Julienne the potatoes into 3-4 mm thick pieces. Do not soak them in water!!
Add the ◎ ingredients to the potatoes and mix evenly.
Heat the olive oil in a frying pan, pour in the potato batter, then fry while pressing down on the top.
Once the underside cooks thoroughly and becomes firm, flip the galette over and press down on the top again.
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.
It's important not to soak the potatoes after cutting them! They're also delicious without the nutmeg.