This is another one of those recipes that I saw in Cook’s Illustrated and was all OH EM GEE MUST MAKE NOWWWW. Although I’m pretty much like that for all potato recipes, especially ones that look nice and crispy, so maybe that’s not such a surprise.
I can’t say much about the process of making this, since Chris was in charge of putting it together while I was busy tending to the BEEF, but ain’t it purty? I turned out looking pretty much just like the picture, which is pretty rare for us, I’d say.
As for the taste, it was pretty much your typical crispy-Yukon tastiness. We have several recipes in our arsenal for crisped-up potatoes, and while this one probably isn’t worth the effort for a weeknight dinner since it doesn’t taste too different from the rest, it is a nice way to fancy things up if you’re, you know, stuffing faces other than your own.
2 1/2 lb. (5 to 6 large) Yukon Gold potatoes, scrubbed and sliced 1/8 inch thick with a mandolin or slicing attachment of food processor [or a super-sharp knife and Chris’s knife skillz]
5 tablespoons unsalted butter, melted
1 tablespoon cornstarch
1 teaspoon table salt
1/2 teaspoon ground black pepper
1 1/2 teaspoons chopped fresh rosemary leaves (optional)
1. Adjust oven rack to lowest position and heat oven to 450 degrees. Place potatoes in large bowl and fill with cold water. Using hands, swirl to remove excess starch, then drain in colander. Spread potatoes onto kitchen towels and thoroughly dry.
2. Whisk 4 tablespoons butter, cornstarch, salt, pepper, and rosemary (if using) together in large bowl. Add dried potatoes and toss until thoroughly coated. Place remaining tablespoon butter in heavy bottomed 10-inch ovenproof nonstick skillet and swirl to coat. Place 1 potato slice in center of skillet, then overlap slices in circle around center slice, followed by outer circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranging so they form even thickness.
3. Place skillet over medium-high heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 5 minutes. Spray 12-inch square of foil with nonstick cooking spray. Place foil, sprayed side down, on top of potatoes. Place 9-inch cake pan on top of foil and fill with 2 cups pie weights or a pound of dried beans, rice, or coins. Firmly press down on cake pans to compress potatoes. Transfer skillet to oven and bake 20 minutes.
4. Remove cake pan and foil from skillet. Continue to cook until potatoes are tender when paring knife is inserted in center, 20 to 25 minutes. Return skillet to medium heat on stovetop and cook, gently shaking pan (use potholder—handle will be hot), until galette releases from sides of pan, 2 to 3 minutes.
5. Off heat, place cutting board over skillet. With hands protected by oven mitts or potholders, using 1 hand to hold cutting board in place and 1 hand on skillet handle, carefully invert skillet and cutting board together. Lift skillet off galette. Using serrated knife, gently cut into wedges and serve immediately.
Source: Cook’s Illustrated