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Potato and Goat Cheese Galette

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“Galette de Pomme de Terre aud Fromage de Chevre”
2hrs 30mins

Ingredients Nutrition


  1. Slice and discard the ends of the potatoes. Cut the potatoes into 3/4-inch slices. Cut a round hole out of the center of each slice, forming a sturdy ring with at least 1/2 inch border of potato around the hole. Heat about 2 inches of vegetable oil in a skillet to 300 degrees F. Fry the potato rings until light golden brown, about 5 minutes. Drain on paper towels and allow to cool enough to handle.
  2. Fill the potato rings with the goat cheese and coat both sides with gread crumbs. Refrigerate for at least 2 hours or overnight. Heat the olive oil in a large skillet over moderate heat and saute the potato rings until golden brown on both sides, about 30 to 40 seconds per side.
  3. Transfer to serving plats and season with salt and pepper. Garnish with olives and chopped basil if desired.

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