1packet Cypriot New Potatoesor any type of waxy potato
2 2tspdried oregano or thyme
freshly ground black pepper
fresh thyme leaves
Put the yeast, honey and warm water in a small bowl while you measure 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. 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 combined. Knead on medium high until the dough is smooth, approximately 5 minutes.
Scrape down the down, leave in the bowl, cover 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 from discolouring.
Once the dough has risen, remove from bowl onto a floured work surface. Portion the dough into 2 pieces. Work each piece into a thin round onto a flour dusted baking try with either a your hands or a rolling pin. (The dough is quite pliable so we like to use our hands)
Top the dough with the sliced potatoes in a fan shape overlapping like roof tiles. Sprinkle the galette with the sea salt, black pepper and dried herbs and olive oil.
Bake for 10-12 minutes until golden. Finish the galette with the chopped fresh herbs. Can be served sliced warm or cold.