Potatoes are a pretty big deal, y’all.
I personally don’t tend to cook potatoes often because I wanted to reduce my carbohydrate intake, but since I had a huge bag of them, I wanted to figure out ways to use them (that were not mashed potatoes) before they turned soft. (One can only eat mashed potatoes so many times before you’re completely over them.) This recipe for a crispy potato galette was perfect, making for a lighter brunch item. You can substitute watercress for the arugula as it provides a similar bite, and if you would like to add a little more protein and substance, you can top the galette with a soft boiled or poached egg or some smoked salmon! The possibilities are endless.
Potato Galette with Arugula
1 large russet potato, peeled and grated (1 1/2 cups)
1 small leek, white and pale-green parts only, thinly sliced crosswise and rinsed well
3 tablespoons all-purpose flour
1 pinch of freshly grated nutmeg
1 cup arugula, washed
1/2 teaspoon fresh lemon juice
1 tablespoon of grated Parmesan (optional)
Freshly ground pepper
Extra-virgin olive oil
Place grated potato in a bowl of cold water, and let soak for 10 minutes. Drain the water from the potatoes and then use a cheesecloth (or clean, lint-free dish towel) to squeeze out as much water as you can. Combine potato, leek, flour, nutmeg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a mixing bowl.
Heat 2 tablespoons oil in a large nonstick skillet over medium heat. Scatter potato mixture in skillet, and press lightly with a spatula to make sure it holds together. Cook until underside is golden, about 6 minutes. Flip. Raise heat to medium-high. Cook until underside is golden, 4 to 5 minutes.
Turn out galette onto a large plate. Toss arugula with lemon juice and 1 1/2 teaspoons oil (and Parmesan if using), and place on top of galette. Slice into 8 wedges and serve immediately.