After the success of the Zucchini Flatbread, easy, quick and super crispy, today I decided to try it again but with potatoes.
The potato flatbread is delicious, easy and quick, but above all super crispy, it’s impossible to resist. The aroma of rosemary, in my opinion, is that extra touch. I used a mandoline to prepare the potato flatbread because I wanted sliced, even though thin, potatoes. However, you can also grate them. It’s delicious hot, but I can assure you that the potato flatbread is also excellent cold.
Potato lovers?? Try also:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Portions: 1 Person
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 10.5 oz potatoes (sliced)
- 7 oz water
- 1.25 cups flour
- 2 tbsps grated cheese (plus more for dusting)
- 2 tbsps olive oil
- as needed rosemary
- as needed salt
- as needed pepper
Tools
- Baking Tray
- Bowl
- Hand Whisk
- Spatula silicone
- Mandoline
- Parchment Paper
Steps
In a bowl, put the flour, 2 tablespoons of cheese, aromatics, and mix. Add the water and oil and make a smooth batter.
Add the very thinly sliced and carefully drained potatoes.
Add the rosemary and mix again.
Line the oven tray with a sheet of parchment paper. Drizzle a little oil and add the potato mixture. Add oil and cheese on top and bake for about 20 minutes at 392°F in a fan oven.
Cut into pieces and serve.
Good both hot and cold.
