Tomorrow Is Fried Day

Making fried potatoes is one of my favorite ways to use up leftover boiled or baked potatoes. Their presence at any meal is most welcome since they’re filling, fast and always tasty. If you think of fried potatoes only in terms of breakfast, have I got news for you.

Save leftover potatoes for the next day’s dinner and make this delicious potato galette, which is like a crispy potato pancake. The addition of Boursin, the French herbed cheese, is an elegant touch. Serve with a glass of wine and a green salad with sliced red pears and mustard vinaigrette.

For a good baked potato, prick it with a fork several times and bake it at 400 degrees for about 50 minutes. If boiling, bring potatoes and water to a boil, reduce heat and simmer 20 to 25 minutes.

Herbed Potato Galette With Boursin

Active Work Time: 25 minutes * Total Preparation Time: 1 hour

A cast iron skillet is perfect for this recipe. They are unexcelled conductors of heat, ensuring a crispy crust.

4 baked or boiled potatoes, peeled

Salt, pepper

2 tablespoons oil

1/2 cup (1 stick) butter, melted

2 teaspoons chopped fresh thyme

1 teaspoon chopped fresh sage

1/2 (5.2-ounce) package Boursin cheese, crumbled

1 tablespoon chopped Italian parsley, for garnish

* Slice potatoes crosswise into slices as thin as possible without potatoes breaking. Sprinkle with salt and pepper. Heat oil and 1/2 melted butter in large skillet over medium-high heat. Heat until hot but not smoking, about 4 minutes. Remove skillet from heat. Place potatoes in skillet, starting at edge. Overlap potatoes in spiral design to center. Top with thyme, sage and remaining butter.

* Bake at 450 degrees until underside is browned and crisp, about 20 to 25 minutes. Remove from oven and let stand 5 to 10 minutes, then invert onto serving platter. Top with crumbled cheese and parsley. Cut into 4 wedges and serve.

4 servings. Each serving: 559 calories; 437 mg sodium; 83 mg cholesterol; 36 grams fat; 52 grams carbohydrates; 6 grams protein; 1.50 grams fiber.