Potato Schiacciata

Ingredients

• 400 g potatoes (peeled and grated)
• 200 ml water (cold)
• 200 ml plain/AP flour
• salt and pepper (a pinch; the transcript specifies salt and white pepper)
• 2 tbsp fresh rosemary (chopped)
• 60 g Parmesan (plus more for topping and serving)
• 50 ml extra-virgin olive oil (plus more for drizzling and serving)
• Parmesan (more, for topping before baking and finishing)
• extra-virgin olive oil (more, for drizzling before baking and serving)
• fresh rosemary (more, for finishing)
• sea salt (for finishing)

Steps

1. 1

   Preheat the oven to 200°C / 400°F. Line a baking tray; the creator used a tart case to make the schiacciata circular.

2. 2

   Put the peeled, grated potatoes, cold water, plain flour, a pinch of salt and pepper, chopped rosemary, 60 g Parmesan, and 50 ml olive oil into a bowl.

3. 3

   Mix everything together until the mixture is evenly combined.

4. 4

   Pour the mixture into the lined baking tray and spread it thinly and evenly over the surface, smoothing the top.

5. 5

   Drizzle the surface with additional olive oil and sprinkle with additional Parmesan.

6. 6

   Bake at 200°C / 400°F for approximately 35–40 minutes, until it looks cooked and golden as shown by the creator.

7. 7

   Finish with sea salt, fresh rosemary, a drizzle of olive oil, and more Parmesan before serving.

Notes

The source gives no exact amounts for the additional Parmesan, olive oil, or rosemary used for topping and serving. The description lists flour as 200 ml; the spoken transcript describes it as 180 g, so the author-provided written description measurement was retained.

Nutrition per serving

• side dish
• vegetarian
• Italian
• baked
• potato
• gluten-containing
• savory