easy potato galette with crispy bread base

Easy Potato Galette comprises of thinly sliced potato layered on top of a crispy bread base and finished off with a sprinkling of dried herbs. Once baked scatter over some freshly chopped herbs and enjoy with a crisp salad for a delicious lunch or light dinner. It makes a great appetizer too!

This impressive potato topped flatbread has the perfect crispy bread base. Different to the more traditional potato galette which is made by layering up sliced potato.

Little beats the aroma of bread baking in the oven to get all the family heading in the direction of the kitchen.

Place this on the table and just watch as the whole family tuck in.

Why you will love this recipe:

• A lovely change to garlic bread and delicious to serve on it’s own or as a tasty alternative to garlic or crusty bread.
• This recipe uses inexpensive ingredients that most of your will have in your stores at home.
• It’s a great make ahead dish and this recipe makes 2 potato flat breads. Enjoy one warm straight from the oven and save the second for later.

How to make Potato Galette:

• To start, 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.
• TOP TIP: 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/450F 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 sliced and served warm or cold.

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. If you like a real hit of spicy heat swap for some chilli flakes.

Serving suggestions:

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.
• The perfect appetiser with a cold glass of crisp white wine.
• 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. For further ideas check out my Easy Mezze Platter Ideas post.
• Perfect to dip into a bowl of creamy hummus.

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. 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.
3. 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.

How to store:

• Fridge: leftovers can be stored in an airtight container in the fridge for 3-4 days. You can then enjoy cold or warm up in the oven.
• Freezer: This recipe make enough for two potato galettes, so eat one and freeze the other. Simply allow the galette to cool completely and place into an airtight container or Ziplog bag. You can 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.

Pin the recipe:

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.

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 minutes mins

Cook Time: 15 minutes mins

Proving Time: 1 hour hr

Total Time: 1 hour hr 45 minutes 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/450F 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

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