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Stephanie Alexander's Carisma Potato Galette

After some dinner inspiration this week? Make the most of in-season potatoes and give Stephanie Alexander’s potato galette recipe a go. Made with delicious Carisma potatoes, this crispy galette is the perfect balance of flavour and texture. Keep watching and learn how to make this easy and tasty recipe. View the full recipe here: https://www.coles.com.au/recipes-insp.... Get at least one brand new video every week, including recipes, kitchen hacks and handy cooking tips to help you feed your family and friends: ‪@coles‬ Visit here for more recipes and inspiration: https://www.coles.com.au/recipes-insp... Check out our Instagram here:   / colessupermarkets   Stephanie Alexander’s Carisma potato galettes Makes 8 Cooking 30 mins Prep 20 mins 3 (about 400g) Carisma potatoes 1 Coles Australian Free Range Egg 1 Coles Australian Free Range Egg yolk 1/4 cup (60ml) thickened cream 1/4 cup (35g) plain flour 40g ghee 125g goat’s cheese, thinly sliced 2 cups Coles Australian Baby Rocket Basil leaves, to serve Tomato & herb sauce 1 tomato, ripe, finely chopped 30g ghee 1 tbs basil, finely chopped 1. Peel 1 potato and cut into quarters. Place in a medium saucepan and cover with water. Season with salt. Bring to a simmer over medium heat and cook for 15 mins or until tender. Drain well. Place the potato in a large bowl. Use a fork or potato masher to mash potato until smooth. Add the egg, egg yolk and cream and stir to combine. Season. 2. Coarsely grate remaining potatoes and place on a clean, dry tea towel. Fold the towel over to enclose the potato and twist the ends to squeeze as much liquid from the potato as possible. Add to the potato mixture in the bowl with the flour and stir to combine. Season. Divide mixture into 8 even portions. 3. Heat the ghee or butter in a medium frying pan over medium-high heat. Add 4 portions of potato mixture to the pan and use a spatula to flatten slightly. Cook for 2-3 mins each side or until golden. Transfer to a plate lined with paper towel. Cover to keep warm. Repeat with remaining potato mixture. 4. Meanwhile, to make the tomato and herb sauce, combine tomato and ghee or butter in a small frying pan over medium heat. Cover and cook for 4 mins or until tomato breaks down. Remove from heat and add the herbs. Season. 5. Heat a grill on high. Line a baking tray with foil. Place potato galettes on the lined tray and top with the goat’s cheese. Cook under the grill for 3-4 mins or until the cheese begins to melt. 6. Transfer the galettes to a serving platter. Drizzle with some tomato and herb sauce. Sprinkle with rocket and basil leaves. Serve with the remaining tomato and herb sauce.