Ina Garten Potato Galettes With Smoked Salmon

Ina Garten’s Potato Galettes with Smoked Salmon is made with russet potatoes, kosher salt, freshly ground black pepper, canola oil, unsalted butter, crème fraîche, smoked salmon, and fresh chives. This delicious potato galette recipe creates a tasty appetizer or light meal that takes about 30 minutes to prepare and can serve up to 6 people.

This Potato Galettes with Smoked Salmon Recipe Is From Modern Comfort Food Cookbook by Ina Garten

Ingredients Needed:

• 2 large (approx. 565g / 1¼ lbs) russet baking potatoes
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tbsp canola oil
• 4 tbsp (57g / ½ stick) unsalted butter, melted
• 4 tbsp crème fraîche
• 115g / ¼ lb thinly sliced smoked salmon, preferably Scottish
• Minced fresh chives, for serving

How To Make Potato Galettes With Smoked Salmon?

1. Peel and slice the potatoes: Peel the potatoes, then slice them lengthwise into thin matchsticks using the finest julienne blade of a mandoline.
2. Dry the potatoes: Spread the potato matchsticks out in a single layer on a clean kitchen towel or paper towels. Roll the towel up and gently squeeze to remove excess moisture without breaking the potatoes.
3. Season the potatoes: Place the dried potatoes into a bowl. Add 1 tsp kosher salt and ½ tsp freshly ground black pepper, then toss to coat evenly.
4. Heat the oil and cook the first galette: In a small (8-inch/20cm) nonstick omelet or sauté pan, heat 2 tbsp of canola oil over medium heat. Add half of the potatoes to the pan and press them down with a spatula to create a flat layer. Cook undisturbed for 5 minutes.
5. Add butter and continue cooking: Drizzle 1 tbsp of the melted butter around the edges of the potatoes, allowing it to seep underneath. Cook for another 3 to 5 minutes until the bottom is golden and crispy.
6. Flip the galette: Using a large spatula, carefully loosen the edges and flip the galette. Add another tbsp of butter around the edges and cook for an additional 4 to 5 minutes until the second side is browned and crisp. Transfer to a paper towel-lined plate.
7. Repeat for the second galette: Cook the remaining half of the potatoes using the same process to make a second galette.
8. Assemble the galettes: Place the cooked galettes on a cutting board. Spread 2 tbsp of crème fraîche over each one, then top with a layer of thinly sliced smoked salmon.
9. Garnish and serve: Sprinkle the galettes with minced chives and a pinch of kosher salt. Use a sharp knife to cut each galette into 6 wedges. Serve immediately while hot.

Recipe Tips:

• Use a mandoline to slice the potatoes evenly: Slicing the potatoes the same size helps them cook evenly. A mandoline is perfect for this.
• Make sure the potatoes are dry: After cutting the potatoes, dry them well with a towel. If they’re too wet, they won’t get crispy.
• Let the galette cook fully before flipping: Don’t flip too soon. Let the potatoes cook until they turn golden and crispy, or they might end up soggy.
• Use a metal spatula to flip the galette: A thin metal spatula is the best tool to flip the galette without it falling apart.
• Serve the galettes right away: They taste best when hot and crispy, so have everything ready to serve as soon as they’re done.

How To Store & Reheat Leftovers?

• Refrigerate: First, let the leftover potato galettes cool to room temperature. Once cooled, place them in an airtight container and refrigerate for up to 2 days.
• Reheat: Heat a nonstick pan over medium heat and reheat the galettes for 3-5 minutes on each side, until they are warmed through and crispy again.

Nutrition Facts

Serving Size: 1 of 6 servings

• Calories: 203
• Total Fat: 17.8g
• Saturated Fat: 7.95g
• Cholesterol: 35mg
• Sodium: 124.5mg
• Potassium: 264mg
• Total Carbohydrate: 6.7g
• Dietary Fiber: 0.82g
• Sugars: 0.45g
• Protein: 3.9g

Try More Ina Garten Recipe:

• Ina Garten Risotto Cakes
• Ina Garten Baked Fontina Cheese
• Ina Garten Chopped Liver
• Ina Garten Jalapeno Cheddar Crackers