Pommes Macaire – Potato Galettes with Bacon

The day before:

Remove peel from potatoes. Soften whole in salted water.

Finely dice shallot and bacon. Sauté together in a non-stick frying pan without adding fat for 3-4 minutes until soft. Chop parsley.

Drain potatoes. Evaporate remaining liquid. Drive potatoes through the Passevite. Add shallot, bacon, parsley and egg yolk to warm potato mixture. Season with salt and nutmeg. Form into a roll of about 4 cm ø on a little cornstarch. Cool. Cover and refrigerate.

Before serving: Cut potato roll into slices about 1.5 cm wide. Fry in a little clarified butter on both sides in a coated pan.

Tip: Instead of clarified butter, you can also use butter in most cases.

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