Stranger Foods

Crispy rosemary and garlic potato galettes with smoked salmon

Serves 2 | Prep 20 mins | Cook 40 mins

This makes a glorious lunch, flanked by nothing more than a vibrant green salad. The key to this is slicing the potatoes very thinly – it’s possible with a sharp knife but much easier on a mandoline or similar hand-held slicer.

Source: Foolproof Roasting Pan: 60 Effortless One-Pan Recipes Packed with Flavour

Ingredients

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Imperial

x0.5

3 tbsp goose or duck fat, or unsalted butter
1 fat clove garlic, crushed
400 g Charlotte or other waxy potatoes, ideally all a similar size
1 tsp chopped rosemary
sea salt flakes

To serve

2 generous slices smoked salmon
2 tbsp crème fraîche

Instructions

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Preheat the oven to 220°C. Place the fat in a 30 × 20 × 5cm roasting pan and transfer to the oven for to melt. Pour the melted fat into a small bowl and stir in the garlic. Brush the residual fat in the tray all over the bottom so it’s well covered.
Now make the galettes. Finely slice the potatoes with a mandoline or knife; slice and layer the potatoes in the roasting pan as you go to prevent the potatoes from discolouring. Closely overlap the slices to make a 12cm circle. Brush with the garlicky butter and sprinkle with rosemary and sea salt flakes. Continue layering - there should be enough potato for each galette to have three layers - until you have used up half the potatoes. Repeat to make a second galette. Brush the tops of the galettes with the melted garlic fat and roast for until cooked through and crisp at the edges.
Serve with curls of smoked salmon on top and a spoonful of crème fraîche.

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