Potato galette with cilantro
Bonjours, mes amis! And welcome back to Mised Out.
This month, we’ve been exploring the savory galette in all its delicious forms, from the chickpea flour socca to the onion and anchovy classic pissaladière. We started the month with Cyril Lignac’s potato-based galette so it seems right that we end the month with another.
This version of a galette de pommes de terre is from Hélène Darroze. Onion, garlic and cilantro add lots of punch to the humble potato. It really is one of the most flavorful potato pancakes I’ve ever eaten. Topped with a fried egg and acid-packing tomatoes, its pure deliciousness on a plate.
My first attempt with the recipe didn’t go so well though. The flavors were definitely spot on. And I could see how you could swap out all sorts of interesting herbs for the cilantro. Oregano would be amazing, for example. So would fresh thyme. Great as-is, and lots of potential, so what don’t work? For me, the amount of potatoes and the ratio of potato-to-egg was off. I had a huge galette (I mean, 800 grams of potatoes is a good amount of potato!) and there didn’t seem to be enough egg to hold the whole thing together.
Undeterred, I took a deep breath, smiled and tried a second time. I loved the flavor and the simple execution of the dish. I cut down the amount of potato by about two thirds – using just one medium-sized russet – and kept everything else as written. So much better! The galette de pommes de terre held together, was just as delicious as my first attempt and was plenty as a starter for four people.
That’s the thing about recipes. They are guides, not rulebooks. If something isn’t working for you in a recipe, play around a bit with it. And remember to smile. The best food comes from cooking with happiness and love.
And now, chers lecteurs – Hélène Darroze’s Galette de Pommes de Terre à la Coriandre.
Galette de pommes de terre à la coriandre
Ingredients
- 800 g pommes de terre charlotte
- 1 oignon
- 2 gousses d'ail
- 1 œuf
- 2 branches de coriandre
- 30 g graisse de carnard
- Sel
- Poivre
Instructions
- Préchauffez le four à 200 °C.
- Pelez les pommes de terre, l'oignon et les gousses d'ail. Lavez les pommes de terre.
- À l'aide d'une mandoline, râpez les pommes de terre et l'oignon., hachez les gousses d'ail jusqu'à les réduire en pulpe.
- Effeuillez la coriandre et ciselez les feuilles.
- Dans un saladier, versez les pommes de terre, l'oignon et la pulpe d'ail. Assaisonnez de sel et de poivre. Ajoutez l'œuf battu et les pluches de coriandre ciselées.
- Dans une petite poêle avec un peu de graisse de canard, versez le contenu du saladier, laissez rôtir sur feu moyen pendant 5 minutes environ, puis retournez la galette et laissez rôtir à nouveau 5 minutes. Déposez dans le four et poursuivez la cuisson pendant une quinzaine de minutes.
- À la sortie du four, renversez la galette sur une assiette de présentation. Servez aussitôt.