Crispy Potato Flatbread (Schiacciata di Patate) Recipe
This Crispy Potato Flatbread, or Schiacciata di Patate, is a golden, flavorful Italian treat featuring thinly sliced potatoes coated in a Parmesan and flour batter, baked to crispy perfection with fragrant rosemary and sea salt.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Units
Scale
Ingredients
- 5 Medium Potatoes
- 2/3 cup Grated Parmesan or Pecorino Cheese
- 1 2/3 cups Type 00 Flour (or All-purpose Flour)
- 1 1/4 cups+ Cold Water
- Extra Virgin Olive Oil
- Sea Salt Flakes
- Fresh Chopped Rosemary
Instructions
- Preheat the oven. Preheat oven to 400 degrees F.
- Mix the batter. In a medium sized bowl, mix together the flour, cheese, water, and a drizzle of olive oil.
- Whisk smooth. Whisk together until smooth, the consistency should be like heavy cream so add a little extra water if needed.
- Prepare potatoes. Slice the potatoes very thin with a mandolin then toss the potatoes with the batter until well coated.
- Prepare baking tray. Line a large baking tray with parchment paper and spray or brush lightly with olive oil.
- Spread mixture. Spread the potato mixture evenly across the tray.
- Season. Drizzle more olive oil across the potato mixture, then sprinkle with flaked sea salt, and chopped rosemary.
- Bake. Bake on the lower shelf for 20 minutes, then turn the tray and move to the middle rack for another 20 minutes or until the flatbread is crispy and golden brown.
- Cool and serve. Remove from the oven, cool slightly, then cut into squares and serve immediately.