Potato Galette

Potato Galette

This potato galette can be made nicely even without using May Queen potatoes. The recipe is simple.

Ingredients: one 18 cm diameter galette

Potatoes (Irish cobbler potatoes are fine too!)
2 medium-large
◎ Katakuriko
1.5 tablespoons
◎ Salt and black pepper
to taste
◎ Nutmeg
a small amount
Olive oil
1/2 tablespoons
1/2 tablespoons
18 cm diameter frying pan


1. Julienne the potatoes into 3-4 mm thick pieces. Do not soak them in water!!
2. Add the ◎ ingredients to the potatoes and mix evenly.
3. Heat the olive oil in a frying pan, pour in the potato batter, then fry while pressing down on the top.
4. Once the underside cooks thoroughly and becomes firm, flip the galette over and press down on the top again.
5. Once both sides are nicely browned, add the butter, and fry them to a crispy finish.

Story Behind this Recipe

Potato galettes are typically made with potatoes that have a high starch content, but I came up with this recipe for using floury Japanese potatoes!
The key is the katakuriko! Even with Irish cobbler potatoes, the galette will hold together nicely.