Potato Schiacciata

Ingredients

• 400 g potatoes (peeled and grated)
• 200 ml water (cold)
• 180 g plain flour (all-purpose flour; source description says 200ml, transcript specifies 180g)
• salt (a pinch)
• black pepper (a pinch; white pepper mentioned in transcript)
• 2 tbsp fresh rosemary (chopped)
• 60 g Parmesan cheese (grated)
• 50 ml extra virgin olive oil (plus more for drizzling)
• Parmesan cheese (extra for topping)
• sea salt (for finishing)
• fresh rosemary (extra sprigs for serving)

Steps

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   In a large mixing bowl, combine the 400g of peeled and grated potato with 200ml of cold water.

3. 3

   Add the 180g of plain flour, a pinch of salt, a pinch of pepper, 50ml of extra virgin olive oil, 2 tablespoons of chopped fresh rosemary, and 60g of grated Parmesan cheese.

4. 4

   Mix all the ingredients together thoroughly until well combined into a thick batter.

5. 5

   Line a baking tray or a circular tart case with parchment paper.

6. 6

   Pour the potato mixture onto the tray and spread it out thinly and evenly. Smooth the surface with a spatula.

7. 7

   Drizzle the top with additional olive oil and sprinkle with more Parmesan cheese.

8. 8

   Bake in the preheated oven for 35 to 40 minutes, or until the schiacciata is golden brown and crispy.

9. 9

   Remove from the oven and finish with a sprinkle of sea salt, fresh rosemary, a final drizzle of olive oil, and a bit more Parmesan.

Notes

The author uses a tart case to achieve a circular shape, but a standard lined baking tray works perfectly for a thinner, crispier result. The flour measurement differs slightly between the written description (200ml) and the transcript (180g); 180g is the more precise culinary measurement.

Nutrition per serving

• appetizer
• side dish
• vegetarian
• baked
• potato
• Italian
• easy