Now this is a garlic bread glow-up. Get ready for crispy edges, golden potatoes, and that dreamy garlic-rosemary aroma that’ll have the whole vicinato (neighbourhood) peeking over your fence.
How to make it:
1. Slice it like you mean it:
Grab that mandoline (careful with those fingertips) and slice your potato paper thin.
2. Soak & chill:
Toss those slices in cold water for at least 30 minutes (or up to a few hours) to wash off excess starch. This is your golden ticket to crisp, not soggy, potatoes.
3. Stretch it out:
Take your dough and gently stretch it into your desired shape. Rustic edges? Even better. La perfezione non è perfetta.
4. Get your garlic on:
Slather on a generous glug of Olioo Garlic Olive Oil — get those corners too. This is the foundation of flavour.
5. Layer & love:
Arrange your potato slices evenly, avoiding too much overlap. Sprinkle fresh rosemary all over.
6. Into the fire:
Place into a preheated oven (220°C or pizza-oven blistering). Bake until the potatoes are golden, and the crust is singing with crispy, bubbly joy.
7. Finish strong:
Shower with flaky sea salt, grate on some Parmigiano, and drizzle one last flourish of Garlic Olive Oil for that glossy, golden finish.
Serve it hot, tear it with your hands, and watch it disappear.
