Crispy, herby, delicious little stacks of sliced potato. This recipe is a lovely little side for dinner parties, or if you’re cooking to impress someone special!
Prep time: ~45 minutes
- 4 large potatoes, peeled if desired, scrubbed well and cut into very thin slices (a mandoline or food processor with a slicer attachment works best).
- 3 tbsp olive oil.
- 1 small handful fresh thyme, leaves stripped off the stems and finely chopped.
- 2 cloves garlic, peeled and finely minced.
- sea salt (optional).
Preheat the oven to 425 F/220 C.
In a large bowl, mix the potatoes with the olive oil, making sure to coat each individual slice. Add in the herbs, garlic, and season well with salt and pepper. Toss to coat.
To make the galettes nice and precise, take a cupcake/muffin tin and grease the cups. Layer up the potato slices in the cupcake cups, pushing them up the sides slightly so they’re taller around the edges. If you don’t have a cupcake tin, use a baking sheet with some parchment paper – the galettes won’t be quite as precise, but they’ll still taste delicious!
Sprinkle on top with a tiny bit of sea salt, and pop them in the oven for 30-40 minutes, until golden and crispy on the edges, and soft in the middle.