Vermicular | Potato Galette
3–4 medium (400–500 g) potatoes, peeled, julienned into 1/16” strips 2 teaspoons kosher salt 1 ½ tablespoons unsalted butter 1 teaspoon vegetable oil
Keywords
- Vermicular
- Musui
- Kamado
- Oven Pot
- Vermicular Frying Pan
- Oven-Safe Skillet
- Japanese cookware
- Japanese cast iron
- Premium cast iron
- Enameled cast iron
- Lightweight cast iron
- Japanese rice cooker
- Japanese recipes
Ingredients
- 3–4 medium (400–500 g) potatoes, peeled, julienned into 1/16” strips
- 2 teaspoons kosher salt
- 1 ½ tablespoons unsalted butter
- 1 teaspoon vegetable oil
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