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This crispy potato flatbread, or Schiacciata di Patate, is a delightful recipe that I learned from my dear friend in Italy. She shared it with me during one of our culinary adventures, and it quickly became a favorite in my kitchen. It’s a wonderful combination of crispy potatoes, flavorful parmesan, and aromatic rosemary, creating a dish that’s both rustic and elegant.
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Origins and Traditional Background
Schiacciata di Patate originates from Tuscany, Italy is more than just a recipe—it’s a story of generations past, a testament to the ingenuity of Tuscan cooks, and a celebration of the region’s bountiful harvests. The word “schiacciata” means “flattened” or “pressed,” which perfectly describes the process of making this flatbread. It’s often enjoyed as a snack, appetizer, or side dish, showcasing the simplicity and richness of Tuscan cuisine.
In the rolling hills of Tuscany, where agriculture thrives, potatoes have long been a staple crop. From this humble ingredient emerged Schiacciata di Patate, a dish that reflects the resourcefulness and creativity of Tuscan cuisine. Passed down through families and shared among friends, this recipe has stood the test of time, preserving the flavors and traditions of generations gone by.
As you prepare and savor Schiacciata di Patate, you’re not just enjoying a delicious flatbread—you’re connecting with centuries of Tuscan history. Every bite tells a story of sun-kissed fields, bustling markets, and the warmth of Italian hospitality. It’s a culinary journey that invites you to experience the heart and soul of Tuscany, one slice at a time.
Why You’ll Love This Recipe?
This recipe offers a delightful balance of textures and flavors. The crispy edges of the potato flatbread contrast wonderfully with the soft, creamy interior. The addition of parmesan and rosemary elevates the dish with their savory and aromatic notes. It’s a versatile recipe that can be enjoyed on its own, paired with salads or soups, or served alongside a cheese platter.
What Do You Need For Schiacciata di Patate (Crispy Potato Flatbread)
Ingredients:
- Potatoes: Choose starchy potatoes like Russets or Yukon Gold for the best texture.
- All-purpose Flour (flour 00): Provides structure to the flatbread.
- Water: Adjust according to the consistency of the mixture.
- Grated Parmesan: Adds a rich, savory flavor.
- Rosemary: Fresh rosemary, finely chopped, for a fragrant aroma.
- Olive Oil: Extra virgin olive oil for both the mixture and drizzling.
- Salt and Pepper: To taste.
Additional Ingredients for Topping:
- Potatoes: Thinly sliced with a mandolin.
- Parmesan Cheese: Grated for topping.
- Extra Virgin Olive Oil: For drizzling.
How to Make Crispy Potato Flatbread:
1.Prepare the Potatoes:
Clean the potatoes thoroughly and place them in a bowl of cold water to prevent them from browning.
Peel and grate the potatoes using a coarse grater. Place the grated potatoes in a large mixing bowl.
2. Mix the Ingredients:
To the grated potatoes, add all-purpose flour, grated Parmesan, finely chopped rosemary, salt, and pepper to taste.
Gradually add water to the mixture, stirring continuously until you achieve a thick, spreadable consistency. Adjust the amount of water as needed.
3. Form the Flatbread Base:
Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
Spread the potato mixture evenly onto the prepared baking sheet, forming a 30 x 40 cm slab. Use a spatula to smooth the surface.
4. Arrange the Potato Slices:
Using a mandolin, slice the potatoes into thin rounds. Pat them dry with paper towels.
Arrange the potato slices over the top of the potato mixture, overlapping them gently like fish scales until the entire surface is covered.
5. Season and Drizzle:
Sprinkle salt and pepper over the potato slices, then evenly distribute grated Parmesan cheese on top.
Drizzle the entire flatbread with olive oil, ensuring the potatoes are well coated.
6. Bake the Flatbread:
Place the baking sheet in the preheated oven and bake the flatbread for about 40 minutes, or until it is golden brown and crispy around the edges.
Rotate the baking sheet halfway through the baking time for even cooking.
7. Serve and Enjoy:
Once baked, remove the flatbread from the oven and let it cool slightly.
Cut the Schiacciata di Patate into squares or wedges and serve warm as a delightful appetizer, side dish, or snack.
Storage
Store any leftover potato flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or conventional oven to maintain its crispiness.
Substitutions
- You can use different herbs like thyme or oregano instead of rosemary for variation.
- Experiment with different cheeses such as pecorino or asiago for a unique flavor.
FAQ:
Q: Can I use sweet potatoes instead of regular potatoes?
A: While the texture and flavor will be slightly different, you can use sweet potatoes as a substitute. Just keep in mind that sweet potatoes may require different baking times.
Q: Can I freeze the potato flatbread?
A: Yes, you can freeze the flatbread once it’s cooled completely. Wrap it tightly in plastic wrap or aluminum foil and store it in the freezer for up to 1 month. Thaw in the refrigerator before reheating.
Enjoy this crispy potato flatbread as a delightful addition to your meals, gatherings, or simply as a snack to savor the flavors of Tuscany!
More Potato Recipes That You’ll Love:
Mashed Potatoes with Bacon and Parmesan
Schiacciata di Patate (Crispy Potato Flatbread)
Ingredients
- 500 g Potatoes
- 100 ml All-purpose Flour (flour 00)
- 40 g Grated Parmesan
- 1 tbsp Rosemary
- 25 ml Olive Oil
- Salt to taste
- Pepper to taste
Additional Ingredients for Topping:
- 200 g Potatoes (thinly sliced)
- 20 g Parmesan Cheese (grated)
- Extra Virgin Olive Oil
- Salt to taste
Instructions
- Preheat your oven to 220°C (425°F) and line a baking sheet with parchment paper.
- Peel and grate 500g of potatoes, then place them in a bowl of cold water to prevent browning.
- In a large mixing bowl, combine the grated potatoes, flour, grated parmesan, chopped rosemary, salt, and pepper.
- Gradually add water to the mixture, stirring until you achieve a thick, spreadable consistency.
- Spread the potato mixture evenly onto the prepared baking sheet, forming a 30 x 40 cm slab.
- Arrange thinly sliced potatoes over the top, overlapping them to cover the entire surface.
- Season with salt, pepper, and grated parmesan cheese.
- Drizzle the flatbread with olive oil, ensuring even coverage.
- Bake in the preheated oven for about 40 minutes, or until the flatbread is golden brown and crispy around the edges.
- Once baked, remove from the oven and let it cool slightly before slicing into squares or wedges.
Notes
- Use a mandolin to slice the potatoes thinly and evenly. This ensures uniform cooking and helps create a visually appealing presentation.
- Preheat the oven to 220°C (425°F) for optimal results. This high temperature helps to crisp up the flatbread and create a golden brown crust.
- The amount of water added to the potato mixture may vary depending on the moisture content of the potatoes. Add water gradually until you achieve a thick, spreadable consistency. The mixture should be thick enough to hold its shape when spread on the baking sheet.
