a 10-inch nonstick skillet over medium. Add 5 tablespoons of canola oil and let it heat up until shimmering.
- Add the potato mixture to the skillet and spread it out evenly. Use the flat side of a spatula to press down firmly—this helps the potatoes stick together and develop that coveted golden crust.
- Cook for about 15 minutes without stirring: you want the bottom and sides to get deeply golden brown and crisp while the inside cooks through.
- Flip the Galette
- Gently slide the galette (browned side down) onto a baking sheet or large plate.
- Place the skillet upside down over the galette, then carefully invert both so the uncooked side is back in the skillet and the browned side is facing up.
- Finish Browning
- Pour the remaining 2 tablespoons of canola oil around the edge of the skillet to help crisp the sides and prevent sticking.
- Cook for 8 to 10 minutes, until the bottom is golden and the center is heated through.
- Season and Serve
Turn out the galette onto a cutting board. Cut into wedges. Finish with flaky sea salt and extra fresh thyme. Serve hot, warm, or even at room temperature.
Expert Tips for the Crispiest Potato Galette
- Starchy Potatoes Work Best: Choose russet potatoes for the crunchiest results. Yukon Golds will yield a somewhat creamier center with a golden crust.
- Rinse and Dry: After shredding, rinse the potatoes well to remove excess starch, then wring out every drop of moisture you can. This prevents sogginess and leads to a better crust.
- Don’t Crowd the Pan: Spread the potatoes in an even, compact layer. Packing them tight but not too thick ensures even cooking and optimal texture.
- Resist the Urge to Stir: Let the potatoes brown undisturbed. Moving them before they’re crisp can lead to sticking and uneven color.
- Use a Nonstick or Well-Seasoned Cast Iron Skillet: Both options help the galette release easily after browning.
Serving Suggestions
The potato galette is as versatile as it is beautiful. Try pairing it with:
- Breakfast or Brunch: Serve wedges with eggs (fried, poached, or scrambled), crispy bacon, sausage, or a simple fruit salad.
- Dinner: Makes an elegant side for roasted chicken, steak, pork chops, or grilled fish.
- Vegetarian Meals: Pair with a big salad, cowboy quiche, or a medley of oven-roasted vegetables.
- Garnish Ideas: Fresh herbs, a drizzle of crème fraîche, or a sprinkle of grated cheese before serving.
Variation Ideas
- Cheese Lover’s Potato Galette: Add grated Gruyère, Parmesan, or cheddar either tossed in with the potatoes or sprinkled on top for the last 5 minutes.
- Herb Explosion: Swap thyme for rosemary, sage, or a mix of your favorite fresh herbs.
- Add-Ins: Finely sliced scallions, cooked crumbled bacon, minced garlic, or small diced bell peppers add both flavor and color.
- Vegan Option: Stick with canola or olive oil and be sure to check that any garnish is dairy-free.
What others are reading
Frequently Asked Questions (FAQs)
Q: What kind of potatoes are best for a potato galette?
A: Starchy potatoes like russet or Yukon Gold are ideal. They crisp up best on the outside and have a perfect creamy interior.
Q: Why is my potato galette not crispy enough?
A: The biggest culprit is moisture. Be sure to rinse away the excess starch, then squeeze out as much water as possible. Use a clean kitchen towel and press firmly. Dry potatoes = crispy results.
Q: Can I make potato galette ahead of time?
A: You can cook the galette ahead and reheat it in a hot oven or skillet to restore some crispiness. However, it’s at its absolute best just after cooking.
Q: How should I store leftovers?
A: Store wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in a 400°F oven until crisp and hot again.
Q: Are there gluten-free or dairy-free adaptations?
A: The classic recipe is naturally gluten-free and dairy-free if you avoid cheese add-ins and use plant-based garnishes!
Nutrition Information (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Total Fat | 9g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 600mg |
| Carbohydrates | 30g |
| Fiber | 4g |
| Protein | 3g |
Tips for Creative Potato Cooking
- Try Different Cuts: Shredding is quick and creates more nooks for crispiness, but thinly slicing with a mandoline works for a fancier look and a softer bite.
- Mix In Root Vegetables: Try a mix of potatoes with sweet potatoes, carrots, or parsnips for added color and sweetness.
- Spice It Up: Add smoked paprika, cayenne, or your favorite spice blend to change the flavor profile.
- Make It Mini: Use smaller skillets for individual-size galettes—fun for brunches or parties!
More Potato Inspiration
Potato galette isn’t the only way to let humble spuds shine. Branch out with these ideas:
- Mashed Potatoes: Creamy, dreamy, and endlessly customizable.
- Crash Hot Potatoes: Smash parboiled potatoes and roast until crispy for a playful side.
- Au Gratin Potatoes: Layer thinly sliced potatoes with cream and cheese for a decadent bake.
- Potato Salad: Classic creamy or herb-and-vinegar styles both brighten up the table.
- Air Fried Potatoes: For rapid, crispy roasted potatoes with less oil.
About the Author
Sloane Layton is a trained chef, recipe developer, and regular contributor to food publications. When she’s not busy perfecting a new potato technique or seeking the world’s best croissant, Sloane enjoys traveling and sharing her expert tips for home cooks of all levels.
Frequently Asked Questions (FAQs)
Q: Can I add cheese or herbs to my potato galette?
A: Absolutely! Grated Gruyère, Parmesan, cheddar, or any favorite herbs like sage, rosemary, or chives make delicious mix-ins or toppings.
Q: How do I know when the galette is done cooking?
A: The galette should be deeply golden brown on both sides and the potatoes tender throughout. Stick a fork into the center—it should pierce easily and come out clean.
Q: What size skillet is best?
A: A 10-inch nonstick or well-seasoned cast iron skillet works best for the standard recipe, yielding the right balance of crisp edges and a tender center.
Q: Is this dish freezable?
A: While you can freeze cooked potato galette, the texture is best when freshly made. For advance prep, shape and chill the mixture, then cook just before serving.
References
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