Potato bread sheets: the recipe for a crunchy and irresistible treat

The potato bread sheets are a salty treat that is very easy to make and incredibly greedy. The potatoes are obviously the protagonists of the recipe and, once boiled, they are mixed with flour, salt and baking powder, until they have a firm and homogeneous dough. A thin and light sheet is rolled out and many irregular rhombuses are obtained which are then baked in the oven. The final result will be truly extraordinary; crunchy, golden and with the scent of oregano, these sheets are perfect for any time of day. Potato bread sheets can be served as a delicious appetizer, as an accompaniment to cold cuts, cheeses or greedy sauces, to make bruschettas with some diced fresh cherry tomatoes, as a substitute for bread or to be enjoyed alone, as a delicious snack. So let’s find out how to prepare them by following all our tips and directions step by step.

How to prepare potato bread sheets

Bring about 500 ml of lightly salted water to a boil. Meanwhile, peel the potato, cut it into cubes (1) and boil them in boiling water until they will be soft. Drain and set aside, keeping the cooking water aside.

Pour the flour into a bowl, add the baking powder and a pinch of salt and mix well (2).

Add the diced potato(3).

With the help of a fork, start mashing the potato (4) and working everything until you will get a consistent dough. If necessary, add a drop of cooking water that you have kept aside.

Transfer the dough onto a floured surface and knead it until it will be smooth and homogeneous (5).

Roll out the dough with a rolling pin until you will get a 2-3 mm thick sheet (6).

Cut the shortcrust pastry into irregular rhombuses (7) and then brush them with a drizzle of oil. Bake at 180 degrees C for 15-20 minutes.

When the potato bread sheets will be golden brown, take them out of the oven, sprinkle them with a pinch of salt and dried oregano, and serve hot (8).

How to store the potato bread sheets

To enjoy their fragrance, it is advisable to taste the potato bread sheets hot and at the moment. In any case, they can be preserved crunchy for 1-2 days, closed in a special container with an airtight seal.