I love potatoes. I could eat them for every meal. That is why I am always looking for new ways to make them. I found this recipe on Snippets of Thyme. It is a nice light way to enjoy a potato. Course I loved dipping mine in my garlic aioli which made it not so healthy. But it sure was yummy!
1 large russet potato, peeled and grated (1 1/2 cups)
1 small leek, white and pale-green parts only, thinly sliced crosswise and rinsed well
3 tablespoons gluten free all-purpose flour
1 pinch nutmeg
Coarse salt and freshly ground pepper
Extra-virgin olive oil
1 cup watercress, trimmed
1/2 teaspoon fresh lemon juice
Place potato in a bowl of cold water, and let soak for 10 minutes. In a seperate bowl soak the leeks in cold water. Drain well in a salad spinner or squeeze in a clean kitchen towel to remove excess water.
Do the same with the Leeks.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Scatter potato mixture in skillet, and press lightly with a spatula to make sure it holds together. Cook until underside is golden, about 6 minutes.
Flip. Raise heat to medium-high. Cook until underside is golden, 4 to 5 minutes.
Turn out galette. Toss watercress with lemon juice and 1 1/2
teaspoons oil, and place on top of galette. Slice into 8 wedges
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