Potato galette Crispy on the outside and chewy on the inside

Jagaimo no galette（ジャガイモのガレット）

What kind of dish is Jagaimo no galette??

“Galette” is a food that originated in the Brittany region of France. The French word “galet” means “pebble,” but today, round and flat dishes and pancakes are collectively called “galette.”

One of the most famous is the galette made from buckwheat flour. Galette, which is made by mixing buckwheat flour, salt, and water, rolling it out into a thin circle, baking it, and eating it with your favorite toppings, has become a local dish of the Brittany region of France.

One of the appeals of “Galette” is its versatility. Each region has its own characteristics in taste and ingredients.

Sweets such as a cake called Galette des Rois and cookies called Galette Bretonne are also famous.

Galettes made with potatoes are called Galette des Pommes de Terre.

” Crepe” is a food similar to galette. Crepes, like galettes, originated in France, and they are also made with round, thin dough.

The difference between a galette and a crepe is the dough; buckwheat flour is generally used for galettes and wheat flour is used for crepes.

potato galette　Galette des Pommes de Terre

NUTRITION FACTS of Potato galette

95kcal Protein 3.3g Fat 4.1g Carb 13.8g Salt Equivalent 0.8g

INGREDIENTS for Potato galette (4SERVINGS)

potato (May Queen) 300g
salt 3g
pepper appropriate amount
shredded cheese 30g
oil 2 teaspoons
ketchup 10g

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Potato galette COOKNG INSTRUCTIONS

①Use a slicer to cut the potatoes to 1.3mm thick, then cut them cut into sticks as thin as possible.

Potato starch is a necessary element, so it is not exposed to water.

②Rub salt into the potatoes.

Removing excess water from the potatoes gives them an attractive crunchy texture and can also add flavor to the potatoes.

③Combine potatoes, salt, pepper, and shredded cheese.

④Heat a teaspoon of oil in a frying pan and spread the potatoes evenly. I use a frying pan with a diameter of 18 cm.

⑤The golden rule is to cook slowly over low heat, pressing occasionally with a spatula.

⑥Heat 1 teaspoon of oil in a larger frying pan and turn it over.

⑦It’s done when both sides are browned. Add ketchup or whatever you like.

naokoan

I’m Naoko. After graduating from a registered dietitian training school, I am working as a registered dietitian at a hospital in Japan. I love to cook and eat delicious food. I make recipes with calorie counting. The reason why all the ingredients are written as “g” is to accurately calculate calories. I am especially good at cooking with pressure cookers and ovens. I would like to introduce the recipe to foreigners who are interested in Japanese food. So I started writing Japanese home cooking recipes on my blog in English. 大学卒業後、管理栄養士として病院で勤務しています。レシピはカロリー計算を出来るだけ正確に行いたいので“g”で表記しています。日本の家庭料理のレシピを英語で紹介しています。圧力鍋とオーブンを使う料理が得意です。日本食・和食に興味を持ってもらえたら嬉しいです。よろしくお願いします(*ˊᵕˋ)♡‧₊