Baked potato mash

Very crunchy and delicious: baked potato crush is easy to prepare and will leave everyone speechless.

The potato crush is a savory cake without leavening, thin and very crunchy, which will make you fall in love at the first bite. Preparing the recipe for this delicious dish is really very simple, the ingredients are few and the steps are also quick. All the characteristics just listed transform this recipe into a quick dish to serve as an aperitif or even at the table instead of bread.

Preparation of baked potato crush

1. First, take the potatoes and cut them into thin slices (using a mandolin or, if you are handy, a very sharp knife). If you use new potatoes you can wash them well and leave the peel, otherwise we recommend peeling them with a potato peeler.
2. Soak in a bowl full of water for about 20 minutes , so that they lose the starch and do not blacken.
3. In the meantime, prepare the batter by mixing the water, oil, flour and grated cheese in another bowl.
4. Mix well with a hand whisk and leave to rest.
5. Then take the potatoes and pat them dry with kitchen paper or a clean cloth.
6. Add the finely chopped tubers to the batter, along with a few tufts of fresh rosemary (dried or chopped is also fine), salt and pepper.
7. Mix well and take the oven tray (alternatively, a rectangular baking tray of approximately 30×35 cm would also work).
8. Cover the pan with baking paper, then grease it with a drizzle of oil and spread the batter and potato mixture on top.
9. Spread it well, helping yourself, if necessary, with a marisa, then complete with a drizzle of oil.
10. Bake in a preheated oven at 200°C for about 25-30 minutes . Check carefully that the surface is toasted and not burning, in which case lower the temperature or place the pan on the lowest shelf of the oven.

The variant of grated potato crush

You can also prepare this dish by grating the potatoes and placing them in the flour and water mixture. Let's see how to prepare the variant.

1. Peel the potatoes and soak them for about 15-20 minutes in water to eliminate some of the starch.
2. Then grate them all with a large-holed grater.
3. Drain them in a colander for a few minutes, then squeeze them well (you can also help yourself by placing them in a clean cloth).
4. Pat them dry with kitchen paper or a clean cloth and proceed with the preparation.
5. Place them all in a bowl adding the flour, oil, grated cheese, salt, pepper and rosemary to taste.
6. Mix everything together then add the water little by little (you may need less than expected to obtain a smooth and dense batter, this is due to the water contained in the potatoes ). We prefer to proceed in this way, precisely to evaluate at the moment how much water the dough needs.
7. Now proceed immediately to spreading and cooking the schiacciatina: spread the thick batter on a baking tray lined with baking paper and oil it, then distribute it over the entire baking tray (to help you, you can place a second sheet of baking paper to act as a barrier, and then crush with the dough with your hands until it covers the entire pan).
8. Finish with a drizzle of oil to taste, a pinch of salt and pepper and bake at 200° C for about 30 minutes .

And here is a video recipe to prepare this second version without running into any errors:

Conservation

For both versions we recommend storing in the fridge for a maximum of 2-3 days , inside a special container with an airtight lid. We do not recommend freezing in the freezer.

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