Wolfgang Puck Recipes

	To make the potato julienne, first slice the potatoes thinly.
	Then cut the slices into match-stick sized pieces.
	Carefully spread the potatoes into the pan.
	The galette should be golden-brown on both sides.

Crisp Potato Galette

Serves 4 to 6

The potato galette is served for breakfast at Postrio in San Francisco, but there’s no reason why it can’t be served at any meal since it goes well with many dishes — grilled chicken, steak, even smoked salmon.

Ingredients

1-1/2 pounds baking potatoes, peeled
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground white pepper
1/2 cup olive oil

With a sharp chef’s knife, slice the potatoes thinly, then cut into julienne. In a medium bowl, combine the potatoes, thyme, salt, and pepper.
In a non-stick 10-inch skillet, heat the oil over high heat. Carefully spread the potatoes into the pan. Reduce to medium heat, cook until you can see them browning around the edges and the galette pulls away from the sides of the skillet. (If the heat is too high, the potatoes won’t cook in the middle; if too low, the potatoes will stick to the pan.)
When the underside is golden brown and the potatoes hold together, it’s time to flip the galette. Using a wide spatula, turn the galette. (If you find this difficult, slide out onto a large plate, browned-side down. Place the skillet over the top and flip back into the skillet, browned-side up.) Cook until golden brown on the second side.

Place the potato galette on a heated plate a little larger than the galette. Cut into 4 or 6 wedges and serve immediately. Placing a dollop of crème fraîche on top of the galette and adding a thin slice of smoked salmon makes a delicious appetiser or breakfast dish.

Or you can serve a wedge with eggs, sausages, chicken or meat. It’s a very versatile dish.