Potato and Goat Cheese Galette

• 2 large baking potatoes, peeled
• vegetable oil (for deep frying)
• 6 -8 ounces goat cheese
• 1 pinch cayenne pepper
• 12 cup breadcrumbs
• 2 tablespoons extra virgin olive oil
• salt and pepper
• black olives (to garnish) (optional)
• fresh basil, chopped for garnish (optional)

1. Slice and discard the ends of the potatoes.
2. Cut the potatoes into 3/4-inch slices.
3. Cut a round hole out of the center of each slice, forming a sturdy ring with at least 1/2 inch border of potato around the hole.
4. Heat about 2 inches of vegetable oil in a skillet to 300 degrees F. Fry the potato rings until light golden brown, about 5 minutes.
5. Drain on paper towels and allow to cool enough to handle.
6. Fill the potato rings with the goat cheese and coat both sides with gread crumbs.
7. Refrigerate for at least 2 hours or overnight.
8. Heat the olive oil in a large skillet over moderate heat and saute the potato rings until golden brown on both sides, about 30 to 40 seconds per side.
9. Transfer to serving plats and season with salt and pepper.
10. Garnish with olives and chopped basil if desired.

baking potatoes, vegetable oil, goat cheese, cayenne pepper, breadcrumbs, extra virgin olive oil, salt, black olives, fresh basil

Taken from www.food.com/recipe/potato-and-goat-cheese-galette-169445 (may not work)