Potato Galette

Potato Galette

St. Patrick’s Day is Friday and I wanted to make something different to celebrate the holiday. I always make corned beef and cabbage  so that was out. Then I remembered the Irish Pub hubby and I went to while we were in Maine. We ended up in a conversation with another couple and I remember the husband saying that he was happy with a dish as long as the potatoes were good. That’s right the cornerstone of any good Irish dish is the potato. And you can’t get more pure than a potato galette. It’s straight up potatoes and butter. Which means it’s so delicious.

Who doesn’t love a good potato dish? There’s something so comforting about a buttery, well salted potato. And that’s exactly what the galette is. The history of the potato was actually one of the first food histories that intrigued me. It encouraged me to dive into the globalization of food. Because hey, food is life. It’s culture.

At the time, I was amazed that this vegetable from South America, made its way to Ireland and became the foundation of Irish society. The potato became a staple of Ireland’s agriculture. To the country’s benefit and detriment (Irish potato famine).  But despite the hard times, the potato was here to stay. And thank goodness because it’s nutritious and delicious.

Potato Galette

Makes 4 -6 servings


  • 2 pounds of potatoes
  • 1 tablespoon of rosemary
  • 2 tablespoons of butter (melted)
  • 1 tablespoon of cornstarch
  • 1 teaspoon of salt
  • 2 tablespoons of olive oil
  • 1 tablespoon of butter (room temperature)

Tools: baking dish and mandolin (optional)


Preheat oven to 450 degrees F

Wash and peel potatoes.

Using a mandolin or knife cut potatoes into thin slices.

Place potato slices in colander and rinse with water.

Pat potato slices dry.

In a bowl, whisk together melted butter, olive oil, rosemary, salt and cornstarch.

Toss potatoes in butter mixture. Coat thoroughly.

Rub softened butter all over baking dish.

Starting from the center of your baking dish, lay slices of potato in a circular pattern.

Work from the center out then repeat with remaining potatoes.

Spray a piece of aluminum foil or parchment and place it on top of potatoes. Then place a oven safe pan (or weight) on top foil or parchment and place in oven.

Allow potato galette to cook for 20 minutes then remove pan (or weight).

Galette should cook for an additional 20 to 30 minutes.

The edges of the potato galette will brown and crisp.

Potato Galette

I served mine with sour cream and parsley but I couldn’t wait to have it with sausage and eggs the next morning.



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