SCHIACCIATA DI PATATE CROCCANTE - Italian crispy potato tart

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

Good

% Daily Values based on a 2,000 calorie diet

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.

Step 3

Peel the potatoes and thinly slice with a mandoline

Step 4

In a large bowl add the flour, water, rosemary, thyme,garlic granules, turmeric and season with salt and pepper to taste

Step 5

Whisk the ingredients until you have a smooth and homogeneous batter

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.

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!