Galette Potatoes

This image courtesy of Joseph DeLeo

This is a top-of-the-stove version of potatoes Anna.

Cooking Methodsauteeing


Total Timeunder 1 hour

Kid FriendlyYes

OccasionFormal Dinner Party

Recipe Courseside dish

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian


Five Ingredients or LessYes


Taste and Texturebuttery, crisp, salty

Type of Dishvegetable


  • 3 to 4 baking potatoes, peeled and thinly sliced
  • 4 tablespoons butter or beef dripping
  • Salt and freshly ground pepper
  • Additional butter


  1. Melt the butter in a heavy skillet that can be tightly covered. Arrange the potatoes in a spiral, beginning in the center and continuing outward so that the potatoes overlap. Repeat for two or three layers, dotting with butter and adding salt and pepper. Cover the pan and cook slowly over medium heat till the potatoes are tender and the bottom layer is brown and crisp. Either invert the potatoes on a hot platter or invert them on a tray and slip back into the pan with additional butter so that they brown on the other side.

    Bouillon Potatoes

    Add 1 cup or more bouillon—just enough to cover—and let the potatoes simmer in the bouillon till they are tender.


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