Tomato Tomatoe

italian Potato scarpaccia

Scarpaccia originated on the Tuscan coast in the town of Viagreggio, Italy. Scarpaccia is a traditional flatbread that can be made using savoury or sweet ingredients. The name scarpaccia translates to “old shoe” because scarpaccia is thin and resembles the soles of an old pair of shoes. It’s a simple dish that’s crisp on the outside and tender on the inside. It’s extremely simple to make and I love making it during the summer months when vegetables are at their peak. I typically make this dish using zucchini and my recipe went viral on Instagram when I first posted it. I was pretty shocked that it went viral because it’s such a simple recipe, I didn’t think people would pay it much attention. My family is from the Abruzzo region so growing up this isn’t a dish that we typically had. I actually first saw this recipe on social media and I thought it looked incredible. After making it multiple times, I can confirm that this is an Italian dish that you won’t want to miss.

I love this recipe because it makes for a great snack or breakfast. Potato scarpaccia is light, crisp and is seriously addicting! I think I may prefer the potato version over the zucchini because the potatoes become really crispy in the oven. It’s also very thin and it feels like you’re eating a chip inspired snack. If you tried the zucchini version, I know you will absolutely love the potato version!

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italian potato scarpaccia

Ingredients

• 2 medium sized potatoes
• 1/4 cup olive oil + additional for drizzling
• 3/4 cup filtered water
• 2 tsp salt
• 1 cup All Purpose flour
• 1/2 cup fine cornmeal
• 1/2 cup freshly grated Parmigiano Reggiano + more for the top
• 1 tsp fresh rosemary
• 1 tsp fresh thyme
• 1/2 tsp fresh cracked pepper

Directions

1. Slice the potatoes paper thin using a mandolin or sharp knife. Place in a bowl with cold water to remove starch. Set aside while you prepare the batter.
2. Preheat the oven to 425 degrees F.
3. To a medium size bowl add the flour, cornmeal, herbs, olive oil, water and 1/2 cup of Parmigiano Reggiano. Mix to combine. The batter should be very thick. Drain the potatoes and add directly to the batter. Gently mix to combine.
4. Line an 11 x 9 baking sheet with parchment paper. Brush the parchment paper with olive oil. Pour in the batter and carefully spread it out into a thin layer. Drizzle the top with olive oil and add a fresh grating of Parmigiano Reggiano.
5. Bake in the oven for 40-50 minutes or until the scarpaccia is golden. Let cool before slicing.

Notes

1. This will keep in the fridge for up to one week.
2. If you have leftovers, heat in the oven until crisp.