Fall
Schmaltzy Potato Flatbread With Garlic Crisps
- Prep time 20 minutes
- Cook time 30 minutes
- Serves 6–12
Author Notes
When my friend went to Italy, she swore that the best pizza she ever had was a potato pizza—a sauce-less wonder that relied on the potato’s natural starchiness to read as “creamy”. I didn’t quite believe her because I’d always been partial to red pizzas, but I had to admit there was something deeply satisfying about a carb-on-carb dish.
This recipe borrows some flavors from a latke. I use chicken fat infused with garlic (though you could easily do thinly sliced onion instead) to season the potatoes. Opting for store-bought pizza dough keeps this weeknight-friendly, and the shingled potato slices make this elegant enough for entertaining.
I kept things simple with potatoes + fat + salt + chives to let the potato shine, but the flavors are infinitely riffable. Craving something spicy? Bloom chili flakes in the fat and finish with chili crisps. Making it a main? Top with prosciutto, arugula, and shaved parmesan before folding slices into sandwiches. Think outside the box you say? Schmear a combination of miso or Thai green curry paste with cream cheese under the potato layer. The world is truly your flatbread! —saltypeeps
Ingredients
-
1 pound
store-bought pizza dough
-
4 tablespoons
chicken fat (or duck fat or olive oil), divided
-
6
fat cloves of garlic, sliced
-
1 pound
yukon gold potatoes, sliced
-
1.5 teaspoons
kosher salt, and freshly ground black pepper to taste
-
1/4 cup
chives
-
2 tablespoons
parsley
-
1
lemon, juiced
-
Flakey salt to finish (optional)
-
grated parmesan to finish (optional)
Directions
- Adjust your oven rack to the middle position and preheat the oven to 450°F. Lightly grease a half sheet pan and remove the pizza dough from the refrigerator to rest.
- Into a small, cold saucepan, add the sliced garlic and chicken fat before turning the heat to medium. Gently fry the garlic until it’s blonde (about 3 minutes but no more than 5). Remove the garlic from the fat with a slotted spoon and set the fat aside to cool slightly. NOTE: the garlic will continue to darken as it rests, so you don’t want to take the garlic to golden brown in the fat. If the garlic burns, the fat will have a noticeable bitterness, and you’ll have to restart with a clean pan.
- Using a mandoline or chef’s knife, thinly slice the potatoes into no larger than ⅛ inch rounds. Add the potato slices into a large mixing bowl along with 1.5 teaspoons kosher salt, a generous grind of black pepper (more than you think you need), and 3 tablespoons of the garlic chicken fat. Mix until evenly coated.
- Place the pizza dough on the greased sheet pan. With your fingers, stretch it out to fill the pan (about 13x8 inches). It’s okay if your flatbread doesn’t reach the edge of the pan—just do your best! The dough should be about ¼ inch thick. If the dough pulls back at you, let it rest for 5 minutes before continuing.
- Spread the potatoes in an even layer across the dough (no need to leave a border). If you prefer, you can shingle the potatoes, overlapping slightly or whatever arrangement you prefer. Add black pepper to taste before baking for 20–25 minutes or until the bottom of the flatbread is a deep, golden brown. The potatoes will be matte but won’t color much.
- Remove the pizza and brush or drizzle with remaining tablespoon of garlic chicken fat. Top with the chopped chives, parsley, lemon juice, and garlic crisps (flakey salt and/or parmesan are optional but welcome additions). Cut into 12 pieces and serve warm or at room temperature. 1 slice per person makes a good side—do 2 slices per person for a light main.
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