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Crispy Potato Galette

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.0661
Energy (kCal)415.53
Carbohydrates (g)12.2262
Total fats (g)41.5011
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Line large bowl with kitchen towel. | 2. Coarsely grate potatoes into towel. | 3. Enclose potatoes in towel and squeeze out as much moisture as possible. | 4. Heat 1 1/2 teaspoon oil in non-stick skillet over medium heat. | 5. Using spatula, press half of potatoes over bottom of skillet in even layer. | 6. Sprinkle with coarse salt and pepper. | 7. Leaving 1/2 inch plain border, sprinkle cheese and white parts of onions over potatoes. | 8. Press remaining potatoes over filling in even layer. | 9. Cook until crisp and golden on bottom, pressing occasionally with spatula, about 10 minutes. | 10. Place rimless baking sheet over skillet and invert galette onto sheet. | 11. Add 1 1/2 tablespoons oil to same skillet. | 12. Slide galette, browned side up, into skillet. | 13. Cook until crisp and golden on second side, about 10 minutes longer. | 14. (Can be made 2 hours ahead. Turn out onto baking sheet. Let stand at room temperature. Reheat on sheet in 350F oven until crisp, about 15 minutes.) Transfer to platter, Cut into 6-8 wedges. | 15. Top with green parts of onion. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    russet potato 1 1/2 1/2 peeled - - - -
    olive oil 3 tablespoons 358.02 0.0 0.0 40.5
    salt coarse - - - -
    herb cheese spread 2 1/2 1/2 chilled crumbled soft - - - -
    green onion 3 chopped 57.51 12.2262 2.0661 1.0011

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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