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from "The New Basics Cookbook" by Julee Rosso and Sheila Lukins

Be sure to present this beautiful potato tart whole, and slice it into wedges at the table. Everyone will be dazzled!

6 to 8 portions
 The New Basics Cookbook

4 Idaho potatoes (8 ounces each)
8 tablespoons (1 stick) unsalted butter
1 1/2 teaspoons chopped fresh rosemary leaves or Italian (flat-leaf) parsley
3/4 teaspoon dried thyme leaves
Freshly ground black pepper, to taste
Coarse (kosher) salt, to taste

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1.Peel the potatoes and slice them very thin, dropping the slices into a bowl of cold water as you proceed. When they are all sliced, drain and pat dry.
2.Melt 2 tablespoons of the butter in a 10-inch nonstick skillet. Swirl the butter to coat the surface; then remove the skillet from the heat. Arrange one third of the potato slices in a spiral, starting in the center and overlapping, so that the bottom of the skillet is covered.
3.Cut 2 tablespoons of the butter into small pieces and sprinkle them over the potatoes. Then sprinkle the potatoes with 1/2 teaspoon of the rosemary, 1/4 teaspoon of the thyme, and salt and pepper. Repeat, making two more layers of potatoes, butter and seasonings, pressing each layer down with a spatula.
4.Place the skillet over the medium-low heat, and cook until the bottom is crisp and golden brown, 45 minutes. Then invert the galette onto a flat plate and slip it back into the skillet. Continue cooking until the other side is golden, 10 to 15 minutes.
5.Invert the galette again onto a serving platter. Cut it into wedges and serve immediately.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  Russet Potato - $4.99/ea
 approx. 5lb bag
  Breakstone's All-Natural Unsalted Butter - $3.99/ea
 2ct, 4oz ea
  Rosemary - $1.99/ea
 approx. 2oz
You May Already Have
  Spice Supreme Thyme - $1.29/ea
  Just FreshDirect Tellicherry Peppercorns (Refill) - $4.99/ea
  Morton Coarse Kosher Salt
This product is currently unavailable.
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