Crisp potato schiacciata (also gluten-free)
Published on 7 July 2026
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A very easy recipe, ideal when you do not know what to make for dinner. Just a few simple ingredients likely to be in every home. Serve with cheese or cured meats; also suitable for an aperitivo.
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Ingredients
INGREDIENTS FOR A TRAY 35 X 35
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Method
Introductory photographs from the original
0 steps completed out of 12
- Step 1 of 12
I peel the potatoes and slice thinly with a mandoline.
- Step 2 of 12
I put them in a bowl and rinse thoroughly with water until it runs clear.
- Step 3 of 12
I drain and dry them well, then make the batter. I put the flour and grated cheese in a bowl.
- Step 4 of 12
I mix and add salt and pepper.
- Step 5 of 12
I add the water and whisk to obtain a smooth, moderately thick batter.
- Step 6 of 12
I add the oil.
- Step 7 of 12
I add the potatoes, keeping a few slices aside, and mix well until completely coated in batter.
- Step 8 of 12
I line a tray with baking parchment and oil it.
- Step 9 of 12
I pour in the mixture and spread evenly. It must be a thin layer or it will not become crisp. I add the reserved slices on top.
- Step 10 of 12
I scatter over rosemary leaves, a little salt and pepper, add some Parmesan and finish with a drizzle of oil.
- Step 11 of 12
I bake at 190°C for about 30/40 minutes, depending on your oven; I used a fan oven. It should have a golden crust. The slightly charred, crisp corners are my favourite.
- Step 12 of 12
I let it cool slightly and cut into pieces.
Delicious!!!! 😋
Original source: https://incucinaconlilly.com/2026/07/07/schiacciata-di-patate/