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Glazed potato galettes with herbs
Serves Serves 8 Starters and mains
Ingredients
- 1kg Vivaldi baking potatoes
- 120g salted butter
- 25g flat-leaf parsley leaves, thick stalks removed, chopped
- 8 small bay leaves
- 8 x 10cm x 2cm non-stick tins
For the glaze
- 3tbsp chicken stock (see page 131) or giblet stock
- 2tbsp white wine
- 2tbsp clear honey
Method
Preheat the oven to 220°C/425°F/ Gas 7. Peel and slice the potatoes very thinly using a mandolin or sharp knife and place the slices in a large dish or bowl. Gently melt the butter in a separate saucepan and pour it over the potatoes. Season and mix with your hands to coat evenly.
Take the non-stick tins and layer up the slices with the chopped parsley between each layer. Spoon over any excess butter (not water) left in the dish. Bake for 10 minutes.
Meanwhile, boil the glaze ingredients together until syrupy. Remove galette from the oven and brush with some of the glaze. Roast for another 15 minutes. Glaze again and add bay leaves. Roast for a further 15-20 minutes until golden and glazed on top.
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