Schiacciata di Patate

Schiacciata di Patate bakes to crispy, golden perfection, filling your kitchen with an inviting aroma. Each bite combines the earthiness of rosemary and the nuttiness of Parmigiano Reggiano, creating a comforting dish that’s sure to be a hit at your next gathering.

STEP 1

Preheat your oven to 400°F (200°C). Line a 12x18-inch baking sheet with parchment paper.

STEP 2

Slice the potatoes thinly using a mandolin and place them in a bowl of cold water. Let them sit for a few minutes, then drain well.

STEP 3

In a large mixing bowl, combine the flour, grated Parmigiano, sea salt, a generous splash of extra virgin olive oil, and cold water. Add the chopped rosemary and mix well to create a smooth, slightly thick batter.

STEP 4

Add the drained potato slices to the batter, mixing gently to ensure the potatoes are evenly coated, being careful not to break the slices.

STEP 5

Spread the potato mixture evenly over the prepared baking sheet, making sure to create a uniform layer. Drizzle with extra virgin olive oil and sprinkle with a bit more rosemary.

STEP 6

Place the baking sheet on the lower-middle rack and bake for 20 minutes.

STEP 7

Move the baking sheet to the upper rack and continue to bake for another 20 minutes or until the potatoes turn golden and crispy.

STEP 8

For a final crisp, turn the oven to broil and cook for an additional 2-3 minutes, watching closely to avoid burning.

STEP 9

Remove from the oven and let it cool slightly. Cut into square slices for easy serving.

Serve this Schiacciata di Patate as a delightful addition to your aperitivo, alongside your favorite glass of Gratsi wine. Buon appetito!