PreparationIn a small bowl stir together the butter and the oil. In a food processor fitted with a 1-millimeter slicing blade or with a mandoline or similar hand-held slicing device, slice the potatoes thin. Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the rosemary, and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the rosemary in the same manner.
Heat the mixture over moderately high heat until it begins to sizzle, transfer the skillet to the middle of a preheated 450F. oven, and bake the galette for 25 minutes, or until it is golden and the potatoes are tender. Cut the galette into wedges.
Something more interesting than a baked potato
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 346 (100%)|
|Amt Per Serving||% DV|
|Total Fat 39.1g||52 %|
|Saturated Fat 22.2g||111 %|
|Monounsaturated Fat 11.8g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 91.6mg||28 %|
|Sodium 4.7mg||0 %|
|Potassium 10.2mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 346
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