And, because winter is the unofficial season of the potato (or at least the season when many of us turn to carb-based comfort foods), I was immediately delighted when I came across Ina’s multiple (yes, multiple) versions of potato galette. Crispy edges, tender centers, butter, salt—what more could you possibly want on a gloomy January day?
Ina Garten's recipe for Potato Galettes with Smoked Salmon is a smaller, appetizer-style version of her larger potato galette. Both are a tangle of shredded potatoes that cook up crunchy on the outside and tender inside, but the smaller iteration gets topped with crème fraîche and smoked salmon.
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What Is Ina Garten’s Potato Galette?
Courtesy Jessica Wrubel
The appetizer version makes two smaller galettes that are sliced and served with crème fraîche and smoked salmon, making it a perfect appetizer for a few people or a delicious breakfast, brunch or lunch option for one, which is how I enjoyed it.
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Ingredients for Ina Garten’s Potato Galette
Courtesy ofJessica Wrubel
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How To Make Ina Garten’s Potato Galette
Courtesy ofJessica Wrubel
Whichever process you use, after you've got the potato matchsticks, put the sliced spuds in a kitchen towel and roll them up, squeezing lightly to remove any excess moisture. This drying step helps the galette hold together and brown properly. In the video, Ina mentions that you should try to arrange the potato matchsticks in the same direction so as not to break them into smaller pieces.
Let the galette cook, undisturbed, for about five minutes (no peeking!). Drizzle some melted butter around the edges of the galette and let it cook until the potatoes are golden brown, which should take another three to five minutes. Flip the galette, add some more butter and cook until browned on the other side, about another five minutes.
Courtesy Jessica Wrubel
After cooking the galette on both sides, transfer it to a paper-towel-lined plate to drain, then repeat with the remaining potatoes. When ready to serve, top the galette with crème fraîche, smoked salmon and a sprinkle of chives before cutting into slices.
Courtesy ofJessica Wrubel
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My Honest Thoughts About Ina Garten’s Potato Galette
Courtesy Jessica Wrubel
This recipe does a great job of taking something familiar and elevating it just enough to feel special without becoming fussy. I have to say, I had a fantastic lunch the day I made this. It may look like a giant latke, but it’s a bit different from a latke in the sense that it doesn’t use a binder, and (being the self-described latke expert I am), I can taste the difference. This one was closer to a potato rösti, the hashbrown-like Swiss dish.
Delicious flavors aside, the presentation is what really makes this galette something special. Served as an appetizer, it’s impressive in a quietly elegant way. I would absolutely make this again for brunch guests, dinner party guests or just for myself on a random Tuesday afternoon. It’s that easy and it’s that good.
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Tips for Making Ina Garten’s Potato Galette
Courtesy ofJessica Wrubel
2. Pack the pan
Another key part of this recipe is packing the potatoes firmly into the pan so the galette holds together. You want a medium-thickness layer of potatoes in your frying pan and be sure to press on the potatoes firmly with your spatula as the galette cooks.
3. Don't flip too quickly
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