Directions: |
Directions:Adjust over rack to the lowest position and heat oven to 450º., Place potatoes in large bowl and fill with cold water. Using hands swirl to remove excess starch, drain, then spread potatoes onto dish towels and dry thoroughly.
Whisk 4 tbsp butter; cornstarch, rosemary, salt and pepper together in large bowl. Add dried potatoes and toss thoroughly to coat. Place remaining 1 tbsp butter in 10" ovensafe nonstick skillet and swirl to coat. Place 1 potato slice in center of skillet, then overlap slices in circle around center slice, followed by outer circle of overlapping slices. Gently place remaining sliced potatoes on top of first layer, arranging so they form even thickness.
Place skillet over med heat and cook until sizzling and potatoes around edge of skillet start to turn translucent, about 5 minutes. Spray 12" square foil with veg.spray. Place foil , sprayed side down, on top of potatoes. Place 9" cake pan on top of foil and fill with 2 cups of dried beans. Firmly press down on cake pan to compress potatoes. Transfer skillet to oven and bake for 20 minutes.
Remove cake pan and foil from skillet, continue to bake 20 - 25 minutes. Return skillet to stove top and cook over med heat, gently shaking pan, until galette releases from sides of pan 2-3 minutes.
Off heat, place cutting board over skillet. Using oven mitts, hold cutting board in place with one hand and the other hand on the skillet. Carefully invert skillet and cutting board together. Lift skillet off galette. Using serrated knife, cut into wedges and serve immediately. |
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