Description
Indulge in the divine flavors of this crispy Potato & Rosemary Flatbread topped with truffle oil and sea salt. A simple yet sophisticated dish that’s perfect for a cozy night in or entertaining guests.
Ingredients
Scale
Flatbread:
- 1 store-bought or homemade flatbread (8–10 inch)
Potato Toppings:
- 2 medium potatoes, thinly sliced
- 2 tbsp olive oil
- 1 tsp fresh rosemary, finely chopped
- Salt and freshly ground black pepper, to taste
Finishing:
- 1–2 tsp truffle oil
- Sea salt flakes, for finishing
- Optional: grated Parmesan or Pecorino, for topping
Instructions
- Preheat oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare potatoes: Toss thin potato slices with olive oil, rosemary, salt, and pepper. Spread on the baking sheet in a single layer. Roast for 15–20 minutes until golden and slightly crisp.
- Assemble flatbread: Place flatbread on a separate baking sheet. Layer the roasted potato slices evenly on top. Add optional grated cheese if desired.
- Bake: Bake for 8–10 minutes until the flatbread is crispy and heated through.
- Finish: Drizzle with truffle oil and sprinkle with sea salt flakes. Serve immediately.
Notes
- You can customize this flatbread by adding your favorite toppings like caramelized onions or arugula.
- For a vegan option, omit the cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 2g
- Sodium: 220mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
