Rösti-Inspired Crispy Potato Schiacciata (Potato Flatbread)

Looking for something different than flatbread? Then this recipe is for you! Crispy Potato Schiacciata is a delicious and versatile Italian dish that offers a unique twist on traditional potato and flatbread recipes. Similar to the Swiss potato rosti, schiacciata features thinly sliced potatoes that are baked to a crispy perfection. To make it is super easy. The potatoes are thinly sliced, and then combined with flour, Parmesan cheese, salt, pepper, and dried rosemary. Water is added to bind the mixture, which is then spread out on a baking sheet and baked until golden brown and crispy. While schiacciata can be enjoyed as a side dish, it's often served as an appetizer. Its crispy exterior and fluffy interior make it a satisfying and satisfying meal.

What is Crispy Potato Schiacciata?

Potato schiacciata is a potato ‘flatbread’ that offers a unique twist on traditional potato recipes. Similar to the Swiss potato rosti, schiacciata features thinly sliced potatoes that are mixed with flour, spices, and water before being baked to a crispy perfection.

The name "schiacciata" comes from the Italian word "schiacciare," which means "to flatten. While the exact origins of schiacciata are somewhat unclear, it is believed to have developed in Tuscany, Italy. The dish likely emerged as a simple and economical way to use leftover potatoes.

Schiacciata can be enjoyed as a main course, side dish, or appetizer. It can be topped with various ingredients, such as tomatoes, olives, and rosemary.

Potato schiacciata is a delicious and satisfying Italian dish that is perfect for any occasion. Its crispy texture and flavorful ingredients make it a crowd-pleaser that is sure to impress.

Pro Tips

• Russet potatoes are ideal for schiacciata as they have a firm texture that holds up well during baking.
• Soaking the sliced potatoes in cold water for 15-20 minutes helps to remove excess starch, resulting in a crispier schiacciata.
• Use a mandoline slicer to ensure that the potato slices are thin and even, which will help them roll up more easily and cook evenly.
• Don't be afraid to experiment with different herbs and spices to add flavor to your schiacciata. Rosemary, thyme, and Parmesan cheese are classic combinations.
• Enjoy your schiacciata with a variety of toppings, such as tomatoes, olives, or a dollop of sour cream.

What Is Potato Schiacciata?

Potato schiacciata is a delicious and versatile Italian flatbread made with thinly sliced potatoes, flour, spices, and water. It is similar to the Swiss potato rosti.

How Is Potato Schiacciata Made?

To make potato schiacciata, simply combine thinly sliced potatoes with flour, Parmesan cheese, salt, pepper, and dried rosemary. Add water to bind the mixture, then spread it out on a baking sheet and bake until golden brown and crispy.

Can I Make Potato Schiacciata Gluten-Free?

Yes, you can make potato schiacciata gluten-free by using gluten-free flour. Just be sure to choose a gluten-free flour that is suitable for baking.

How Long Does Potato Schiacciata Last?

Potato schiacciata is best enjoyed fresh but can be stored in the refrigerator for up to 2-3 days. To reheat, simply place it in a preheated oven or microwave.

Can I Make Potato Schiacciata Ahead of Time?

Yes, you can make potato schiacciata ahead of time and store it in the refrigerator. However, it is best enjoyed fresh and crispy.

More Flatbread Recipes You Have to Try!

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Vegetable Flatbread

Lavash Flatbread

Crunchy Zucchini Flatbread

How to Store Potato Schiacciata

You can store leftover Potato Schiacciata in the refrigerator for up to 2-3 days or freeze it for up to 3 months.

To reheat, place the Potato Schiacciata in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can reheat it in a skillet over low heat.

How To Make Potato Schiacciata

Scrub the potatoes clean. Slice them into thin rounds, leaving the skin on.

Rinse the potato slices in cold water to remove excess starch.

In a large bowl, combine the flour, Parmesan cheese, salt, pepper, and dried rosemary.

Add the potato slices to the bowl and toss to coat evenly.

Pour in the water and mix until well combined.

Line a baking sheet with parchment paper. Transfer the mixture to the baking sheet.

Spread the potato mixture evenly over the prepared baking sheet.

Bake in a preheated oven at 215°C (420°F) for approximately 40 minutes, or until golden brown and crispy.

Let the schiacciata cool slightly before serving.