Potatoes Anna

I have probably spoken of my love of potatoes before.  Our love affair  is deep and well-entrenched.  So when I tell you the following, it is with some authority and expertise:

These are the greatest potatoes I have ever eaten.

Seriously.

I am left wondering- where have they been all my life?  How have I only just discovered them in my mid (did I just admit that?) thirties?  I intend to make up for this promptly.

This recipe is quite simple; the ingredient list short.  But when they come together, something magical happens!

If you have a mandolin at home, this is a great time to use it.  Unfortunately I do not, as my husband is convinced I will chop my fingers off.  A good sharp knife still does the trick.  While you could probably make this with any skillet, a well-seasoned cast-iron skillet creates the perfect crunchy crust.

Freshly ground pepper is a must here. If you need to substitute already ground pepper and table salt instead of kosher (I beg you don’t!), then you will need to pare down the amount substantially.

This receipt serves 4, but you can easily increase the proportions and use a larger skillet.  Similarly, a cute 4 inch skillet would work if you wanted to serve this as a romantic side for 2.

Cacio e Pepe Potatoes Anna
Loosely Adapted from Smitten Kitchen

½ cup (65 g) finely grated aged Pecorino Romano (or other hard cheese)
1 Tbsp (10 g) potato starch or cornstarch
1 tsp kosher salt, or to taste
1-2 tsp fresh coarsely ground black pepper
3 Tbsp (45 g) butter, melted
2 pounds (1 kg) Yukon Gold potatoes, peeled, and sliced 1/8 inch thick, with a very sharp knife or mandolin

Heat your oven to 375F. Combine the cheese, potato or cornstarch, salt and pepper in a small dish. Taste a pinch; you want it to have a strong salt-peppery kick, because it will be distributed all over the galette.

Pour 1 Tbsp of butter in the bottom of a 9-inch diameter cast-iron pan and swirl it up the sides. Arrange the potatoes in overlapping concentric circles in a single layer a the bottom of the pan. Drizzle with 1 tsp butter and sprinkle with 2 Tbsp of the cheese-pepper mix. Repeat this three to four times to use up all of your potatoes. Drizzle any remaining melted butter and cheese on top.

Lightly coat a piece of foil with nonstick spray and cover the skillet tightly with it. Put in the heated oven for 25 minutes. Use potholdered hands to press firmly on the foil to compact the potatoes. Continue baking for another 10 minutes, at which point the potatoes will be almost tender. Press again on the foil to compact the potatoes. Remove and reserve the foil and bake for 25-30 minutes more, until lightly brown all over. Press again with the foil, remove, then briefly run under the boiler for an even golden-brown finish.

Cut the galette into wedges and serve.

Note: This galette can be made up to 3 days in advance. Rewarm at 350F for 15 minutes with foil on top.