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
Ingredients
3 servings
Instructions
Step 1
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.
Baking sheet
Foil
Step 3
Peel the potatoes and thinly slice with a mandoline
Mandoline
potatoes400g
Step 4
In a large bowl add the flour, water, rosemary, thyme,garlic granules, turmeric and season with salt and pepper to taste
Bowl
Whisk
plain flour150g
water200g
dry rosemary1 tsp
garlic granules1 tsp
turmeric1 tsp
Step 5
Whisk the ingredients until you have a smooth and homogeneous batter
Bowl
Whisk
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.
Bowl
Spatula
Baking 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
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!
Cutting Board
Knife
Notes
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Crispy
Delicious
Easy
Fresh
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