SCROCCHIARELLE with POTATOES, quick and tasty, without yeast, baked or pan-fried, a simple dinner idea ready in 10 minutes.
I’ll tell you the truth: I made them one evening on the fly with what I had at home and they were finished before I even sat at the table 😅 these scrocchiarelle with potatoes without yeast are one of those clever recipes that save dinner with very few ingredients, and the best part is that the dough doesn’t even need to rest.
The quick scrocchiarelle with potatoes, pan-fried or baked, are perfect when you want something crispy outside and soft inside, and with a very hot pan they won’t stick and will turn a lovely golden color. Flour, water and oil are all you need for a simple but super tasty base, which you can then enrich with potatoes — also a great quick alternative to pizza.
If you’re looking for easy and quick potato recipes, or a homemade savory snack, these scrocchiarelle are perfect: they really come together at the last minute, with no waiting time, and you can cook them in the oven, in a pan or in an air fryer. One of those practical solutions for when you want something good without complicating your life.
Follow me in the kitchen — today it’s scrocchiarelle with potatoes.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 10 Minutes
- Portions: 4-5
- Cooking methods: Oven, Stovetop, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups flour (cake (weak) flour or the flour you usually use)
- 2 2/3 tbsp extra virgin olive oil
- 1/3 cup water
- 1 pinch salt
- 2 potatoes
- dried oregano
Steps
Pour the flour into a bowl, add the salt, oil and water, mix and knead; if needed add a little more water.
Move to the work surface, knead the dough and divide it into 4-5 pieces, then roll them out.
Place them on a baking sheet lined with parchment paper, brush with oil and add the potatoes thinly sliced, a drizzle of oil and oregano, then bake.
Bake at the maximum temperature for 10 minutes.
Enjoy your meal
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SCROCCHIARELLE with POTATOES
“Why you’ll love these scrocchiarelle”
ready in 10 minutes
no yeast
crispy outside
can be cooked anywhere
Tips for perfect scrocchiarelle
The dough doesn’t need to rest: you can cook them immediately and they’ll still be crispy
Use a very hot pan to prevent sticking
Useful tips:
Slice the potatoes very thin for quick cooking
Use a small amount of dough for more crispiness
Season well with oil and oregano
Cook at high temperature for a crisp effect
Flip them halfway through cooking if you fry them in a pan
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FAQ SCROCCHIARELLE with POTATOES
Can I prepare the scrocchiarelle with potatoes in advance?
Yes, you can prepare them and store them already cooked. Just heat them a few minutes to make them crisp again.
Can they be frozen?
Better not from raw, but yes from cooked — reheat them in the oven or in a pan.
Can I make them without potatoes?
Yes, but potatoes make them more tasty and satisfying.
What is the best cooking method?
A pan gives more crispiness, the oven is lighter. Both work well.
