CRISPY POTATO FLATBREAD I don’t know about you, but I love flatbreads in any form, I make them often and I like to serve them because they are tasty dishes that everyone always enjoys and they are prepared in no time. This time it was the turn of the potato flatbread which, to be honest, I waited to try because I was more inspired by toppings like peppers or zucchini (you can find the links to the recipes below) but I have to say I was amazed by its deliciousness and crunchiness. I hope I made your mouth water a little and I invite you to join me in the kitchen, I’ll show you how to prepare the potato flatbread!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a potato flatbread in a 12×16 inch tray
- 21 oz potatoes
- 1 1/4 cups all-purpose flour
- 7/16 cup water
- to taste rosemary
- 3 tbsps extra virgin olive oil
- 4 tbsps Parmigiano Reggiano PDO (grated)
- 4 tbsps pecorino romano
- to taste salt
- to taste pepper
- 2 tbsps Parmigiano Reggiano PDO
- 2 tbsps pecorino romano
- to taste salt
- to taste pepper
- 3 tbsps extra virgin olive oil
Useful tools to prepare the potato flatbread
- 1 Mandoline Slicer
- 1 Oil Sprayer
Preparation of the potato flatbread
As you will read, the preparation of this recipe is very quick, so as a first step I recommend turning on the oven and setting it to a temperature of 392°F in static mode.
Wash and peel the potatoes, then take a couple of medium-sized ones and using a large-holed grater, grate them to obtain about 7 oz of potatoes. Put everything in a bowl and add the flour, water, and grated cheeses.
With the help of a spoon, mix well until everything is incorporated, then add the grated cheeses, a tablespoon of oil, season with salt and pepper, and add the rosemary.
Now take the other potatoes and slice them thinly, I recommend using potatoes, if possible, all of similar sizes, so as to obtain slices that are the same size, quickly rinse them and then dry them on paper towels.
Line a non-stick baking tray with a sheet of parchment paper, spray a little oil on the bottom and then pour the potato, cheese, and flour mixture, with the help of a spoon level it to create a thin layer and then cover with the potato slices, slightly overlapping each other.
Sprinkle the surface with the other tablespoons of cheeses, season with salt and pepper, drizzle with oil, and bake at 392°F in the center of the oven for about 30/35 minutes; the cooking times will vary depending on the oven.
As soon as the potato flatbread is golden on the surface, you can take it out of the oven and let it cool slightly before serving and enjoying it in all its crispy goodness!
An Extra Tip:
* If you want to quickly spread your flatbread, after pouring the mixture into the tray, take a sheet of parchment paper, lightly grease it, and then gently press the mixture, moving it from the center of the tray towards the edges. Use the palms of your hands to spread your flatbread evenly without getting a bit dirty!
* If there are leftovers, the flatbread can be stored well-covered or wrapped in aluminum for up to two days.
* This recipe contains affiliate links.
