Name: Schiacciata di Patate (Crispy Potato Flatbread)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 500 g potatoes, peeled and grated using a coarse grater; 100 g all-purpose flour (tipo 00), or standard all-purpose flour; 40 g grated Parmesan cheese, adds nutty, savory depth; 1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried; 25 ml olive oil, for the base mixture; salt, to taste; pepper, to taste; 200 g potatoes, thinly sliced on a mandoline or sharp knife; 20 g grated Parmesan cheese, for topping; extra virgin olive oil, for generous drizzling

Description

This authentic Italian potato flatbread features a creamy grated potato base flavored with Parmesan and rosemary, topped with thinly sliced potatoes drizzled in extra virgin olive oil and baked until golden and crispy. Perfect for busy weeknights or meal prepping for the week, Schiacciata di Patate is a rustic, satisfying dish that celebrates simple, quality ingredients.

Ingredients

Scale

500 g potatoes, peeled and grated using a coarse grater
100 g all-purpose flour (tipo 00), or standard all-purpose flour
40 g grated Parmesan cheese, adds nutty, savory depth
1 tablespoon fresh rosemary, finely chopped, or 1 teaspoon dried
25 ml olive oil, for the base mixture
salt, to taste
pepper, to taste
200 g potatoes, thinly sliced on a mandoline or sharp knife
20 g grated Parmesan cheese, for topping
extra virgin olive oil, for generous drizzling

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Instructions

Prepare the Grated Potatoes: Peel 500 g of potatoes and grate them using a coarse grater, then transfer to a large mixing bowl and season generously with salt and pepper.
Make the Batter: Add the flour, grated Parmesan, chopped rosemary, and 25 ml olive oil to the grated potatoes, then mix until a thick, spreadable mixture forms that holds its shape.
Spread the Base: Preheat your oven to 220°C (425°F) and line a baking tray with parchment paper, then spread the potato mixture into an even 30 x 40 cm rectangle using a spatula or the back of a spoon.
Arrange the Potato Slices: Thinly slice the remaining 200 g of potatoes using a mandoline or sharp knife, then layer them over the potato base in slightly overlapping rows for even cooking.
Season the Top: Sprinkle the grated Parmesan cheese evenly over the sliced potatoes, then season with salt and pepper to your preference.
Drizzle Generously: Pour a generous drizzle of extra virgin olive oil across the entire surface, ensuring it reaches into the crevices between potato slices.
Bake Until Crispy: Bake for 40 minutes or until the schiacciata is golden brown and crispy around the edges, then remove from the oven and let cool for 5 minutes before slicing and serving.

Prep Time: 15 minutes
Cook Time: 40 minutes