The Daily Spud

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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.

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

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.

19 Comments

  1. That galette is making me so hungry right now…..Looks golden cripsy and delicious.

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

  3. 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!

  4. Daily Spud

    Thursday, March 31, 2011 at 3:19 pm

    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’!

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

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

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

  8. Daily Spud

    Friday, April 1, 2011 at 12:38 am

    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

  9. 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

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

  11. Daily Spud

    Friday, April 1, 2011 at 7:23 pm

    Cherrie: hope you and the hubby both like it!

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

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

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

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

  15. 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

  16. Daily Spud

    Wednesday, April 6, 2011 at 1:01 am

    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

  17. 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.

    malou

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