- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Energy 182.06 (Kcal)
- Carbohydrates 29.57 (g) of which sugars 0.86 (g)
- Proteins 4.21 (g)
- Fat 6.15 (g) of which saturated 0.87 (g)of which unsaturated 0.13 (g)
- Fibers 1.92 (g)
- Sodium 245.22 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage
The potato crunch can be stored at room temperature for up to 3 days. I recommend reheating before serving.
The potato crunch can be stored at room temperature for up to 3 days. I recommend reheating before serving.
Advice
To prepare the potato crunch, you can also grate the potatoes instead of using slices. In either case, there’s no need to parboil the potatoes.
Before baking, you can add more oregano and rosemary or use other spices or herbs you like.
The baking pan should be 12 inches in diameter to ensure the right proportions and crispiness for the no-yeast focaccia.
Cornmeal is crucial for a crunchy and dry result. Therefore, it cannot be omitted or substituted.
