Roasted Potato Galettes with Thyme & Rosemary

These gorgeous herbed Potato Galettes are made with a short list of ingredients, but they completely transform the humble potato into an elegant side dish. A mandoline is key for getting extra thin, consistent slices, but a sharp knife will also do the trick. Rather like mini Pommes Anna, these delicious little potato stacks are tossed with a little melted butter seasoned with fresh herbs and simply layered in a muffin pan and drizzled with the remaining butter. Baked for about and hour until golden brown, the exterior of the little darlings become wonderfully crispy on the outside while the inside stays beautifully creamy and tender.



Herbed Potato Galettes
Serves 6
Recipe courtesy of Southern Living

4 large russet potatoes, peeled 
3 tbsp unsalted butter, melted and allowed to cool
2 tbsp olive oil 
1 tsp chopped fresh thyme, plus whole sprigs for garnish 
1 tsp chopped fresh rosemary 
1 1/2 tsp kosher salt 
1/2 tsp black pepper 
2 tsp Maldon sea salt


Preheat oven to 375°F. Grease a 12-cup muffin pan with butter. Cut the potatoes into 1⁄16-inch-thick slices using a mandoline or sharp knife. Whisk together the melted butter, olive oil, chopped thyme, chopped rosemary, kosher salt, and pepper in a large bowl. Add the potato slices, and toss until evenly coated.

Working quickly, divide the potato slices among the muffin cups, layering overlapping slices to create a circular pattern, and filling each cup to the top.  Lightly press the centre of each stack to make it compact, then drizzle any remaining butter and seasoning from bowl over top.

Bake in preheated oven until edges and tops are golden brown and centres are tender, about 45 to 55 minutes. Remove from oven, and let potato stacks to stand in pan for 3 to 5 minutes. Carefully remove potato stacks from pan, sprinkle with sea salt, and garnish with thyme sprigs. Serve immediately.