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:
Our crispy potato galette is a really versatile dish and can be served in a number of different ways:
- Add a dressed salad with the galette and you have a lovely light lunch.
- Serve it as a side dish alongside any main meal.
- A great alternative to garlic bread, serve alongside your favourite bowl of pasta.
- On a cold cuts platter, with meats, salami, cheese and antipasti like our Italian Marinated Aubergine or Easy Courgette & Shallot Pickle.
- A great addition to any tapas style meal, with bowls of creamy hummus to dip it into.
- 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.
Useful hints and tips:
- 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.
- 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.
- 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.
- 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.
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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.
Potato Galette with Crispy Bread Base
- 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
- 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
- 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.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •Share on Facebook
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