This Schiacciata di Patate (Italian Flat potato bread) is so easy to make and oh, so tasty! It’s delicious and healthy as it is baked and not fried. So good, that it’s a great alternative to having french fries – hope you enjoy this episode and give it a try.
00:00 Intro
00:22 Prepping the potatoes
01:41 Creating the potato mixture
03:50 Onto the sheet pan
05:52 Into the oven
06:33 Out of the oven
07:05 Taste test
08:03 Outro
Schiacciata di patate – Italian flat potato bread
Ingredients
• 3 large potatoes grated (about 1 kg or 2 lbs)
• 1 large potato – sliced thin
• ¾ – 1 cup grated parmesano cheese
• ¾ – 1 cup water
• 1/3 cup extra Virgin olive oil (EVOO) + more for drizzle
• 1 cup grated mozzarella cheese
• 1 cup white flour
• 1 TBSP chopped rosemary
• 2 TSP paprika
• 1 TSP salt (more to taste if needed)
Process
• Preheat oven to 450 degrees F
• Peal all 4 potatoes
• Grate 3 potatoes using the large holes on your box grater (cheese grater) and put them in a bowl.
• Slice the remaining 4th potato into very thin slices, using a mandoline or the slicer on your box grater (cheese grater) and set aside
• To the bowl of grated potatoes, add the parmesano cheese, water, EVOO, mozzarella, flour, rosemary, paprika and salt – mix well
• Line a 12-inch X 17-inch sheet pan (cookie sheet) with parchment paper. Brush a bit of EVOO on the paper
• Add the grated potato mixture and spread out evenly and flat
• Take the remaining slices of potato that we set aside, and place them evenly on top
• Brush a bit of EVOO on the potato slices
• Place in pre-heated oven and bake for 45 – 50 minutes, until you see a golden-brown color on top.
• Remove, let cool, slice and serve
My Kitchen Gear
Here are a few things I mentioned in the video. Please shop and support your local shops! If you cannot find them there, here are some links to help out.
“My Bread Book” by Jim Lahey
► USA https://amzn.to/2JLwbEe
► Canada https://amzn.to/3baKEF0
Lagostina Tuscan Collection Orange Oval Casserole Dish / Dutch Oven, 5 Quarts
► Canada https://amzn.to/3s0sU5a
► USA (similar) https://amzn.to/2XbpcYo
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. The prices are not higher, this just makes it easier for you to find the product. Hope these links help.
Thank you!

14 Comments
After this fun video, I think you should change the name to 'Barefoot Cooking with the Coias'. Lol.
That looks and sounds so yummy!
I love any form of potato breads, such as Irish potato farls, , so this is definitely going in my favourite recipe folder. Think it would be great for dips. Or sliced in finger sized pieces to be dipped in soft boiled eggs. Yummmmmm😊😊😊😊😊 Just thought this recipe may be an alternative base for a pizza. Double yummmmmmm!
Definitely add a mandolin in to your cooking tools although you may have been teaching other uses for the grater. Cool using your Tupperware still. As long as you don't melt it, it takes the use.
Looks Yummy. Gonna try this one for sure. Thanks so much, Ivo. 💗
Ohhh yummy 😊❤
Thank you Ivo… why not cut up onto 2 trays 5 mins before end making 2” or 3” squares … leave a gap & will be extra crispy… perfect with a glass of cold Italian Prosecco or Gavi… A Joyous thought! J From Uk.
Thank you Ivo, another delicious recipe to try!
Ivo, have you tried the Southern Italian /.Sicilian meat pie version of this? LOL my mom used Schiacciata every time we broke something, slang eh.
Hi Ivo… can you substitute gluten-free flour instead of regular flour? This looks delicious😊
Oh, I have to try this. It looks amazing ❤
I made this today it was very tasty but I can’t get it off the parchment paper it is stuck . I did brush olive on the paper before I spread the potato cheese mixture on it. Do you have any suggestions please.
This looks amazing!
Hi Chef Coia, I'm a semi-retired Executive Chef/Owner with over 30 years in the business. After a long illness I'll soon be able to eat again (long story) and out of all the food cultures on the planet I've been wanting to dive deep into Italian cuisine, (both Northern and Southern), but with so many outlets to choose from where was I going to turn to? In watching you make your Capicola I could see the love and enjoyment you have, so I'm going to try out some of your recipes. I look forward to the journey!
Cheers…