Name: Bar Rochford’s salt and vinegar potato galette with tomato spices
Prep time: 30 min
Cook time: 75 min
Total time: 105 min
Yield: 4 - 6
Ingredients: 1 kg waxy potatoes, such as Desiree, thinly sliced with a mandolin; 100 ml olive oil; Vegetable oil, for deep frying; Salt & vinegar seasoning; 40 gm (⅓ cup) sea salt flakes; 2 tsp vinegar powder (see note); Tomato sauce seasoning; 2 tsp tomato powder (see note); 2 tsp smoked paprika; 2 tsp savoury yeast flakes (see note); ½ tsp onion powder (see note); ½ tsp garlic powder (see note)

“This is a play on a traditional galette of pommes de terre, which is served with a lot of main courses in French restaurants,” says Louis Couttoupes of Canberra’s Bar Rochford. “I wanted to turn it into a bar snack and it kind of naturally evolved into a fancy version of chips and sauce.” Begin this recipe a day ahead to compress the potato – this is what makes it stick together. The salt and vinegar seasoning makes more than is needed, but it keeps in an airtight container for 3 months.

Ingredients

1 kg waxy potatoes, such as Desiree, thinly sliced with a mandolin

100 ml olive oil

Vegetable oil, for deep frying

Salt & vinegar seasoning

40 gm (⅓ cup) sea salt flakes

2 tsp vinegar powder (see note)

Tomato sauce seasoning

2 tsp tomato powder (see note)

2 tsp smoked paprika

2 tsp savoury yeast flakes (see note)

½ tsp onion powder (see note)

½ tsp garlic powder (see note)

Method

1.Preheat oven to 200°C and line base and sides of a 27cm x 17cm roasting pan with baking paper. Lay potato slices in a row in the pan, overlapping each slice by 1cm, then work down the tray in rows, overlapping each row by about two-thirds, to form a complete layer. Drizzle a little olive oil and scatter a little salt over the top and repeat layering until all potato is used. Cover surface with a sheet of baking paper and bake until a knife easily pierces through the galette (40 minutes to 1 hour). Remove from oven, place another tray on top and weigh it down with a weight, such as a casserole. Cool galette, then refrigerate overnight, with the weight still on so it compresses and the layers stick together.

2.For salt and vinegar seasoning, combine ingredients in a bowl.

3.For tomato sauce seasoning, combine ingredients in a bowl.

4.Preheat vegetable oil in a deep-fryer or large deep saucepan to 180°C. Cut galette into 3.5cm pieces and deepfry, in batches and turning occasionally, until golden and crisp (3-4 minutes; be careful, hot oil will spit). Drain on paper towels. Season with salt and vinegar seasoning to taste, and finish with a generous dusting of tomato sauce seasoning.

Vinegar powder, onion powder and garlic powder are available from Asian grocers and select delicatessens. Tomato powder is available from herbies.com.au. Savoury yeast flakes are available from health food shops and select supermarkets.

Drink suggestion: A rich, dry sherry such as the Spanish La Goya Manzanilla. Drink suggestion by Nick Smith.
Notes

Profile Louis Couttoupes

Recipe / styling by Lisa Featherby

Ingredients

Method

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