Potato Flatbread
A golden, rustic potato flatbread with a lightly crisp top and soft, tender interior. Infused with fresh rosemary and simple pantry ingredients, this comforting bake is perfect as a side dish, snack, or light meal.
Ingredients
Scale
- 3 medium russet potatoes, about 500 grams, peeled and grated
- 1 cup all-purpose flour, about 120 grams
- 2 large eggs
- 2 tablespoons olive oil, plus extra for greasing
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, finely chopped
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a 9-inch baking pan with olive oil.
- Place grated potatoes in a clean kitchen towel and squeeze out excess moisture thoroughly.
- In a large bowl, combine grated potatoes, eggs, olive oil, salt, black pepper, and chopped rosemary. Mix well.
- Add the flour and stir until just combined, do not overmix.
- Spread the mixture evenly into the prepared pan, pressing gently to create an even layer.
- Bake for 35 to 40 minutes until golden brown on top and lightly crisp around the edges.
- Allow to cool for 10 minutes before slicing into wedges and serving.
Notes
- Squeeze potatoes well to prevent a soggy texture.
- Let the flatbread rest before cutting for cleaner slices.
- Reheat in the oven or skillet to maintain crisp edges.
Find it online: https://tastyze.com/potato-flatbread/