Empty My Fridge
Potato Flatbread: Thin and Crispy!
Ingredients
- Potato1 lb
- Flour¾ cups
- Parmesan cheese¾ cups
- Extra virgin olive oil¼ cups
- Salt
- Black pepper
- Rosemary1 tbsp
Instructions
- Peel and thinly slice the potatoes, then soak them in water for 20 minutes.
- In a bowl, whisk the flour, Parmesan, a pinch of salt, water and olive oil until smooth.
- Drain the potato slices and pat them dry. Add them to the batter and stir gently with a spatula to coat.
- Line a baking sheet with parchment paper, pour in the potato mixture and spread it into an even layer.
- Drizzle with olive oil and sprinkle with salt, pepper and rosemary.
- Bake at 180°C (360°F) for 30 minutes, until golden and crispy.
- Let cool slightly, transfer to a board, cut into squares and serve warm or at room temperature.
Summarized from Cookist Wow's video. Watch it for the details.
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