Light Potato Galettes

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  • 4 large baking potatoes (about 3 pounds), peeled
  • 1/2 cup light olive or vegetable oil
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1/2 teaspoon salt


Preheat oven to 450°F. Coat a 12-inch nonstick frying pan with a heatproof handle with cooking spray. Slice potatoes as thinly as possible, preferably with a mandoline.

Combine oil and TABASCO® Sauce in a small bowl. Coat each potato slice with mixture and layer half of potatoes in bottom of pan, overlapping slices. Sprinkle with half of thyme. Repeat with another layer of potatoes and remaining thyme; drizzle any remaining oil on top.

Bake 30 to 45 minutes or until surface is golden brown and crisp and potatoes can easily be pierced with a fork. Sprinkle with salt. Cut into wedges and serve.

Makes 6 servings.

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