Steps

1. Wash 3 potatoes (approx. 350g) and peel them with a peeler. Make sure to remove any eyes.
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2. Place the peeled potatoes in a colander that has been lightly rinsed with water.
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3. Prepare a bowl. Thinly slice the peeled potatoes using a slicer, then cut them into thin julienne strips with a knife.
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4. Sprinkle 1 tsp of sugar into the bowl with the julienned potatoes and mix well to salt them. Do not rinse with water; utilize the potato starch. (This is the key!) The osmotic pressure from the sugar draws out excess moisture and flavor from the potatoes, resulting in a crispy and fluffy texture. It also helps the mixture hold together.
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5. Let the sugared potatoes sit for about 5 minutes.
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6. Prepare 40g of pizza cheese and 1 tbsp of potato starch.
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7. Heat an appropriate amount of oil in a 20cm diameter frying pan and spread it evenly with a paper towel. (This is the key!) Using more oil will result in a crispier surface.
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8. Transfer the potatoes that have been sitting to a colander. Squeeze out the released moisture firmly with a paper towel, then return them to the bowl.
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9. Add 40g of pizza cheese and 1 tbsp of potato starch to the bowl with the potatoes. Mix thoroughly until everything is evenly combined. (This is the key!) The potato starch absorbs any remaining moisture and acts as a binder for the galette. Cheese is essential for flavor, so adding a generous 40g is recommended.
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10. Pour the potato mixture into the oiled frying pan, spreading it out naturally.
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11. Place the frying pan over low heat and gently shape the mixture. (This is the key!) Cooking slowly over low heat ensures the inside is cooked through and prevents burning.
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12. Cover with a lid and steam-fry over low heat for 6 minutes.
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13. After 6 minutes, remove the lid and carefully flip the galette using a turner.
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14. Once flipped, cook uncovered for 3 minutes, simmering gently. Press down lightly with the turner while cooking to achieve a crispier texture. If there isn't enough oil, add a little more. (This is the key!) Focus on cooking the underside well for a beautiful golden-brown color when serving.
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15. Once cooked, sprinkle with salt (to taste) and black pepper (to taste) while still hot.
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16. For an even tastier experience, you can optionally drizzle with honey or maple syrup (to taste).
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