Potato Galette with Rosemary, Cream and Lemon Zest by @simonauscher

30 min

4 servings

🥔

800 g

Potato

🥛

1 tbsp

Double cream

🫙

0.3 g

Nutmeg

🌿

2 g

Rosemary

🍋

0.5 g

Lemon zest

🧂

2 g

Salt

⚫

0.5 g

Pepper

🫗

15 ml

Vegetable oil

  1. Peel
    • Agria potatoes

    Peel the 800 g Agria potatoes.

  2. Grate
    • Agria potatoes

    Coarsely grate the peeled potatoes into a mixing bowl.

  3. Wrap
    • Agria potatoes

    Wrap the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.

  4. Season
    • Agria potatoes
    • salt
    • rosemary

    Season the squeezed potatoes with 2 g salt, 2 g rosemary, and 0.3 g ground nutmeg.

  5. Heat
    • neutral vegetable oil

    Heat a 26 cm frying pan over medium-high heat and add 15 ml neutral vegetable oil.

  6. Spread
    • Agria potatoes
    • salt
    • rosemary

    Spread the seasoned potato mixture evenly in the hot pan and press it into a compact, even galette using a spatula.

  7. Reduce

    Reduce to medium heat and cook the galette for 5 minutes, until its underside is deeply golden.

  8. Place

    Place a plate over the frying pan and carefully invert the galette onto the plate.

  9. Cook

    Slide the galette back into the frying pan and cook over medium heat for 10 minutes, until crisp and golden on the second side.

  10. Transfer
    • crème fraîche
    • Potato

    Transfer the cooked potato galette to a serving plate and spoon 15 g crème fraîche over the top.

  11. Chop
    • rosemary
    • lemon zest

    Finely chop or crumble the remaining rosemary and grate 0.5 g lemon zest over the galette.

  12. Serve
    • black pepper

    Season the finished galette with 0.5 g black pepper and additional salt to taste, then serve hot.

  13. Reheat

    To reheat, warm the prepared galette in an oven at 200°C / 390°F for 5 to 10 minutes.

Potato Galette with Rosemary, Cream and Lemon Zest by @simonauscher

30 min

4 servings

🥔

800 g

Potato

🥛

1 tbsp

Double cream

🫙

0.3 g

Nutmeg

🌿

2 g

Rosemary

🍋

0.5 g

Lemon zest

🧂

2 g

Salt

⚫

0.5 g

Pepper

🫗

15 ml

Vegetable oil

Preparation Steps

  1. Step 1/13

    Peel the 800 g Agria potatoes.

    🥔Agria potatoes
    🔪vegetable peeler

  2. Step 2/13

    Coarsely grate the peeled potatoes into a mixing bowl.

    🥔Agria potatoes
    🧀box grater
    🥣mixing bowl

  3. Step 3/13

    Wrap the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.

    🥔Agria potatoes
    🧻clean kitchen towel
    🥣mixing bowl

  4. Step 4/13

    Season the squeezed potatoes with 2 g salt, 2 g rosemary, and 0.3 g ground nutmeg.

    🥔Agria potatoes
    🧂salt
    🌿rosemary
    🫙ground nutmeg
    🥣mixing bowl

  5. Step 5/13

    Heat a 26 cm frying pan over medium-high heat and add 15 ml neutral vegetable oil.

    🫗neutral vegetable oil

  6. Step 6/13

    Spread the seasoned potato mixture evenly in the hot pan and press it into a compact, even galette using a spatula.

    🥔Agria potatoes
    🧂salt
    🌿rosemary
    🫙ground nutmeg
    🥄spatula

  7. Step 7/13

    Reduce to medium heat and cook the galette for 5 minutes, until its underside is deeply golden.

  8. Step 8/13

    Place a plate over the frying pan and carefully invert the galette onto the plate.

    🍽️plate

  9. Step 9/13

    Slide the galette back into the frying pan and cook over medium heat for 10 minutes, until crisp and golden on the second side.

    🍽️plate
    🥄spatula

  10. Step 10/13

    Transfer the cooked potato galette to a serving plate and spoon 15 g crème fraîche over the top.

    🥛crème fraîche
    🍽️plate
    🥄spatula

  11. Step 11/13

    Finely chop or crumble the remaining rosemary and grate 0.5 g lemon zest over the galette.

    🌿rosemary
    🍋lemon zest
    🔪chef's knife
    🧀microplane grater

  12. Step 12/13

    Season the finished galette with 0.5 g black pepper and additional salt to taste, then serve hot.

    ⚫black pepper
    🧂salt

  13. Step 13/13

    To reheat, warm the prepared galette in an oven at 200°C / 390°F for 5 to 10 minutes.

    🍽️plate

Composition

Ingredients

Types

Herbs, Fruit, Seasonings

Ingredients

Potato, Double cream, Nutmeg, Rosemary, Lemon zest, Salt, Pepper, Vegetable oil

Notes

Potato (agria variety, tender-fleshed), Double cream (thick cream), Salt (to taste), Pepper (to taste), Vegetable oil (neutral oil, a good tablespoon)

Allergens

to inform

Dietetics

Dietary regimen

Vegetarian, Gluten-free, Egg-free

Calories

220 kcal

Macro nutrients

Protein: 4.5g, Carbohydrates: 37g, Fat: 7g, Fiber: 4.5g, Sugars: 2.2g

Nutritional Information

Minerals

Potassium: 780mg, Sodium: 210mg, Iron: 1.8mg, Magnesium: 43mg

Vitamins

Vitamin C: 28mg, Vitamin B6: 0.6mg, Vitamin K: 5µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

vegetable peeler, box grater, clean kitchen towel, mixing bowl, spatula, plate, microplane grater, chef's knife

Appliances

Stove, Oven

Type

Type

Type Of Dish

Side Dish, Appetizer, Main Course

Occasions

Breakfast, Brunch, Lunch, Spring

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crispy, Golden, Tender, Creamy

Flavors

Savory, Herbal, Earthy, Citrusy, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Do not leave out longer than 2 hours), fridge : 3 days (Cool completely before storing,Store in an airtight container,Reheat in oven at 200°C / 390°F for 5 to 10 minutes), freezer : 1 month (Cool completely before freezing,Wrap portions tightly,Reheat from thawed in a hot oven)