Galette Potatoes

James Beard

Author and Educator


  • 4 Idaho potatoes
  • 6 tablespoons butter
  • Salt to taste
  • Freshly ground pepper to taste


Peel and thinly slice the potatoes. Melt the butter in a heavy skillet; transfer to a small bowl. Arrange the potato slices in a rosette fashion in the skillet. Start with a large slice in the center and overlap the other slices. 

Salt and pepper each layer and dot with the melted butter. Cover and cook over fairly low heat for 20 to 25 minutes. 

Increase the heat and shake the pan lightly. Invert on a hot platter. 


serves 4 as a side dish