Grilled potato art

What have you got?

I am struggling to push out a decent galette in an indoor kitchen. What I want is a thing made out of potato to put on a plate under a fabulous steak. It should be about 8-10 inches in diameter. Ideally it would have an outer crust like a potato chip and an inside like a baked potato, light, fluffy and fully cooked inside, crunchy but not burnt outside. And I want to do it outdoors on live fire. At 20 below.

The main contenders are a galette (French for "flat round cake"), Pomme Anna (fussy as that crazy girl you gave up on dating) and possibly Francis Malmann's potato dominos. Open to other contenders.

Paging @CurtB .

The only one I have been able to push out successfully is basically a hashbrown as well explicated here: https://www.youtube.com/watch?v=CZsN_2IOtl8

I don't want a hashbrown under a tomohawk, I want a fooking galette. Made of thinly sliced potato glued together with its own starch (yes, I watched the youtube of the Russian guy wearing ice skates in his kitchen), I am sure as the Lord made little green apples not rinsing and drying slices of Russet to then dip them in a corn starch slurry.

So far I have tried butter, safflower oil and clarified butter as my oils. Looking at that bottle of peanut oil, it is starting to talk to me. I ate three fist sized Russets tonight and will hopefully have a poop the size of the Titanic tomorrow. Also, if you are going to fool with this, skip all the potatoes except Russets and Yukon Gold until you have earned your wings, the little red ones especially just don't have anough starch to cook themselves together.

I do have a set of four identical Lodge 10" cast iron skillets, so I got weighting the top covered.

I think I am up against a temperature problem. Do I get the outside crunchy and then bake the raw middle of my potato sculpture, or bake it and then sort or reverse sear the exterior to crucnchy?

Thanks in advance.

 

There was potatoes in that video? All I saw were melons...

 

https://www.finecooking.com/article/how-to-make-a-crisp-potato-galette

How bout Potato cake?

 

She shredded the potato nicely

 

I will try that one next. Thanks

 

I also found this one, looks more like what I want:

https://www.youtube.com/watch?v=bPElXh6B_kU

I did crack open my Julia Child, 2009 reprint, volume II, page 402, Julia makes them from precooked mashed potatoes. So my next three cooks are chosen.

 

Best way is to foil cover and bake it to set and soften the inside then once that’s ready (use a knife or fork to test tenderness) you remove the foil and bake till golden brown. You can also use broiler (restaurants would probably use a salamander) just have to watch it because you can go from done to burned very quick.

 

That looks good