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Crispy Herb-Roasted Potato Galette

A stunning, golden potato cake made of thinly sliced potatoes layered with garlic-thyme butter. Crispy on the outside, tender on the inside.
Print Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 35 minutes
Servings: 8 wedges
Course: Dinner, Side Dish
Cuisine: American, French
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lbs Yukon Gold potatoes peeled
  • 0.5 cup unsalted butter melted (or duck fat)
  • 3 cloves garlic minced
  • 1 tbsp fresh thyme leaves plus sprigs for garnish
  • 1.5 tsp Kosher salt
  • 0.5 tsp black pepper

Equipment

  • Mandoline Slicer
  • 9-inch Cake Pan or Cast Iron Skillet
  • Pastry brush
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9-inch round cake pan or cast iron skillet well.
  2. Mix melted butter, minced garlic, thyme, salt, and pepper in a small bowl.
  3. Slice potatoes 1/8 inch thick using a mandoline. Do not rinse the slices.
  4. Arrange potato slices in concentric circles in the pan, brushing every layer generously with the butter mixture.
  5. Press down on the potatoes to compact them. Cover tightly with aluminum foil.
  6. Bake covered for 40 minutes. Remove foil and bake uncovered for another 20-30 minutes until deep golden brown.
  7. Let rest in the pan for 10 minutes. Run a knife around the edge and invert onto a serving platter.
  8. Garnish with fresh thyme and flaky salt before slicing.

Notes

For extra clean edges, you can line the bottom of the pan with parchment paper. If you don't have a mandoline, use a very sharp knife and take your time to slice evenly.