VEGETABLES: Potato is a very versatile veggie ingredient that can be enjoyed in so many ways. Here are 2 ways cook them.

PAN-ROASTED POTATO:

 

 

5 to 6 Yukon Gold potatoes                                        

2 tbsp. each sage & rosemary, finely chopped

                             

1 tbsp. minced garlic

1 tbsp. olive oil                                                           

1 tsp salt

freshly ground black pepper

 

 

 

Preheat oven to 400 degrees F.  Peel and thinly slice potatoes. Toss with salt and pepper. Arrange slices in single layer in the roasting pan.  Sprinkle fresh herbs and garlic, and drizzle olive oil on top. Bake 30 minutes until golden.

 

 

 

 

 

POTATO GALETTE:

 

 

 

1 lb. Idaho or Yukon Gold potatoes                           

6-8 tbsp. clarified butter

salt and pepper

 

 

 

Peel and grate potatoes. In a non-stick skillet over medium-high heat, heat 2 tbsp. of the butter until hot.

 

Spread ¼ of the potatoes over the bottom of the pan, forming a ¼-inch cake. Turn heat to medium and cook, undisturbed, until golden and crisp. Season with salt and pepper and flip potatoes over to brown the other side.

 

Repeat with remaining potatoes. Keep cooked galette in a warm place while cooking the rest.