INGREDIENTS
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5 medium potatoes, peeled and very thinly sliced on a mandolin
50g duck fat, melted
50g butter
50g vegetable oil
12g Maldon salt
4g finely crushed black pepper
Picked thyme leaves
Method
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Slice the potatoes very thinly on a mandolin, then dry thoroughly on kitchen paper.
Place the potatoes into a bowl and mix with the melted duck fat, salt, pepper and thyme (do not add the oil at this stage).
Heat the vegetable oil in the base of a heavy pan or mould.
Layer the seasoned potatoes evenly into the pan, adding a light pinch of seasoning between layers.
Dot the butter evenly over the top.
Cook on a high heat for 3–4 minutes, pressing down firmly as it cooks until the edges begin to caramelise.
Transfer to a 200°C oven and cook for 20–25 minutes, continuing to press gently during cooking to compact the layers.
To serve, place a plate over the pan and carefully turn out the galette so it releases cleanly onto the plate.