Shortcut Potato Herb Flatbread, as seen on Food Network Kitchen Live.
Recipe courtesy of Tara Bench

Shortcut Potato Herb Flatbread

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  • Level: Easy
  • Total: 40 min
  • Active: 20 min
  • Yield: 12 to 15 appetizer servings, 6 to 8 main servings



Special equipment:
a mandoline
  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Divide the dough into 3 pieces. Stretch the dough thinly, pressing the edges into the counter so it doesn't spring back. Let it rest a few minutes, then transfer each piece to the prepared baking sheet.
  3. Using a mandoline or slicer, slice the potatoes and shallot 1/16-inch thick. Spread a bit of the sliced shallot over each crust, then top with a single overlapping layer of potatoes.
  4. Sprinkle with the rosemary, 1/2 teaspoon salt and pepper. Drizzle with the olive oil and bake until the crust is crisp and deep brown, about 20 minutes. Serve warm or at room temperature.