Schiacciata di Patate
Dishcovered by @iamralphsuttonA crispy Italian potato and cheese flatbread, perfect for family gatherings or appetizers. Thinly sliced potatoes coated in a savory batter with Parmigiano Reggiano and rosemary, then baked and broiled until golden and crispy.
Ingredients
Directions
- 1
Preheat the oven to 400°F and line a baking sheet.
about 10m - 2
Slice the potatoes thinly using a mandoline.
- 3
Soak the potato slices in water, then drain thoroughly.
about 5m - 4
In a bowl, mix flour, grated Parmigiano Reggiano, salt, olive oil, and cold water to make a batter.
- 5
Add fresh rosemary to the batter and stir to combine.
- 6
Coat the drained potato slices in the batter until evenly covered.
- 7
Spread the coated potatoes on the prepared baking sheet in a single layer.
- 8
Bake for 40 minutes, moving the sheet to the upper rack halfway through.
about 40m - 9
Broil for 2-3 minutes until the top is golden and crispy.
about 3m - 10
Let cool slightly, then cut into squares and serve.
about 5m
Comments
Everyone who can see this dish sees these — tips, swaps, and how it turned out.