Rosemary Potato Galette

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 4 idaho potatoes (8 ounces each)
• 8 tablespoons butter (1 stick)
• 1 1/2 teaspoons fresh rosemary leaves, chopped
• 1 1/2 teaspoons fresh italian parsley, chopped
• 3/4 teaspoon dried thyme (or 2 tsp. fresh)
• fresh ground black pepper, to taste
• salt, to taste

Recipe

• 1 peel the potatoes and slice them really thin, dropping the slices into a bowl of cold water as you go along. when they are all sliced, drain and pat dry.
• 2 melt 2 tbls. of the butter in a 10" nonstick skillet. swirl the butter to coat the surface; then remove the skillet from the heat. arrange 1/3 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 tbls. of the butter into small pieces and sprinkle them over the potatoes. then sprinkle the potatoes with 1/2 teaspoons of the rosemary,1/2 tsp of the parsley, 1/4 teaspoons of the thyme, and salt and pepper. repeat, making 2 more layers of potates, butter, and seasonings, pressing each layer down with a spatula.
• 4 place the skillet over medium low heat, and cook until the bottom is crisp and golen 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 agaiin onto a serving platter. cut it into wedges and serve immediately. enjoy!