This oven baked 4-ingredients crispy potato galette is the kind of simple, show-stopping dish that quietly steals the spotlight at a family gathering. My mother-in-law served a version of this at our Easter brunch one year—just thinly sliced potatoes, plenty of butter, a bit of salt, and black pepper—and my husband is still talking about how crispy and golden it was weeks later. It looks fancy on the table but is actually very straightforward, and it’s made from ingredients most of us already have in our kitchens. This is the kind of recipe you pull out when you want something special without a lot of fuss.
Golden potato galette sliced on a white serving plate
Golden potato galette sliced on a white serving plate
Serve this crispy potato galette hot or warm, sliced into wedges like a pie, on a simple white plate so the golden top really stands out. It’s perfect alongside baked ham, scrambled or poached eggs, a fresh green salad, or roasted asparagus for a holiday brunch. For everyday dinners, pair it with roast chicken, pork chops, or a simple pan-seared steak and some steamed green beans. A little sour cream or plain Greek yogurt on the side is lovely for dipping, and if you enjoy brunch cocktails, this goes nicely with a light mimosa or just a big pitcher of iced tea.
Oven Baked 4-Ingredient Crispy Potato Galette
Servings: 6-8
Ingredients
2 1/2 pounds russet potatoes, peeled
6 tablespoons unsalted butter, melted (plus a little extra for the pan)
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Directions
Preheat your oven to 400°F (200°C). Place a 10-inch oven-safe nonstick or well-seasoned cast-iron skillet on the middle rack while the oven heats so the pan gets hot. This helps the bottom of the galette get extra crispy.
Peeled russet potatoes beside a mandoline on a kitchen counter
Peeled russet potatoes beside a mandoline on a kitchen counter
Peel the potatoes and rinse them briefly under cold water to remove any dirt. Pat them dry with a clean kitchen towel. Using a mandoline slicer or a very sharp knife, slice the potatoes into very thin rounds, about 1/16 to 1/8 inch thick. Try to keep the slices as even as you can so they cook at the same rate.
In a large mixing bowl, gently separate the potato slices with your fingers. Drizzle the melted butter over the potatoes, then sprinkle with the kosher salt and black pepper. Toss carefully with your hands or tongs until every slice is lightly coated and seasoned. This is where the flavor and crispiness start, so take a minute to work the butter and seasoning through.
Thin potato slices tossed with butter and pepper in a mixing bowl
Thin potato slices tossed with butter and pepper in a mixing bowl
Carefully remove the hot skillet from the oven (use oven mitts; the handle will be very hot) and brush or swirl a small extra pat of butter around the bottom and sides to be sure the potatoes don’t stick. If your skillet is not nonstick or very well-seasoned, you can also line the bottom with a round of parchment paper and butter the parchment.
Begin layering the potatoes in the hot skillet. Start in the center and work your way out, overlapping the slices in a circular pattern like shingles on a roof. This first layer will be the top when you flip and serve, so take a little extra care to make it look neat. Once the bottom is covered, continue adding layers of potatoes, still overlapping, until all the slices are used. Gently press down with your hands or the back of a spatula to compact the layers into a tight cake.
