Baked Potato Galette

Baked Potato Galette

Been a while since I posted something savoury and that is baked. Actually, has been quite a while since my Baked Samosas. Today’s recipe is a cross between comfort food and an elegant, showstopper worthy dish. Like most of my other dishes, this is unbelievably simple, easy to put together with just a few humble ingredients and yet looks extremely fancy. I love baking this recipe using an iron skillet because it lends the perfect crisp edge on the outside and soft buttery like texture in the middle. More so, serving it straight out of the oven in the skillet gives a homey rustic feel to the dish, plus one dish less to clean. If you are intimidated with baking, start here. It is simple and such a forgiving recipe. Do give it a try…


Serves 6 to 8


4 medium-sized russet potatoes
1/4 cup olive oil, divided
1 tsp garlic powder
1 sprig rosemary, finely chopped
1 sprig thyme, finely chopped
Black pepper powder to taste
Salt to taste
Juice of 1/4 lemon
Coriander or parsley for garnish


1. Slice the washed potatoes thinly and uniformly using a food processor or a mandolin cutter. The slices should not be thicker than 3mm. Add the juice of 1/4 lemon to avoid discolouration. Set aside while you prep the skillet
2. Pre-heat the oven to 200 degrees C
3. Grease the bottom and sides of a 10-inch ovenproof iron skillet with 1 tablespoon of olive oil and lightly sprinkle with pepper
4. In a large bowl add the sliced potatoes, oil, salt, pepper, thyme and rosemary together and toss until thoroughly coated
5. Working from the outside-in, use some of the potato slices to cover the bottom of the skillet with a layer of slightly overlapping, making concentric rings
6. Repeat and continue building the galette in layers until all the potato slices are used up
7. Place the prepared skillet in the oven and bake until cooked and crisp on the edges for approx. 30- 40 minutes. Pierce with a knife to check for doneness
8. Set aside to cool for 5-10 minutes. Run a spatula along the edges to loosen the galette
9. Garnish with chopped coriander
10. Cut into wedges and serve warm directly from the skillet or invert it onto a serving dish if you desire

Baked Potato Galette

TIP: If you notice the potatoes start to brown before they are cooked all the way through, cover with aluminium foil and remove for a few minutes towards the end of baking.

Enjoy! Do subscribe to my Facebook Page: My Culinary Saga to get regular yummy updates.

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I am sharing with Angie and the rest of the gang at Fiesta Friday #196 co-hosted by  Antonia @ and Jhuls @ The Not So Creative Cook

Have a good weekend!
Love & hugs,


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