3–4 medium (400–500 g) potatoes, peeled, julienned into 1/16” strips
2 teaspoons kosher salt
1 ½ tablespoons unsalted butter
1 teaspoon vegetable oil
In a medium bowl, add the potatoes and salt. Stir to combine and set aside for about 5 minutes. Squeeze out excess water.
Preheat the pan over medium-high heat for about 90 seconds. Add in oil and swirl to coat evenly. Allow smoke to rise from the entire surface of the pan, then turn off heat.
Once smoke clears, add half of butter into the pan. Once butter melts, evenly distribute the potatoes, turn heat back on to very low, and cook for about 15 minutes or until bottom is browned, occasionally pressing down on potatoes with a spatula.
Flip the potatoes, and slide in the remaining butter underneath. Cook for another 15 minutes over very low heat until golden brown, and serve.
Pressing down on the potatoes helps the starch to stick and forms an evenly shaped, round galette.
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