The humble potato. Due to its notoriety as being the main component of naughty treats such as French fries and potato chips it can often be overlooked by those looking for healthy recipes. While it is true that it will not do for low carb or low GI diets it features enough health benefits that we shouldn’t automatically being ruling out of our diets. Potatoes are low in sodium and high in a variety of vitamins and minerals and contain properties that can help maintain bone health, heart health and blood pressure.
This crispy potato cake (also known as a galette) proves that will just a few potatoes and a handful of herbs and spices can create a healthy, yet delicious dish with ease. For the best results make sure to slice your potatoes as thinly as possible as this will ensure they crisp up nicely. The recipe states thyme as a garnish but a nice alternative garnish is persillade. To create this just mix a handful of finely chopped parsley with half a clove of minced garlic in bowl.
It is an extremely versatile dish. It can be served alone as a starter or as an accompaniment to pork, chicken or beef. You could even add a spoonful of crème fraiche and a slice of salmon and transform it into a yummy breakfast dish. For a variation on the recipe, why not turn it into a cheesy potato cake? Just add a thin layer of grated cheese onto both layers of potato.
Whatever you have it with, this French provincial favourite with its crispy texture and tasty mix of herbs will soon become s favourite in your household too!
- 3 medium sized potatoes, peeled and thinly sliced
- Ground nutmeg
- Ground black pepper
- 1 tbsp. olive oil
- 1tbsp. fresh parsley, minced
- 1 tbsp. garlic, minced
- Salt to season
- Thyme leaves to garnish
- If potatoes feel moist pat them dry. Place one tablespoon of olive oil and a sprinkling of nutmeg and black pepper into a sauté pan. Beginning in the middle of the pan arrange half the potato slices in a spiral, overlapping the edges. Create a second spiral layer on top with the remaining potato slices.
- Cook potatoes on a medium heat for around 15 minutes with the pan covered. Cook until potatoes are well browned underneath. You may want to shake the pan the avoid potatoes sticking. Occasionally wipe inside of lid of moisture to keep it dry.
- With a flat spatula press down on the potatoes and then remove from heat.
- Place a plate (larger than the pan) over the pan and flip over to transfer potatoes from pan to plate. Next you will be cooking the other side of the potatoes so ensure pan is clean and there is still enough oil.
- Slide the potato cake, raw side facing down, back into the pan. Return to a medium heat and cover pan. Cook for around 15 minutes until potatoes are well browned.
- To serve, slide crispy potato cake onto a plate, season with salt and thyme to garnish.