Ingredients

• 4 large Idaho potatoes
• 1 tablespoon finely chopped rosemary
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped flat leaf parsley
• Salt and freshly ground pepper
• 3 tablespoons olive oil

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Instructions

1. Coarsely grate the potatoes. Dry thoroughly by rubbing them between two clean kitchen towels. Place the grated potatoes in a large bowl, mix in the herbs and season with salt and pepper to taste. Heat the oil in a 10-inch nonstick skillet over medium high heat until almost smoking. Add the potatoes in a flat even layer. Shake the pan frequently to prevent the galette from sticking. After 3 to 4 minutes, invert the potatoes onto a plate and carefully slide them back into the pan, reduce the heat to low and continue cooking for another 20 to 30 minutes. Cut into wedges.