Pour water from bowl; dry potatoes with paper towels. Quickly shred using large holes of a 4-sided grater or food processor. Dry bowl; add potatoes, rosemary, salt and pepper; toss to mix.
Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat until butter stops foaming. Add potatoes, pressing them with a spatula into an even layer.
Cook 2 to 3 minutes, pressing down occasionally with the 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.
Uncover and invert a baking sheet over skillet. Holding both together with oven mitts or potholders, carefully invert galette onto the baking sheet. 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.
Cal 142 Pro 2 Car 21 Fiber 2
Fat 6 (saturated fat) 4 Chol 16
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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