Smashed potato tart — with very little you can sort out dinner. My mother was right when she said that if you have potatoes at home you can be relaxed: something good always comes out. Also, as you all know, potatoes can be purchased all year round. At this time, April/May, Sicily begins selling fresh new potatoes. May/June also sees Puglia start the harvest, as does Campania in June. From July through August onward the common stored potatoes start appearing, mainly from Lazio, Emilia, Veneto and all other northern regions. Abruzzo, Calabria and Trentino are not excluded, with harvests in August and September. The cycle continues with Sicily in December with potatoes planted in August. The mystery is solved as to why potatoes are available on the market all year round.

Difficulty: Very easy
Cost: Inexpensive
Preparation time: 30 Minutes
Cooking time: 20 Minutes
Portions: 3
Cooking methods: Boiling, Oven
Cuisine: Italian
Seasonality: All seasons

220.04 Kcal

calories per serving

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Energy 220.04 (Kcal)
Carbohydrates 36.65 (g) of which sugars 0.48 (g)
Proteins 6.10 (g)
Fat 5.95 (g) of which saturated 1.64 (g)of which unsaturated 0.00 (g)
Fibers 3.28 (g)
Sodium 1,029.83 (mg)

Indicative values for a portion of 100 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

Ingredients

10 new potatoes
20 g Pecorino Romano
10 g extra virgin olive oil
3 sprigs rosemary
1 teaspoon salt

Tools

Baking pan
Saucepan
Parchment paper
Glass
Electric grater

Steps

I don’t peel the potatoes because they are new potatoes, but I scrub them well to remove any traces of soil.
I place the potatoes, unpeeled, in cold water
bring to a boil and cook for 20 minutes.
I let them cool a bit before smashing them.
Line a baking sheet with parchment paper and arrange the potatoes in a radial pattern. Using a glass, I press them down and bring them closer together
until all are flattened.
This way I have completely filled the pan with smashed potatoes.
I grate the Pecorino and sprinkle it evenly over the potatoes.
I season with salt and pepper and add the rosemary.
In a preheated oven at 356°F I bake the tart for 20 minutes
and here it is ready: the smashed potato tart.
Crispy with a rosemary flavor, great as an appetizer, to accompany a quick aperitif or as a tasty side or main course.
Perfect for an aperitif with friends and family.
Fantastic potato tart.