Potato Galette
People say they get bored with potatoes during Passover, but I don’t. I could eat a potato in one way or another every day. It’s my “one food you would take to a desert island" food.
Potato Galette sounds fancy, which makes it suitable for a festive holiday dinner. But it’s a very easy dish to make — essentially oven roasted “home fries” with onions.
I use goose fat (frozen; rendered from the goose I roast for Hanukkah) but you can substitute chicken fat, margarine or vegetable oil.
Here’s the recipe:
Potato Galette
3 tablespoons melted goose fat, shortening or olive oil
2 tablespoons olive oil
2 pounds Yukon Gold potatoes
1 large Vidalia or Spanish onion
salt and freshly ground black pepper to taste
1 teaspoon chopped fresh thyme
Preheat the oven to 450 degrees. In a bowl, mix the goose fat and olive oil. Brush a film of this mixture inside a 13”x9” pan. Peel the potatoes and onion and cut them into thin slices. Wipe the potatoes with paper towels (to dry the surface). Place the potatoes slices in the bowl and toss them around to coat them with the fat. Place a layer of potatoes in the pan. Top with half the onions. Repeat layers. Sprinkle the ingredients with salt, pepper and thyme leaves. Bake for 35-40 minutes or until the potatoes are tender, crispy and browned on the surface.
Makes 4-6 servings