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Potato Galette with Truffle Butter & Smoky Paprika



Potato Galette with Truffle Butter & Mushroom Salt
This elegant potato galette is well-suited for any meal, from a hearty country breakfast to a sit-down dinner. It goes with just about any dish - roasted poultry, grilled steaks, pan-fried chops - but it is especially wonderful with salmon.

Fingerling potatoes are simply the best for this dish. They have loads of flavor and actually taste like a potato - sweet and earthy. And what else is more earthy than real truffle oil? You don't have to use a lot - a little is enough to add a hint of subtle flavor that will gently permeate the entire dish. Use the good stuff - 100% natural truffle oil is less powerful than the artificially flavored kind, but the difference is amazing. Smoked Spanish Paprika adds the finishing touch with a touch of deep, rich smokiness.

Don't be intimidated by the preparation - it's actually a very simple dish to make. Once you get started, things go very quickl
Ingredients:

2 pounds fingerling potatoes, thinly sliced (we used Russian Banana, but any waxy fingerling will do nicely)
4 Tbsp melted butter (1/4 cup)
1 tsp white truffle oil
2 tsp salt
1/2 tsp smoked paprika
2 Tbsp snipped fresh chives

Directions:



Preheat oven to 450 degrees.


Melt the butter in a small pan or in the microwave. Add the truffle oil and stir together to blend. Brush a layer of butter in the bottom of a 10-inch ovenproof baking dish or heavy pan.

 

Slice the potatoes thinly (about 1/8 inch thick) on a mandolin or with a knife. Resist the urge to rinse or soak the potatoes in water – it’s the potato starch that helps hold everything together. If you work quickly, the potatoes won’t have a chance to oxidize and turn brown.


Place a layer of potato slices in the bottom of the pan, overlapping them slightly. Using a pastry brush, dab the potatoes with the melted butter and truffle oil, then sprinkle with a little of the salt.

 

Repeat, adding additional layers of potato, melted butter and salt to each layer. Finish the last layer by drizzling with the remaining butter. Dust the top with the paprika and the rest of the salt.


Cover the pan and bake for 20 minutes. Remove the cover and continue to bake for 25 minutes or until potatoes are tender, with a crisp golden-brown surface.

 

Allow to cool slightly, then slice into wedges with a sharp knife and garnish with fresh chives, if desired.

 

Serving suggestions: Serve alongside poultry, meat or seafood. Wonderful with sour cream and caviar!


If you have leftovers (unlikely, but possible), this dish reheats beautifully. Simply slide a wedge or two into a non-stick pan and heat over a medium flame until the bottom is crisp and each portion is piping hot.

 

 



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