Crispy Potato Galette

Wash the potatoes well, pat them dry, and peel them with a peeler. Any green parts are a sign that natural toxic compounds (solanine and chaconine) have increased, so discard them for safety.

Toxic compounds are also concentrated around the eyes, so if there are any eyes, dig them out thoroughly. For hollows that are hard to peel, use the tip of the peeler or the heel of a knife to remove them easily.

Slice the potatoes slightly thick with a mandoline. If it has no guard, stick a fork into the potato and slice it that way so your hand is less likely to slip and get cut. Slice the last part by hand, since the fork gets in the way.

Stack several slices together and cut them into julienne. Cut them fine so the potatoes stick together easily and release the starch on their surfaces.

Transfer to a bowl, sprinkle with salt, and rub it in well by hand until evenly distributed. Osmotic pressure from the salt draws the moisture out of the potatoes.

Once they have wilted, gather the potatoes and squeeze them hard over another bowl to remove the moisture. Also pour the liquid left in the potato bowl into the bowl of squeezed liquid.

Let the squeezed liquid sit for a while until it separates into a clear layer and a white sediment, then discard only the clear liquid on top. The white sediment left behind is the natural starch (the source of potato starch).

Return the squeezed potatoes to the bowl, add only the natural starch, and mix well. If you like, adding potato starch will make them even crispier.

Pour vegetable oil into a frying pan and spread it around, then, before turning on the heat, spread the potatoes out and shape them with a rubber spatula. This time, cook them boldly as a single large galette. Pressing them down firmly so they stick together keeps them from falling apart while cooking.

Turn on the heat and cook slowly over about medium heat. If the oil runs low along the way, add a little more so the heat is transferred evenly and it browns nicely. Once it has a good color, flip it over and cook the other side.

Once both sides are golden brown, add butter at the end for richness and flavor, and lightly cook both sides over low to medium heat. It is done once it has a nicely browned, appetizing color. If you insert a bamboo skewer or toothpick and no raw-looking starch clings to it, that is the sign it is cooked through.

Cut into easy-to-eat pieces and arrange on a plate. Sprinkle with black pepper if you like for a more grown-up flavor.