The TaytoRiCo Challenge

Potato galette

Potato galette: the 'tayto' part of the deal

Is it a bird? Is it a plane? No, it’s TaytoRiCo.

Say what?

Potatoes, rice, coconut and a late night conversation on twitter, ideas zipping between Jenni of Pastry Methods and Techniques in North Carolina, Tracey of Tangled Noodle in Manila and my good self in Dublin. With a tip of the hat to each of our food loves, we concocted the idea of making a dish with spuds for me, rice and coconut for Tracey and (could it be done?) something sweet and pastry-like for Jenni. Thus #TaytoRiCo was born.

Some failed experiments later (including the dense-as-all-hell starchbomb that was the TaytoRiCo loaf) this is where the wheel stopped spinning for me: coconut rice on a potato galette, topped with, well, whatever you like, though I used prawns (because nobody said you couldn’t use prawns). Not quite the trip to pastryland I’d hoped for, but a happy little 3-way union all the same.

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Coconut Rice Bites on Potato Galette

Coconut rice bites

Hands up. I admit that this is cheating, kind of. At least, it’s an utter cheat’s version of coconut rice, because I made it by simply adding some coconut milk to cooked rice. With more foresight, I would have cooked the rice in coconut milk and probably infused it with some interesting Asian flavours, but, as it was, I had cooked rice and coconut milk left over from another, less successful, TaytoRiCo experiment, so that’s what I used, along with a squirt of sriracha, because that just makes everything better.

You’ll need:

  • 1 potato galette (see recipe below)
  • 150g cooked long grain rice, white or brown as you prefer (I used basmati)
  • 3 tblsp coconut milk
  • 2 tsp sriracha (or other chilli garlic sauce), or to taste
  • pinch of salt
  • 100g cooked prawns

The Steps:

  • Prepare the potato galette as per the recipe below.
  • Mash together the cooked rice, coconut milk, sriracha and salt to taste.
  • Slice the potato galette into 6 or 8 wedges using a sharp knife or a pizza wheel.
  • Divide the coconut rice among the galette wedges and top with prawns. Eat and enjoy.

The Variations:

  • I rather fancy replacing the prawns with some cooked crab meat, though any number of other toppings would work as well, like cooked chicken or perhaps banana for something a little sweeter.

The Results:

  • Serves 2-4 as a light bite or starter
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Potato Galette

Potato galette

This is really just a thin version of Crusty Potatoes Anna, with 2 layers of potato slices, brushed with clarified butter and baked in a hot oven until golden and crispy.

You’ll need:

  • 1 small-ish potato, preferably floury, around 125g-150g
  • 1-1.5 tblsp clarified butter, melted
  • coarse salt
  • freshly ground black pepper

You’ll also need:

  • A mandoline or other implement for slicing the potato very thinly plus a heavy, preferably non-stick, pan, around 24cm diameter, that can be used both on the stove-top and in the oven.

The Steps:

  • Preheat the oven to 200C
  • Wash the potatoes and pat dry. If you like, you can peel the potatoes for this dish or just leave the skins on (which I prefer). Cut the potatoes into very fine slices, around 1mm thick if possible.
  • Butter the pan generously with some of the melted clarified butter.
  • Arrange a single layer of potato slices on the base of the pan in a circular or spiral pattern, starting at the middle of the pan and working outward with overlapping slices.
  • Brush this layer with more clarified butter and sprinkle with some salt and pepper.
  • Add a second layer and brush with any remaining butter.
  • On the stovetop, bring the potatoes to a sizzle over a medium-high heat. Transfer to the oven and bake for 15-20 minutes or until the potatoes are golden and crispy – the exact amount of time needed will depend on your oven and the thickness of the potatoes.
  • Once done, give the pan a good shake to loosen any bits that may be stuck to the bottom (if it’s not a non-stick pan). Remove the galette to a plate or board where you can slice it into wedges and eat as is or topped with whatever you fancy.

The Variations:

  • Add a scattering of chopped fresh thyme, rosemary or other herbs between the 2 potato layers according to your taste.

The Results:

  • One 24cm galette.
  • That galette is making me so hungry right now…..Looks golden cripsy and delicious.

  • The galette looks perfect! So crispy and perfect – a perfect vehicle…

  • Hooray for second tries. I had a couple of second tries for this challenge. ;)

    I can imagine that the crisp potato is lovely with the creamy rice. I’ll take a slice of that, please!

  • Stasty: I can confirm that it is both crispy and delicious, as all things potatoey should be!

    Michelle: oh yes, a perfect vehicle for many things or can be shamelessly gobbled all by itself too :D

    Jenni: thank goodness for second tries – they’re the stuff of livin’!

  • That looks absolutely delicious! Thank you for being part of the TaytoRiCo challenge! I may be making the coconut rice later :) ~ MJ Schrader

  • Massaman Curry seems like the obvious winner of this challenge.

  • Wow, that looks delicious! I love the potato galette and will definitely try that out :)

  • MJ: thanks so much for dropping in to say so!

    Allison: potato-based curries like massaman were the absolute first thing I thought of, given the particular combination of ingredients, though it’s also interesting to see what other ways of combining the ingredients are possible

    Dee: do try & thanks for stopping by

  • I love the looks of your potato galette. That would be something my English Hubby would love. Great idea to put prawns on top. YUM

  • […] Imagen y adaptación: the daily spud […]

  • delicious looking galette-will have to try this amazing recipe-thanks!

  • Cherrie: hope you and the hubby both like it!

    Annie: thanks for stopping by to say so, enjoy!

  • This is brilliant!

  • very cool!

  • The potato galette looks great, so crispy! Topping with rice and prawns makes it even delectable.

  • the potato galette looks incredible – always looking for new approaches to interesting gluten free cooking

  • Mmmm, I’m in love with the Galette & what’s not to love about a prawn on top :)

  • Well, I’ve got the rice and coconut covered – thank you for providing this lovely, crisp galette! Oh, add a little bit of cheese and this could be TaytoRiCo Pizza…!! 8-D

  • Lori Lynn: thank you!

    blogbytina: thanks for dropping by to say so :)

    CarolineAdobo: it’s a great base for, well, almost anything you like

    44lalley: the potato galette is definitely a good option for making gluten-free canapes and the like

    Anna: too right, what’s not to love about it indeed!

    Tangled Noodle: TaytoRiCo Pizza? Love it! I’ll just go get the cheese, then, shall I? :D

  • The crispy brown galette is hypnotizing me haha.
    I did some taytorico experiments but they were epic FAIL haha.. but im still taytorico-rized and i think im still up to the challenge even a week later. Will let you know how it goes haha.


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