Rosemary & Garlic Roasted Potato Galette: A Savory Showstopper

Prepare the Dough: In a large mixing bowl, combine the flour, salt, and garlic powder (if using). Add the cold, cubed butter and use a pastry cutter or your hands to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter. Gradually add the ice water, a tablespoon at a time, mixing gently with a fork until the dough comes together. Be careful not to overwork the dough. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Potatoes: While the dough chills, preheat your oven to 400°F (200°C). In a large bowl, toss the thinly sliced potatoes with olive oil, minced garlic, chopped rosemary, salt, and pepper. Arrange the seasoned potato slices on a baking sheet in a single layer. Roast for 20-25 minutes, or until the potatoes are tender and slightly golden, flipping halfway through. Remove from the oven and set aside to cool slightly.

Roll Out the Dough: Once the dough has chilled, remove it from the refrigerator and place it on a lightly floured surface. Roll it out into a large circle, about 12 inches in diameter. The dough should be about 1/8 inch thick. Transfer the dough onto a parchment-lined baking sheet.

Assemble the Galette: Arrange the roasted potato slices in concentric circles, starting from the center of the dough and working outward, leaving about a 2-inch border around the edges. Fold the edges of the dough over the potatoes, overlapping them slightly to create a rustic crust. Brush the crust with the melted butter for a golden, crispy finish.

Bake the Galette: Bake the galette in the preheated oven for 25-30 minutes, or until the crust is golden brown and crispy, and the potatoes are fully cooked. If you prefer extra crispy potatoes, you can broil the galette for an additional 2-3 minutes at the end of baking, watching closely to avoid burning.

Serve: Once baked, remove the galette from the oven and allow it to cool for a few minutes before slicing. Serve warm as a side dish, or enjoy it as a main dish with a fresh salad on the side.

Serving and Storage Tips: