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Home » light meals, salads & soups » potato galette with crispy bread base

potato galette with crispy bread base

26 January, 2017 Last Modified: December 7, 2021

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Potato galette, thinly sliced potato with a crispy bread base and a sprinkling of dried herbs. Easy to make and enjoy with a crisp salad for a light lunch or dinner.

Potato galette is an impressive looking flat bread with a crispy bread base, place this on the table and just watch as the whole family tuck in.

Little beats the aroma of bread baking in the oven to get all the family heading in the direction of the kitchen. We’ve added a topping of thinly sliced new potatoes to this flatbread and finished with a sprinkling of herbs.

A potato galette has elegant simplicity to it and is one of our favourite dishes. We’ve sprinkled the dough with dried herbs and then finished the galette with some fresh herbs once its baked.

How to make Potato Galette:

Fresh herbs including thyme and parsley with an open bag of Cypriot Potatoes.
Start by placing the yeast, honey and warm water into a small bowl and get on with looking out the remainder of the ingredients.
A dough made in a stand mixer ready to rise before using.
Using a stand mixer with a dough hook place the flour and salt into the bowl before adding the yeast mixture. Knead on med/high setting for 5 minutes, or until the dough is smooth. Cover the bowl with a damp tea-towel and set aside for 1 hour to prove.
A dough rolled out and ready to top with potatoes.
When the dough is ready, split the ball in 2 enough to make 2 potato galettes. Place on a floured surface and work each piece into a thin round and place on baking sheet lined with parchment paper or a silicone mat.
2 large potato galettes ready for the oven to be baked.
Top the dough with thinly sliced potato, fresh herbs,olive oil and sprinkle over sea salt and freshly ground black pepper. Place the trays in a preheated oven at 210CFan/230C for 10-12 minutes until golden on top.

Serving suggestions:

Our crispy potato galette is a really versatile dish and can be served in a number of different ways:

  1. Add a dressed salad with the galette and you have a lovely light lunch.
  2. Serve it as a side dish alongside any main meal.
  3. A great alternative to garlic bread, serve alongside your favourite bowl of pasta.
  4. On a cold cuts platter, with meats, salami, cheese and antipasti like our Italian Marinated Aubergine or Easy Courgette & Shallot Pickle.
  5. A great addition to any tapas style meal, with bowls of creamy hummus to dip it into.
  6. Serve it as an appetiser with a cold glass of crisp white wine.

Crispy potato Galette recipe ingredients & substitutions:

  • Potatoes, it is important that you use a waxy potato with a good firm texture, and an excellent earthy flavour. We recommend using a Charlotte, Jersey royal or Cypriot potatoes.
  • Olive oil is used both in the bread dough and also as a drizzle over the top of the potatoes. The olive oil is what gives you a crispy bread base and the crispy potato topping. Use olive oil and not extra-virgin olive oil which has too low a burn temperature.
  • Plain flour is used to make the bread dough base. There is no need to use strong bread flour as this is a flatbread. However, you could substitute plain white flour for plain wholemeal flour if you wish.
  • Dried herbs are sprinkled over the top of the potatoes before the galette is baked in the oven. We have used dried oregano but you could also use dried thyme, dried rosemary or Italian mixed herbs.
  • Fresh thyme and parsley leaf is added for a burst of fresh herb flavour just before serving. You could substitute with fresh basil too.
  • Crushed paprika flakes can be added as we have done for an added flavour hit, however this is entirely optional.
A potato galette cut into slices and served with a side green salad.

Useful hints and tips:

  1. Great served either hot or cold, so this is a great make ahead dish. If serving the following day simply warm in the oven for 10 minutes before serving.
  2. This recipe make enough for two potato galettes, so eat one and freeze the other. Simply allow the galette to cool completely. You can them either freeze whole, or divide into portions and freeze individually. This way you can take out only what you need. When ready to enjoy, defrost then pop into an hot oven for 10 minutes to warm through.
  3. We have used a stand mixer with a dough hook as this is a wet dough which can be tricky to work with. However, it can be made by hand and if so, we recommend using a bread scraper to help you pull everything together.
  4. Two baking sheets lined with a silicone mat stop the bread from sticking to the sheet while baking. You can also line the tray with baking parchment or even a liberal dusting of flour. You could also use a preheated pizza stone if you have one.

Pin the recipe:

A pinterest graphic of a potato galette.

Additional recipe suggestions:

If you like this dish it would work well on a sharing platter alongside:

  • Beetroot Cured Salmon
  • Smoked Mackerel Pate
  • Creamy Hummus
  • Carrot Hummus
  • Creamy Potato Salad with Bacon & Chives

Hosting your own brunch then take the stress out of it and head to our Ultimate Guide to Brunch. All our brunch recipes together in one place, along with hints and tip.

If you like potato and are looking to change things up a bit, have a look at our 12 Best Potato Side Dishes post. It’s full of useful hints and tips, along with all our favourite potato recipes.

Oven baked potato galette with fresh herbs just out of the oven.

Potato Galette with Crispy Bread Base

Potato galette topped with new potatoes and dried herbs. Easy to make and enjoy with a crisp salad for a light lunch or dinner.
5 from 5 votes
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Prep Time: 30 mins
Cook Time: 15 mins
Proving Time: 1 hr
Total Time: 1 hr 45 mins
Servings: 12 portions
Calories: 192kcal
Author: Michelle Rolfe

Ingredients

Dough

  • 7 g dried yeast
  • 1 tsp honey
  • ½ tsp salt
  • 200 ml lukewarm water
  • 3 tbsp milk
  • 3 tbsp light olive oil
  • 280 g plain flour

Topping

  • 750 g bag New Potatoes (use a waxy variety like Charlotte, Jersey Royal or Cypriot)
  • 2-3 tbsp olive oil
  • 2 2 tsp dried oregano or thyme
  • 1-2 tsp sea salt
  • freshly ground black pepper
  • fresh thyme leaves
  • fresh parsley

Instructions

  • Place the yeast, honey and warm water in a small bowl while you measure out the remaining dough ingredients.
  • Place the flour and salt in the mixing bowl of a stand mixer fitted with a dough hook and mix gently to incorporate the salt. NOTE: You can do this by hand but it is quite a wet dough, so you will need to work it with a dough scraper.
  • Pour the yeast mixture into the flour while the mixer is on and allow to mix until all ingredients are well combined. Knead on medium/high setting until the dough is smooth, approximately 5 minutes. This may take longer if kneading by hand.
  • Scrape down the dough and leave it in the bowl, cover with a damp tea-towel and set aside for about an hour to prove.
  • While the dough is proving, wash and slice the potatoes very thinly, using a mandolin or food processor if you have one. Place the sliced potatoes in a bowl of cold water to stop them from oxidising and discolouring.
  • Once the dough has risen, remove from the bowl onto a floured work surface. Portion the dough into 2 pieces and place each piece of dough onto a baking tray lined with either baking parchment or a silicone mat. You could also use a pizza stone if you have one.
  • Using either your hands, or a rolling pin, work each piece into a thin round. NOTE: The dough is quite pliable so its easy to use your hands.
  • Top the flattened dough with the sliced potatoes in a fan shape overlapping like roof tiles. Sprinkle the galette with the sea salt, black pepper, dried herbs and olive oil.
  • Place the baking sheets in a preheated oven at 210CFan/230C and bake for 10-12 minutes until golden.
  • Once baked, remove from the oven and finish the galette with chopped fresh herbs. This galette can be served sliced warm or cold.
Nutrition Facts
Potato Galette with Crispy Bread Base
Amount Per Serving
Calories 192 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 298mg13%
Potassium 307mg9%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 19IU0%
Vitamin C 12mg15%
Calcium 27mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

• Please note that the nutrition information provided above is approximate and meant as a guideline only •

Course : Canape, Starter, Side, Lunch
Cuisine : French
Keyword : crispy bread base, crispy potato galette, potato galette, vegetarian
Tried this recipe? We’d love to see your photos!Mention @lostinf00d or tag #lostinfood!
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10 Comments

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Reader Interactions

Comments

  1. Eb Gargano | Easy Peasy Foodie

    1 March, 2021 at 13:05

    5 stars
    Oooh, yum! This looks fab 😀

    Reply
    • Lesley

      2 March, 2021 at 12:19

      Thank you Eb, it makes a tasty change to plain flatbread.

      Reply
  2. Chloe Edges

    28 February, 2021 at 21:41

    5 stars
    OOh this sounds delicious, I’ll be keeping my eye out for some new potatoes!

    Reply
    • Lesley

      1 March, 2021 at 13:02

      Thank you Chloe, definitely worth giving a try, so tasty that it’s difficult to stop at one slice.

      Reply
  3. Cat

    26 February, 2021 at 21:23

    5 stars
    Double carbs is always a winner. I loved this, simple flavours but so incredibly delicious!

    Reply
    • Lesley

      1 March, 2021 at 13:01

      Thank you Cat, this is such a tasty, savory take on a galette and so simple to bake.

      Reply
  4. Choclette

    27 November, 2019 at 09:46

    5 stars
    Gosh this sounds good. I haven’t had any breakfast yet and it’s made me feel very hungry. Interesting to see a bread base rather than a pastry one. It’s like a vey classy pizza.

    Reply
    • Lesley

      27 November, 2019 at 16:28

      Thank you Choclette, this galette makes a lovely change, pretty to look at but easy to make. Lesley x

      Reply
  5. Emily

    19 February, 2017 at 07:29

    This recipe sounds like something I have to try! And the photographs in your blog are just delicious! X Emily

    Reply
    • Michelle

      23 February, 2017 at 13:50

      Thanks Emily x Very kind of you to say! Hope you do try and if so please let us know! Cheers, Michelle & Lesley

      Reply

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