Herbed Potato Galette
Herbed Potato Galette
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 215
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 43
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 8
- Sodium
- 589
- Total: 1 hr 15 min
- Active: 15 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 215
- Total Fat
- 3
- Saturated Fat
- 2
- Carbohydrates
- 43
- Dietary Fiber
- 6
- Sugar
- 3
- Protein
- 5
- Cholesterol
- 8
- Sodium
- 589
- Total: 1 hr 15 min
- Active: 15 min
Ingredients
1 tablespoon unsalted butter, plus 4 tablespoons unsalted butter, melted
2 pounds Yukon Gold potatoes, peeled and sliced 1/4-inch thick
1 teaspoon garlic powder
5 sprigs thyme, leaves stripped
Kosher salt and freshly ground black pepper
1 small onion, thinly sliced
Flaky sea salt
Directions
- Preheat the oven to 375 degrees F. Generously grease a 12-cup muffin tin with the 1 tablespoon butter.
- Combine the potatoes, 4 tablespoons melted butter, garlic powder, thyme, 1 teaspoon kosher salt and 1/2 teaspoon black pepper in a large bowl. Gently toss the potatoes with your hands until fully coated with the butter and herbs. Layer the potatoes in the prepared muffin tin. Tuck 2 onion slices into each potato stack. Bake until the potatoes are easily pierced with a knife and the edges are golden brown, 50 to 60 minutes. Sprinkle with 1/2 teaspoon flaky sea salt and 1/2 teaspoon pepper.
Looking for Something Else?
Rozhan L.
I am always looking for new ways to prepare potatoes. These have great flavor much like roasted potatoes I make, but the slices made for a lovely display and the right amount of crispy edges with a complimentary softer center that’s almost heavenly. The onion in the middle serves as a yummy surprise no one knows until they have a bite. I should probably mention my picky husband loved them.
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