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Fernando O
By Fernando O

SCHIACCIATA DI PATATE CROCCANTE - Italian crispy potato tart

8 steps
Prep:10minCook:30min
A crispy and delicious no-knead potato schiacciata! Super quick, tasty, easy, and healthy finger food... what's not to like? Best if eaten right out of the oven
Updated at: Mon, 04 Nov 2024 20:09:48 GMT

Nutrition balance score

Good
Glycemic Index
77
High
Glycemic Load
45
High

Nutrition per serving

Calories395.1 kcal (20%)
Total Fat15 g (21%)
Carbs57.9 g (22%)
Sugars1 g (1%)
Protein7.5 g (15%)
Sodium266.8 mg (13%)
Fiber4.1 g (15%)
% Daily Values based on a 2,000 calorie diet

Instructions

Step 1
Preheat the fan oven to 180ºC (375ºF)
Preheat the fan oven to 180ºC (375ºF)
Step 2
Line a medium baking sheet with aluminium foil, add a generous drizzle of extra virgin olive oil and ensure that the sheet is evenly oiled.
Line a medium baking sheet with aluminium foil, add a generous drizzle of extra virgin olive oil and ensure that the sheet is evenly oiled.
Baking sheetBaking sheet
FoilFoil
Step 3
Peel the potatoes and thinly slice with a mandoline
Peel the potatoes and thinly slice with a mandoline
MandolineMandoline
potatoespotatoes400g
Step 4
In a large bowl add the flour, water, rosemary, thyme,garlic granules, turmeric and season with salt and pepper to taste
In a large bowl add the flour, water, rosemary, thyme,garlic granules, turmeric and season with salt and pepper to taste
BowlBowl
WhiskWhisk
plain flourplain flour150g
waterwater200g
dry rosemarydry rosemary1 tsp
garlic granulesgarlic granules1 tsp
turmericturmeric1 tsp
Step 5
Whisk the ingredients until you have a smooth and homogeneous batter
Whisk the ingredients until you have a smooth and homogeneous batter
BowlBowl
WhiskWhisk
Step 6
Add the potatoes to the bowl and mix well with a spatula until all potatoes are coated, then transfer the mix into the lined baking sheet, pressing the potatoes down with the spatula to make an even thin layer. Drizzle a little extra virgin olive oil on top.
Add the potatoes to the bowl and mix well with a spatula until all potatoes are coated, then transfer the mix into the lined baking sheet, pressing the potatoes down with the spatula to make an even thin layer. Drizzle a little extra virgin olive oil on top.
BowlBowl
SpatulaSpatula
Baking sheetBaking sheet
Step 7
Bake in the fan oven at 180ºC (375ºF) for 15 minutes, turn it around 180º for even cooking, and continue baking for another 15 minutes
Bake in the fan oven at 180ºC (375ºF) for 15 minutes, turn it around 180º for even cooking, and continue baking for another 15 minutes
Step 8
Peel off the foil, place on a cutting board, brush the top with a little extra virgin olive oil, cut in handy rectangles with a pizza cutting wheel or knife season top with salt and freshly ground toasted black pepper and serve right away.
Enjoy!
Peel off the foil, place on a cutting board, brush the top with a little extra virgin olive oil, cut in handy rectangles with a pizza cutting wheel or knife season top with salt and freshly ground toasted black pepper and serve right away. Enjoy!
Cutting BoardCutting Board
KnifeKnife