Garlic Herb Potatoes Galette Recipe

If you’re on the hunt for a side dish that’s both rustic and refined, I’ve got just the thing for you — this Garlic Herb Potatoes Galette Recipe is truly next-level. It’s crispy, buttery, and loaded with fragrant garlic and fresh herbs, making it the ultimate comfort food that’s perfect for family dinners or impressing guests. Trust me, once you try this, it’ll become your go-to way to serve potatoes for years to come!

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Ingredients You’ll Need

Getting the ingredients just right is key to nailing this Garlic Herb Potatoes Galette Recipe, and luckily, the list is straightforward — no fancy stuff required. Choosing the right potatoes and fresh herbs really makes a difference, so here’s what I always make sure to have on hand.

• Red potatoes: I love red potatoes here because their waxy texture holds up beautifully during baking without falling apart.
• Salted butter: Using salted butter adds a nice depth of flavor right from the start; plus it helps with seasoning.
• Olive oil: This not only helps the potatoes crisp up but adds a lovely fruity note that balances the butter.
• Garlic cloves: Fresh minced garlic is a must—don’t skimp on it to get that garlicky punch.
• Fresh chives: They add a subtle oniony brightness that complements the potatoes perfectly.
• Fresh parsley: Adds color and freshness for a finished dish that looks as good as it tastes.
• Salt and pepper: Essential for seasoning each potato slice as you layer them.
• Olive oil for greasing: Make sure your cast iron skillet is well coated so your galette releases easily.

Variations

I love how adaptable the Garlic Herb Potatoes Galette Recipe can be. Over time, I’ve introduced little twists to match what’s in season or simply to shake things up a bit. Don’t hesitate to personalize it—this galette is forgiving and makes a great canvas for your creativity.

• Cheesy Delight: Adding a layer of grated Gruyère or Parmesan between the potato slices turns this into a gooey, irresistible treat—my kids go wild for this version.
• Spicy Kick: Sprinkle a dash of smoked paprika or cayenne with the salt and pepper for a smoky warmth that’s surprisingly addicting.
• Herb Swap: If you can’t find chives or parsley, thyme, rosemary, or tarragon work beautifully as substitutes.
• Vegan Style: Use vegan butter and skip the salted butter to make this dish dairy-free without sacrificing flavor.

How to Make Garlic Herb Potatoes Galette Recipe

Step 1: Prepping the Potatoes and Herb Butter Mixture

This is where the magic starts. I like to slice my potatoes thinly and evenly – using a mandoline makes this foolproof, but a sharp knife works if you’re careful. While you’re slicing, melt the salted butter and mix it with olive oil, minced garlic, chives, and parsley. This buttery, herby mixture will not only season the potatoes but also help them crisp up beautifully in the oven.

Step 2: Layering the Galette in the Cast Iron Skillet

Grease your cast iron skillet generously with olive oil so the galette doesn’t stick. Now comes the fun part — start layering the potato slices in a perfect concentric circle, overlapping each slice just enough. I always sprinkle a little salt and pepper on each layer to ensure the seasoning is balanced throughout. Don’t rush this step; the neat layers really make a difference in the final presentation and texture.

Step 3: Baking Until Golden and Perfectly Tender

Slide the skillet into a 400°F oven and bake for about 60 to 80 minutes. I start checking around 60 minutes by carefully pulling back the top potato layer to see if the bottom is golden and tender. The edges should crisp just right while the inside stays soft but cooked through. Patience is key here — this slow bake really allows the flavors to meld.

Step 4: Serving Up Your Beautiful Galette

Once baked, let the galette cool for a few minutes before loosening it from the skillet. Sprinkle with additional fresh herbs to brighten the flavors and slice into wedges. I love how crispy edges combined with that buttery, garlicky potato make every bite feel special.

How to Serve Garlic Herb Potatoes Galette Recipe

Garnishes

I’m a big fan of finishing this galette with a sprinkle of fresh chopped parsley or chives—the fresh herbs brighten up the rich, buttery potatoes. Sometimes a pinch of flaky sea salt on top right after baking adds a nice crunch and extra layer of flavor.

Side Dishes

This galette pairs beautifully with roasted chicken or a juicy steak, but I’ve also served it alongside a fresh green salad for a lighter meal. It’s so versatile that it can be your star side for holiday dinners or casual weeknight suppers.

Creative Ways to Present

For special occasions, I love serving the galette right off the skillet at the table for that rustic charm. If I’m feeling fancy, I’ll garnish each slice with a dollop of sour cream or crème fraîche and a sprinkle of extra herbs—makes it extra elegant without extra effort.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftovers in an airtight container in the fridge. The galette holds up well for 3-4 days, making it great for meal prep. To keep it from getting soggy, I sometimes separate layers with parchment paper inside the container.

Freezing

I’ve frozen leftover galette pieces wrapped tightly in foil and placed inside a zip-top bag. When you’re ready, thaw overnight in the fridge and reheat in the oven for best texture—microwaving tends to make it mushy, so avoid that if you can!

Reheating

Reheat leftovers in a skillet over low heat or in a 350°F oven until warmed through and crisp. This helps revive that crispy crust we all love instead of ending up with soggy potatoes.

FAQs

Final Thoughts

I absolutely love how this Garlic Herb Potatoes Galette Recipe turns simple ingredients into something so comforting and elegant. When I first tried making it, I was blown away by how crispy and flavorful it came out with minimal effort. It’s the kind of recipe I always recommend to friends who want to elevate their side dishes without a lot of fuss. Once you make it, I’m sure you’ll find yourself coming back to it again and again — it’s just that good!

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