Molly Yeh's Salt and Vinegar Potato Galette | Girl Meets Farm

For all the salt and vinegar lovers, Molly's savory potato galette is a must-try! This dish will be a crowd favorite at any gathering this spring. #MollyYeh #GirlMeetsFarm #FoodNetwork #PotatoGalette Subscribe to Max to stream more #GirlMeetsFarm! #StreamOnMax Get the recipe ▶ https://foodtv.com/4aUi3zJ Subscribe to Food Network ▶ http://foodtv.com/YouTube Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cooke is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Salt and Vinegar Potato Galette RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 1 hr 10 min Active: 30 min Yield: 4 servings Ingredients 2 tablespoons unsalted butter 1 large onion, thinly sliced Kosher salt Neutral oil, for frying 2 medium potatoes (about 1 pound), thinly sliced (1/8 inch thick) 2 tablespoons chopped chives 3 tablespoons white vinegar Freshly ground black pepper 8 ounces your favorite pie dough 1 large egg 1/2 cup shredded Parmesan Flaky salt, for topping Directions In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt and cook, stirring occasionally, until caramelized, about 25 minutes. Meanwhile, preheat the oven to 375 degrees F. Heat 1 1/2 inches of oil in a large cast-iron skillet over medium heat until shimmering. Working in batches, fry the potatoes, flipping once, until just tender and beginning to brown around the edges, 3 to 5 minutes. Remove the potatoes to a baking sheet lined with paper towels to drain, then remove the paper towel. Sprinkle the potatoes with the chives, 2 tablespoons of the vinegar and salt and pepper to taste. Toss gently to combine. Roll your pie dough out into a 13-inch circle and place it on a baking sheet lined with parchment. Whisk the egg with a splash of water in a small bowl and brush it onto the dough, leaving a 2-inch perimeter. In the center of the dough, layer up the toppings in this order: half the onions, half the Parmesan cheese and then half of the potatoes, in a fanned even layer. Top with the remaining onions, remaining cheese, the other half of the potatoes and any additional chives or black pepper from the bottom of the pan. Brush the edges of the crust with egg and then fold them up around the potatoes. Brush the outside edges with egg and sprinkle with flaky salt. Bake until the pie crust edges are golden brown, about 25 minutes. Sprinkle the top of the galette with the remaining tablespoon of vinegar before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork Molly Yeh's Salt and Vinegar Potato Galette | Girl Meets Farm | Food Network https://youtu.be/-O-zyGVGQGI