Late spring/early summer is by far my favorite time to eat potatoes.
You may think of potatoes as being a warm, wintery veggie, but did you know that some of the best tasting potatoes are ready to eat in June?
These are considered "new potatoes" which just means potatoes that are harvested when they are still young and small. They are the same varieties as their larger counterparts, but are harvested earlier in the season when they are sweet and flavorful. Also, because these potatoes are harvested young, their skins are very tender.
In this recipe, I use (locally-grown) new potatoes and highly recommend you doing the same. The potatoes are the main focus in this dish because good, start-of-the-season potatoes have such an incredible flavor that deserve celebrating rather than overpowering them with lots of seasonings. Besides some local herbs, garlic, butter, olive oil, salt, and pepper, I try to keep the seasonings minimal for this.
Seasonal produce seriously tastes the best. Always try to eat what's in season when you can; the flavors are simply undeniable.
POTATO GALETTES RECIPE
Makes 8-10 galettes
Ingredients
1/2kg (1lb) new potatoes, scrubbed with skin on
1/4 cup olive oil
2 tablespoons vegan butter, melted
2 large garlic cloves, finely minced
1/2 cup chopped fresh parsley
1 teaspoon sea salt
1 teaspoon fresh cracked pepper
3x270g sheet of pre-made puff pastry dough/butter dough. Many times it’s accidentally vegan (made with margarine). To make it gluten-free, follow this recipe.
Toppings and garnish
2-3 tablespoons vegan butter, melted
Handful of fresh chives, chopped
Few pinches of flakey sea salt
Optional: small drizzle of good olive oil
Instructions (see video)
Set oven to 200 degrees Celsius or 390 degrees Fahrenheit.
When your potatoes have been scrubbed with water and a sponge/towel, make sure they are dried thoroughly.
Fill a large bowl with cold water. Using a mandolin, slice potatoes into thin slices and put them into the bowl of water as you slice to avoid browning.
Drain the the bowl of water then pat the slices of potatoes dry. Add in the olive oil, melted vegan butter, minced garlic, chopped parsley, sea salt, and fresh cracked pepper. Mix well to combine.
Cut the pastry dough into 4-6 sections per sheet. Curl the edges just a bit to form a circular shape, then layer in your potato filling. There should be 2-3 layers of the potato filling.
Once all the galettes have their filling, pull some of the dough over the edges of the filling (don't worry about making it perfect - the more rustic the better!). Distribute the additional 2-3 tablespoons of melted butter amongst the galettes.
On a parchment-lined baking sheet, place your galettes in the oven and bake for about 12 minutes or until the crust is golden.
Remove the galettes from the baking sheet and top with the chopped chives, a little bit of flakey sea salt, and (optionally) a small drizzle of good olive oil. Serve while still warm and enjoy!
Lots of love,
Ashley
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