Potato galette from Cook Like a Pro: Recipes and Tips for Home Cooks (page 162) by Ina Garten

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on July 05, 2021

    I'm going to have to try this again....I followed the instructions but when it came time to flip it in 1 piece, there just didn't seem to be a way to do it - perhaps it wasn't compacted enough or browned enough? We discussed flipping it onto a plate then sliding back into the pan but with visible oil bubbling around the edges, the potential for burning one of us seemed too high. So in the end we began breaking it up and stirring it. It was still a tasty side with good crispy bits but it certainly didn't turn out as pictured.

  • anya_sf on April 12, 2020

    I worried the potatoes would burn on the bottom (my stove gets pretty hot and it was tricky to check the color), so I reduced the heat a little. Turns out I shouldn't have, since the exterior was a bit pale, although the potatoes cooked through just fine. I made it ahead and reheated it. The potatoes tasted fantastic, like the best diner hash browns (but more highbrow with their French name :-)

  • Kinhawaii on September 24, 2019

    Delicious, I could eat this every week - soft creamy interior contrasted with the crunchy exterior!

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