Potato-Rosemary Galette (serves 6)

Ingredients
4 medium (2 lb) baking potatoes, peeled and submerged in a bowl of cold water to prevent browning
1 tsp dried rosemary, crushed
1 tsp each salt and freshly ground pepper
3 TBSP stick butter

Instructions
1. Pour water from bowl; dry potatoes with paper towels.
Quickly shred using shredding disk of a food processor or the large holes of a 4-sided grater.
Dry bowl; add potatoes, rosemary, salt and pepper toss to mix.

2. Melt 2 TBSP butter in a large nonstick skillet over medium high heat until butter stops foaming.
Add potatoes, pressing them with a broad spatula into an even layer.

3. Cook 2 to 3 minutes, pressing down occasionally with spatula, until lightly browned on bottom.
Dot top with remaining butter.
Cover skillet, reduce heat to medium and cook 6 to 8 minutes until potatoes are tender when pierced.

4. Uncover and incert a large flat plate or baking sheet over skillet.
Holding both together with oven mitts or potholders, carefully invert galette onto the plate.
Slide galette back into skillet, increase heat to medium-high and cook 5 minutes or until browned on bottom. Slide onto serving plate, cut in wedges and serve as soon as possible.

From Woman's Day Magazine.