These adorable Potato Galette Flowers take the humble little potato and make them delicious, so cute and so fun.
Slice them thin, layer them into a flower circle and bake until crispy. It’s like a baked potato and a potato chip all in one! I used them under a seared scallop with a dollop of celeriac puree. Then I just snacked on the leftovers.
Tell me, how will you use these delightful Potato Flower Galettes?
Happy day,
~Monique
Potato Flower Galette
1 large potato
1 tbls olive oil
fresh thyme sprig
salt and pepper
Preheat the oven to 375 degrees. Scrub and clean the potato.
Slice thinly on a mandolin or with a knife. Toss the slices with olive oil and fresh thyme pulled from the sprig.
Arrange six slices into a flower on a parchment-lined sheet pan by overlapping the slices in a circle. Sprinkle with salt and pepper. Bake for 20 minutes, the flower edges will become golden and crunchy while the inner overlapped slices will be tender.
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