Crispy Potato & Smoked Salmon Wedges

1. Prepare Potatoes

Peel and cut the russet baking potatoes into long matchsticks using a mandoline. Spread them out on a clean kitchen towel or paper towels. Roll them up and squeeze lightly to remove excess moisture.

2. Season Potatoes

Transfer the dried potato matchsticks to a bowl and toss them with a teaspoon of kosher salt and half a teaspoon of freshly ground black pepper.

3. Cook First Side of First Galette

Heat two tablespoons of canola oil in a small 8-inch omelet pan over medium heat. When the oil is hot, add half of the seasoned potatoes to the pan, pressing them flat with a large metal spatula. Let them cook undisturbed for about 5 minutes. Drizzle a tablespoon of melted butter around the edge of the pan and continue cooking for another 3-5 minutes until the bottom is nicely browned.

4. Cook Second Side of First Galette

Carefully loosen and flip the galette. Add another tablespoon of melted butter and cook the second side for 4-5 minutes until it is also nicely browned. Transfer the galette to a paper towel-lined plate to absorb any excess oil.

5. Repeat for Second Galette

Repeat the cooking process with the remaining potatoes and butter to make the second galette.

6. Assemble Galettes

Spread each galette with a generous tablespoon of crème fraîche, then top with thinly sliced smoked salmon. Finally, sprinkle with minced fresh chives. Cut into wedges and serve.