I'm almost certain that there’s nothing better in this world than making an Ina Garten recipe in the middle of winter. Her recipes are comforting, foolproof and (perhaps most importantly) delicious, making them the perfect thing to whip up when temperatures drop and you need a little extra coziness.
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?
Now, this isn’t my first Ina-inspired potato rodeo. I’ve made and reviewed Ina Garten's simple latkes, and I’m pleased to report that Ina knows how to turn a humble potato into something dinner-party worthy. And if you know an Ina recipe, well, that combination of simple but elegant is kind of her whole thing.
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.
I opted for the appetizer option because it felt like the perfect portion for one and because, as Ina makes the dish on her show (see the video here), she casually mentions that she first had this dish at a party at Nancy Meyers’ house. Honestly, if that’s not reason enough to make it, I don’t know what is. Here's what happened when I whipped up this recipe in my kitchen.
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What Is Ina Garten’s Potato Galette?
Courtesy Jessica Wrubel
Ina’s potato galette is essentially a pan-fried round of very thinly sliced potatoes held together with butter, olive oil and luck. There’s no flour, no egg and no binder of any kind, making this slightly different than latkes or potato pancakes.
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
To make the galettes (this recipe makes two small potato pancakes), you'll need two russet potatoes, canola oil, unsalted butter, salt and pepper. For toppings, you’ll need crème fraîche, smoked salmon and a sprinkle of chives.
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How To Make Ina Garten’s Potato Galette
Courtesy ofJessica Wrubel
Ina uses the julienne blade on her mandoline to thinly slice the potatoes into matchsticks, but I had to use a slightly different method since I don't have that attachment. I peeled the potatoes, sliced them on the mandoline, then cut the slices into matchsticks with a knife.
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.
Once the potatoes are dry, toss with salt and pepper and heat some canola oil in your pan. (Because these are small galettes, Ina uses an 8-inch pan.) Add half of the potatoes to the skillet, then press them firmly into the pan with a spatula to form a compact round.
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
Related: How to Make the Best-Ever Brisket, According to Ina Garten
My Honest Thoughts About Ina Garten’s Potato Galette
Courtesy Jessica Wrubel
Watching Ina effortlessly make this on her show was inspiring, and I got caught up in my kitchen dreams for a second—it's just potatoes, easy enough, right? But I swear, my mandoline was laughing at me from the corner of my kitchen. The thinly slicing and julienne-ing of the potatoes was the hardest part, at least for me, since I don’t seem to have great luck with sharp kitchen tools. However, once I got going, the process became easier. Flipping the galette is the most nerve-wracking part, but if you commit and don’t rush it, you’ll be fine.
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.
The galette was deeply crispy on the outside, tender on the inside and rich thanks to the crème fraîche on top, but it somehow avoided being too rich or heavy. The slightly salty salmon and pop of fresh chives really pulled everything together and added another layer of accessible luxury.
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.
Related: I Tried Ina Garten’s Rugelach—and Honestly, They’re Perfect
Tips for Making Ina Garten’s Potato Galette
Courtesy ofJessica Wrubel
If there’s one reason this recipe can go wrong, it’s moisture, which is why drying off the potatoes with a kitchen towel is an important step. Avoiding excess moisture will not only help to potatoes stick together (so the whole galette doesn't fall apart when you flip it), but it will also help them get nice and brown and crispy.
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
Though it may be tempting to flip your galette after a minute or two, it's crucial that you let it cook undisturbed for the full five minutes before flipping. This process gives the galette the best chance of browning evenly, but it also will ensure that your galette stays intact when you do finally give it a flip.
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