Schiacciata di Patate (Crispy Potato Flatbread)

Essen Paradies

Schiacciata di Patate is a Tuscan flatbread featuring crispy potatoes, Parmesan cheese, and aromatic rosemary. This rustic dish, originating from Italy, celebrates the simplicity of Tuscan cuisine. Grated potatoes are mixed with flour, Parmesan, and rosemary, spread onto a baking sheet, topped with sliced potatoes, and baked until golden and crispy. Perfect as a snack or side dish, it offers a delicious taste of Tuscany's flavors.

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Prep Time 15

Cook Time 40

Total Time 55

Course Appetizer, Side Dish, Snack

Cuisine Italian

Servings people

Calories 205 kcal

Equipment

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.

Nutrition

Calories: 205kcal

Keyword Crispy Schiacciata, Italian Cuisine, Italian flatbread, Potato flatbread, potato recipe, Schiacciata, Schiacciata di Patate, Tuscan cuisine

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