Unique Purple Potato Galette

Today’s Recipe: Purple Potato and Rosemary Galette

I’m excited to share a special dish that brings together the earthy flavors of purple potatoes and fragrant rosemary in a beautiful galette. This recipe is perfect for a cozy fall evening or a holiday gathering, and it’s sure to impress your family and friends.

Ingredients:

• purple potatoes (500g)
• fresh rosemary (15g)
• heavy cream (120ml)
• salt (to taste)
• black pepper (to taste)
• butter (30g)
• garlic (1 clove)

Kitchen Tools:

• chef’s knife
• cutting board
• rolling pin
• oven
• cast iron skillet

Start by preheating your oven to 375°F (190°C). Peel and thinly slice the purple potatoes using a mandoline or a sharp knife. Finely chop the fresh rosemary leaves and mince the garlic.

In a small saucepan, heat the heavy cream over low heat and infuse it with the chopped rosemary and minced garlic. Let it simmer for a few minutes to allow the flavors to meld. Season with salt and black pepper to taste.

In a cast iron skillet, melt the butter over medium heat. Arrange the sliced purple potatoes in a circular pattern, overlapping slightly to create a beautiful spiral. Pour the infused cream over the potatoes, making sure to coat them evenly.

Transfer the skillet to the preheated oven and bake for about 45-50 minutes, or until the potatoes are tender and golden brown. Allow the galette to cool slightly before carefully flipping it onto a serving platter.

Serve the purple potato and rosemary galette warm, garnished with extra fresh rosemary leaves. This dish is a unique twist on a classic potato dish, with the vibrant purple hue adding a pop of color to your table.

Approximate total weight of the cooked dish: 800g
Number of servings: 4
Average weight of one serving: 200g
Approximate calorie count per serving: 250 calories

One clever tip for this dish is to sprinkle some grated Parmesan cheese over the top before baking for an extra layer of flavor and a crispy finish.

I hope you give this purple potato and rosemary galette a try and enjoy it as much as I do. Feel free to experiment with different herbs or toppings to make it your own. Happy cooking!