French galettes use cornstarch instead of flour because it creates glass-crispy edges that stay shatteringly crunchy for hours.
Potato Galettes
Indulge in these golden, crispy potato galettes that are simply irresistible! Made from thinly sliced potatoes, seasoned to perfection, and pan-fried until they’re beautifully crunchy, these galettes are served with a mouthwatering herb-infused sauce that elevates every bite. Perfect as an appetizer or snack, they’re sure to become a favorite in your culinary repertoire!
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
The Story
These aren't your grandmother's French galettes—they're actually Swiss rösti that emigrated to France in the 1800s when Alpine cooks discovered Parisians would pay triple for anything called a 'galette,' then some brilliant chef added cornstarch binding and suddenly every bistro from Lyon to Lille was serving what's essentially a posh hash brown with delusions of grandeur.
Regional Twist
In Brittany's Finistère region, they swap the cornstarch for buckwheat flour and add diced onions directly to the grated potatoes, creating galettes de sarrasin that are heartier and nuttier than their Parisian cousins.
📝 Ingredients
Shopping List
- 1 piece egg
- 6 pieces potatoes
Pantry Items
Amounts also listed in instructions below
- cornstarch (to taste)
- garlic powder (to taste)
- ketchup (to taste)
- mayonnaise (to taste)
- mustard (to taste)
- oil (to taste)
- onion powder (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Peel the potatoes and pre-cook them in boiling water for 10 minutes.
- 2
Cool the potatoes in cold water to prevent burns, then grate them.
- 3
In a bowl, mix the grated potatoes with the egg, cornstarch, salt, pepper, onion powder, and garlic powder.
- 4
Form the mixture into galettes, using cornstarch on your hands to prevent sticking.
- 5
Fry the galettes in moderately hot oil until golden brown.
- 6
For the sauce, mix mayonnaise, ketchup, and mustard together.
💡 Pro Tips
- ✓Pre-cook potatoes to exactly 10 minutes at a rolling boil to achieve 75-80% doneness - this creates the ideal texture where starches begin to gelatinize but the potato holds its structure when grated.timing10 minutes at 212°F
- ✓After grating pre-cooked potatoes, squeeze out excess moisture using a clean kitchen towel until you remove about 30% of water content - this prevents soggy galettes and ensures proper binding with cornstarch.technique30% moisture removal
- ✓Maintain oil temperature at 325-350°F for frying because lower temps cause oil absorption while higher temps burn the exterior before the cornstarch fully activates as a binding agent.equipment325-350°F
- ✓Use a 2:1 ratio of cornstarch to egg by weight (approximately 1 tablespoon cornstarch per egg) because cornstarch creates a crispy exterior through starch gelatinization while egg provides protein structure.ingredient2:1 cornstarch to egg ratio
- ✓Form galettes to 1/2 inch thickness and let them rest for 2-3 minutes before frying so the cornstarch fully hydrates and creates better binding between potato shreds.technique1/2 inch thickness, 2-3 minute rest
Share this recipe
Prep
15
min
Cook
20
min
Serves
4
people
Level
beginner
Share this recipe
French galettes use cornstarch instead of flour because it creates glass-crispy edges that stay shatteringly crunchy for hours.
Potato Galettes
Indulge in these golden, crispy potato galettes that are simply irresistible! Made from thinly sliced potatoes, seasoned to perfection, and pan-fried until they’re beautifully crunchy, these galettes are served with a mouthwatering herb-infused sauce that elevates every bite. Perfect as an appetizer or snack, they’re sure to become a favorite in your culinary repertoire!
The Story
These aren't your grandmother's French galettes—they're actually Swiss rösti that emigrated to France in the 1800s when Alpine cooks discovered Parisians would pay triple for anything called a 'galette,' then some brilliant chef added cornstarch binding and suddenly every bistro from Lyon to Lille was serving what's essentially a posh hash brown with delusions of grandeur.
Regional Twist
In Brittany's Finistère region, they swap the cornstarch for buckwheat flour and add diced onions directly to the grated potatoes, creating galettes de sarrasin that are heartier and nuttier than their Parisian cousins.
📝 Ingredients
Shopping List
- 1 piece egg
- 6 pieces potatoes
Pantry Items
Amounts also listed in instructions below
- cornstarch (to taste)
- garlic powder (to taste)
- ketchup (to taste)
- mayonnaise (to taste)
- mustard (to taste)
- oil (to taste)
- onion powder (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Peel the potatoes and pre-cook them in boiling water for 10 minutes.
- 2
Cool the potatoes in cold water to prevent burns, then grate them.
- 3
In a bowl, mix the grated potatoes with the egg, cornstarch, salt, pepper, onion powder, and garlic powder.
- 4
Form the mixture into galettes, using cornstarch on your hands to prevent sticking.
- 5
Fry the galettes in moderately hot oil until golden brown.
- 6
For the sauce, mix mayonnaise, ketchup, and mustard together.
💡 Pro Tips
- ✓Pre-cook potatoes to exactly 10 minutes at a rolling boil to achieve 75-80% doneness - this creates the ideal texture where starches begin to gelatinize but the potato holds its structure when grated.timing10 minutes at 212°F
- ✓After grating pre-cooked potatoes, squeeze out excess moisture using a clean kitchen towel until you remove about 30% of water content - this prevents soggy galettes and ensures proper binding with cornstarch.technique30% moisture removal
- ✓Maintain oil temperature at 325-350°F for frying because lower temps cause oil absorption while higher temps burn the exterior before the cornstarch fully activates as a binding agent.equipment325-350°F
- ✓Use a 2:1 ratio of cornstarch to egg by weight (approximately 1 tablespoon cornstarch per egg) because cornstarch creates a crispy exterior through starch gelatinization while egg provides protein structure.ingredient2:1 cornstarch to egg ratio
- ✓Form galettes to 1/2 inch thickness and let them rest for 2-3 minutes before frying so the cornstarch fully hydrates and creates better binding between potato shreds.technique1/2 inch thickness, 2-3 minute rest