Rosemary Potato Galette with Bacon Crumbles …

Galette is a French cuisine term used to describe a flat round dish or pastry. Rosemary Potato Galette, topped with crispy crumbles of bacon, is the potato version of a galette. It’s so easy to prepare, savory, and very satisfying! The perfect side dish to any meal.

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The Potato – The worlds most favorite food?

Hmmm, maybe. While I can’t really answer for the world, I can certainly answer for the Coogan household. And while potatoes may not be everyone’s favorite, I think most will agree that they are certainly the most versatile and adaptable foods. Rosemary Potato Galette with Bacon Crumbles is a great example of the potatoes’ versatility and … well, it just makes us super happy to bite into an outer layer of crispiness, then bursts of flavor, and followed by the softness inside each slice. It’s good … real good.

Rosemary Potato Galette with Bacon crumbles

While our usual galettes involve pastry and fresh berries this pretty little dish is a delightful upgrade to your usual baked potatoes. Corey uses chicken fat for the recipe he makes most often at home (and it is to die for!) but the process is extremely lengthy and I for one don’t enjoy putting that much time and energy into a side dish. Corey, however, is altogether another species.

This recipe is much, much easier and just as tasty. It uses just 3 tablespoons of bacon fat from the crispy, crunchy bacon you will fry and then sprinkle on the top of this baby. Oh my goodness, yes! Let’s get started …

What do you need to make Rosemary Potate Galette?

We love any opportunity to use fresh herbs from our garden and Rosemary is just one of the best. It’s a scent that for some reason just fills me with joy. In this recipe, it adds a little something extra that’s so very satisfying.

Here’s your grocery list:

• Bacon, 1 pound
• Unsalted butter, 4 tablespoons
• Garlic powder, 1 pinch
• Bacon fat, 3 tablespoons – melted
• Salt + Pepper
• Yukon Gold Potatoes, 2 pounds – unpeeled and sliced to about 1/8 thickness
• Onion, 1 medium
• Fresh rosemary, 3 tablespoons

How do you make Rosemary Potato Galette with Bacon Crumbles?

First things first, season the chopped potatoes with salt to your desired taste. Then toss around with your hands to coat all of the slices. Allow them to sit for a bit while you prepare the bacon.

When preparing the bacon …

Add strips of bacon to a cold skillet and turn the heat to low. As the bacon begins to cook and the fat releases, use tongs to turn each slice. Continue to flip the bacon so that it will brown evenly. Cook over low heat until it reaches your desired crispiness.

Using tongs, transfer the strips of bacon to a plate covered in paper towels. Set to the side to cool and then crumble it to pieces.

A little bacon fat is a key ingredient in Rosemary Potato Galette …

Allow the fat drippings to cool slightly. Then spoon or suction out the drippings and transfer them to a glass, metal, or ceramic container. Save the fat for later use.

In a skillet over low heat add the bacon drippings, 2 tablespoons butter, 1 teaspoon of salt, 1 teaspoon of pepper, and a pinch of garlic powder. Heat only to melt the butter and combine the ingredients.

Pour liquid mixture into a medium-sized bowl. Add potatoes and toss with tongs to coat thoroughly with the mixture.

In a separate bowl, toss together the sliced onions, chopped rosemary, and 1 tablespoon of melted butter. Set aside.

Arrange the oven to have one rack in the middle. Preheat oven to 425° F.

Line a baking sheet with aluminum foil or parchment paper. Brush the foil or paper with melted butter. Set a springform ring on top of the butter.

Arrange a circular layer of potato slices within the inside of the springform ring on the prepared baking sheet. Overlap the potatoes as you layer.

RECIPE NOTE: If you don’t have a springform pan, no worries. You can carefully layer the potatoes and onions without it or fashion a large piece of foil into a ring and place the layers inside of it.

Then top with a layer of onions and a little bit of bacon. Save most of the crumbled bacon for the topping during the last 5 minutes of baking. Repeat the layering until you end with potatoes on top.

Then carefully remove the springform ring.

Slowly transfer the baking sheet to the middle rack of the oven. Bake for 45 minutes.

Brush with another tablespoon of melted butter and then bake for 5 more minutes. Then top with the remaining crumbled bacon and cook for another 5 minutes or until the potatoes are golden, cooked through, and the top is crispy.

To safely transfer to a serving platter, run a thin knife or metal spatula slowly under the Rosemary Potato Galette to loosen it from the foil or paper.

Season with salt and pepper, to your preferred taste. Sprinkle with dried parsley.

What can I serve with Rosemary Potato Galette with Bacon Crumbles?

This recipe is the perfect partner to chicken, steak, pork chops … really any meat you plan to serve for dinner. Add a few extra veggies like steamed beans, broccoli, or cauliflower.

Enjoy, friends!

Looking for more tasty recipes? Try one of these …

• Italian Chicken and Acorn Squash Couscous
• Chicken & Pork Crostina Pasta
• Creamy Beef and Potatoes
• Wild Rice Chicken Casserole – (Easy Recipe)
• Meat and Potato Timballo Pie

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