Crispy Potato Flatbread With Rosemary And Parmesan

Crispy Potato Flatbread is the ultimate comfort food that combines thinly sliced potatoes with parmesan cheese, rosemary, and olive oil for a golden, savory crust. Whether you're serving it as a side dish, a party appetizer, or a snack, this simple recipe is perfect for anyone craving a crispy, cheesy bite with minimal effort.

What Is Potato Flatbread?

Potato flatbread is a rustic, oven-baked dish made by combining thin slices of potato with a light flour batter and seasoning, then baking until crisp. It draws inspiration from Italian focaccia di patate and shares a similar vibe with Spanish tortas or even rösti—only this version is flatter, crispier, and served in squares. It’s a deliciously simple snack that brings together the best of carbs and cheese in one bite.

Why Everyone Will Love This Recipe

This potato flatbread is:

• Crispy on the outside, tender in the middle
• Made with basic pantry ingredients
• A cheesy, herby, and addictive treat
• Naturally vegetarian and perfect for a crowd

Whether you’re a seasoned cook or a kitchen newbie, you’ll love how easy and satisfying it is to make.

Pro Tips for the Best Potato Flatbread

1. Use starchy potatoes like Russet or Yukon Gold for the crispiest texture.
2. Soak the slices to remove excess starch and prevent gumminess.
3. Dry the potatoes thoroughly after soaking to keep the batter from getting too watery.
4. Use parchment paper to prevent sticking and promote even browning.
5. Bake on the bottom rack for an extra-crispy crust.

Frequently Asked Questions

Can I make potato flatbread without cheese?

Yes! You can omit the parmesan or use a vegan alternative. The texture will remain crisp, but you'll miss that savory depth cheese brings.

What kind of potatoes work best?

Starchy potatoes like Russet or Yukon Gold give the best crisp texture. Avoid waxy potatoes—they won’t crisp up the same.

Can I add other toppings?

Absolutely. Try adding thinly sliced onions, chili flakes, or even shredded mozzarella before baking.

Why do I need to soak the potatoes?

Soaking draws out excess starch, helping the slices stay separate and crisp rather than turning into a gummy layer.

Can I double the recipe?

Yes, just use a larger baking sheet or two pans. Make sure the potato layer stays thin to ensure even baking.

How to Freeze

To freeze after baking, let the flatbread cool completely. Cut into squares and layer between parchment in an airtight container or freezer bag. Freeze for up to 2 months. Reheat directly from frozen in a 375°F oven for about 15 minutes.

How to Store

Let the flatbread cool to room temperature. Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on a baking tray at 350°F until warm and crispy—about 8–10 minutes.

How To Make Potato Flatbread

Peel and thinly slice the potatoes. Place them in a bowl and cover with water. Let them sit for 20 minutes.

In another bowl, combine flour, parmesan, a pinch of salt, water, and olive oil. Whisk 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 into an even layer.

Drizzle with olive oil, sprinkle with salt, pepper, and rosemary.

Bake at 360°F (180°C) for 30 minutes until golden and crispy. Let cool slightly, transfer to a board, slice into squares, and enjoy warm or at room temperature.