By Angelo Coassin (Cooking with Bello) 🍝

ROSEMARY POTATO SCHIACCIATA

Name: ROSEMARY POTATO SCHIACCIATA
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Cuisine: European, Italian, Mediterranean
Ingredients: -600g potatoes; -180g rice flour; -220ml water; -salt; -a small bunch of fresh rosemary; -50g grated cheese; -olive oil

4 steps

Prep:5minCook:30min

Updated at: Wed, 12 Jun 2024 16:37:41 GMT

Nutrition balance score

Good

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories333.8 kcal (17%)

Total Fat7.2 g (10%)

Carbs58.8 g (23%)

Sugars1.1 g (1%)

Protein8.3 g (17%)

Sodium264.9 mg (13%)

Fiber4.7 g (17%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

600gpotatoes

180grice flour

220mlwater

50gcheese

Instructions

Step 1

Peel and slice your potatoes very thin with a mandolin and set aside.

Step 2

In a bowl, mix rice flour with water and season with salt and fresh rosemary. Add your potato slices and give a nice stir until the potatoes are coated with the batter.

Step 3

Transfer everything into a tray previously lined with parchment paper and drizzled with some olive oil.

Step 4

Flatten your potato mixture with your hands to form a thin layer of potatoes, cover with grated cheese. Add some extra rosemary on top, a drizzle of oil and bake for about 30-40 mins or until nice and crispy (180C). Buon appetito!