Schiacciata di Patate: The Ultimate Crispy Italian Potato Bake!

Schiacciata di Patate: The Ultimate Crispy Italian Potato Bake!

Meet Schiacciata di Patate! A simple, rustic, and incredibly crispy Italian potato flatbread! This thin, flattened potato bake is a perfect side dish, quick aperitivo, or crowd-pleasing snack for the holidays and family gatherings. So simple, so satisfying!

Ingredients
2 lbs Yukon Gold potatoes, thinly sliced
1 1/2 cups 00 flour
1 3/4 cups cold water
1 cup grated Parmigiano Reggiano
Fresh rosemary
Extra virgin olive oil
Semolina flour
Sea salt
Instructions
1. Preheat the oven to 400°F and line a baking sheet with parchment.
2. Slice the potatoes thinly on a mandolin, soak in cold water for 10 minutes.
3. Whisk together the 00 flour, Parmigiano, cold water, olive oil, salt, and rosemary until smooth.
4. Add the potatoes into the batter and coat them well.
5. Sprinkle the baking sheet with semolina and olive oil.
6. Spread the mixture evenly on the baking sheet in a thin layer. Top with more semolina and olive oil.
7. Bake for 1 hour and 15 minutes, switching the tray from the bottom to the top rack halfway through.
8. Broil for a few minutes at the end to crisp the top.

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Fresh out [snorts] the oven. Crispy potatoes never look this good. So, first we'll run these potatoes on a mandolin and we'll soak them in cold water. Flour, parmyo, salt, little olive oil, water, and fresh rosemary. And we'll mix it up. We'll fold in the potatoes and mix it all up. Little olive oil and some semolina flour. Spread the batter evenly and don't be afraid to get your hands dirty. Top it off with a little olive oil, semolina, some rosemary, and we'll pop it in the oven. And there [snorts] it is. Don't forget to save this easy recipe and make a crispy potato scouta that everyone's going to want a slice of. It's really good. You definitely have to try this one. So good.