Please consult the OU's guidelines for checking fruits and vegetables.

Galette de Pomme de Terre
This recipe is kosher for Passover.
Galette de Pomme de Terre Eileen Goltz | Pareve
55 minutes 25 minutes
30 minutes
4 servings

  • 4 large potatoes, thinly sliced
  • 1 to 2 Tablespoons olive oil
  • Freshly-ground nutmeg
  • Freshly-ground black pepper
  • 1 Tablespoon minced fresh parsley
  • 1 Tablespoon minced garlic
  • Salt
  • Fresh thyme leaves for garnish

  1. Pat potatoes dry if very starchy or moist.
  2. In a sauté pan large enough to fit potato slices in just two layers, spread 1 Tablespoon oil and sprinkle with nutmeg and pepper to taste.
  3. Starting in center, arrange potato slices in a closely overlapping, attractive spiral. When pan is filled, repeat to make a second layer.
  4. Place pan over medium heat and cover. Slowly cook potatoes until well browned on underside, about 15 minutes, occasionally shaking pan gently to avoid sticking. Wipe inside of lid as needed to keep it dry.
  5. Press potatoes down with a flat spatula and remove from heat. Place a larger platter over pan and flip it upside down, transferring potatoes to the platter.
  6. Check pan to make sure it is clean and has enough oil to keep potatoes from sticking. Slide galette, raw side down, back into pan, and return to medium heat.
  7. Cover and cook until well browned, about 15 minutes.
  8. Meanwhile, combine the parsley and garlic in a small bowl. About 2 minutes before ready to serve, spread the garlic and parsley mixture over the top. Leave the pan uncovered.
  9. To serve, slide galette onto a serving platter, season to taste with salt, and garnish with thyme.

Kashrut Instructions


DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

Please Note: Curly leaf parsley is very difficult to check. It is therefore recommended that only flat leaf parsley be used.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.


  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.