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    Potato and Rosemary Galettes

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    Potato and Rosemary Galettes

    These galettes provide a contrasting crisp texture to the succulent fish. With a knife, cut a slice from the bottom of the potato to make a base, then slice as thinly as you can. If you have a mandolin, use it to speed things up and make uniformly thin slices that will cook evenly.

    • Vegetarian
    • Preparation time: 15 minutes to 20 minutes
    • Cooking time: 70 minutes
    • Total time: 1 hour 30 minutes 60 minutes 30 minutes

    Serves: 2


    • 2 tbsp olive oil, plus extra for drizzling
    • 1 large onion, thinly sliced
    • Leaves from a sprig of rosemary, chopped
    • 1 large clove garlic, crushed
    • 2 large waxy potatoes, such as Cara, peeled and sliced wafer thin
    • Salt and freshly ground black pepper


    1. Preheat the oven to 200°C, gas mark 6. Place a baking sheet in the oven.
    2. In a small frying pan with an ovenproof handle, heat 2 tablespoons of the oil and cook the onion over a low heat for 5-6 minutes, without colouring. Add the rosemary and garlic and cook for a further minute. Remove from the heat and cool a little.
    3. Place the peeled, sliced potatoes in a bowl. Add the onion mixture to the bowl and, using your hands, mix thoroughly until the onion is well distributed. Season.
    4. Remove the heated baking sheet from the oven and grease lightly with olive oil, using a pastry brush or kitchen paper dipped in oil. Take care not to burn your hands on the hot baking sheet.
    5. Form 2 generous stacks of potato and onion on the sheet, about 4-5cm high. Drizzle them with olive oil and roast for about 1 hour. Check to see that they are browning evenly. If not, turn the tray around in the oven. The galettes are cooked when a skewer or knife inserted into the middle meets with no resistance.

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