Potato and Caramelized Onion Flatbread

Potato and Caramelized Onion Flatbread

Potato and Caramelized Onion Flatbread

Potatoes USA
This russet potato and caramelized onion flatbread is a super satisfying appetizer that can be made in 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Appetizer, Main Dish, Side Dish, Snack
Cuisine American
Servings 8
Calories 266 kcal

Ingredients
 

Potato Flatbread

  • 2 Cups All-purpose flour
  • 1 Teaspoon Baking powder
  • ½ Teaspoon Kosher salt
  • Black pepper a few dashes
  • ¼ Cup Alsum russet potato grated, skin on
  • ½ Cup + 1 Tablespoon Water
  • Cup Olive oil
  • 1 Teaspoon Honey optional

Potato and Caramelized Onion Topping

  • 1 Medium Red onion sliced thin
  • ½ Tablespoon Olive oil
  • 5 Alsum petite potatoes sliced very thin, skins on
  • Olive oil for brushing
  • Kosher salt and black pepper to taste
  • 10 Chive sprigs
  • ¼ Cup Plain Greek yogurt optional
  • ¼ Cup BBQ sauce optional

Instructions

Potato Flatbread

  • Combine potato, flour, baking powder, salt and pepper in a bowl and whisk until combined.
  • Dig a small well in the middle of your mixture and add in your water, olive oil, and honey.
  • Stir until combined.
  • Form into a ball (add a few drops of extra water if necessary).
  • Halve your dough and in between 2 pieces of parchment paper, roll out your dough, one piece at a time, into a rustic shape about ⅛ of an inch thick.

Potato and Caramelized Onion Topping

  • Sauté your onions in the olive oil over medium heat until they soften and begin to caramelize.
  • Remove from heat.
  • Once you are ready to cook your flatbread(s). Heat your oven to 425°F.
  • Lightly brush your flatbread(s) with a bit of olive oil.
  • Scatter the caramelized onions over-top, arrange your potatoes, overlapping them to one another over-top the onions.
  • Brush the petite potatoes lightly with a tiny bit of olive oil, sprinkle with salt and pepper and bake on a parchment paper lined baking sheet for 12 minutes (parchment will brown a bit – that is ok). If you don't have parchment paper, oil your baking sheet lightly.
  • Remove from the oven when done, drizzle with the BBQ sauce and/or the Greek yogurt, snip chives over-top and serve. You can cut the bread(s) into strips or you can set them out whole to be cut.

Notes

Potato Flatbread
  • If you make your dough ahead of cooking time, just place a damp paper towel over each piece to keep it moist or wrap it tightly in plastic wrap.
Potato and Caramelized Onion Topping
  • If you do not have a mandolin to slice your potatoes, just slice them as thin as you can with a paring knife. You may need to turn the broiler on for a couple minutes to help the potatoes finish cooking if they end up on the thicker side. You could fire up the broiler at the 10 minute mark.
Variations
  • If you are making the bread by itself – you can choose to roll it thinner to make it almost cracker-like. Season it up differently – you can make it sweeter with sugar and cardamom or savory with black pepper and a pinch of salt. If you do make the Potato Flatbread on its own, the cooking time may be closer to 10 minutes – depending on the thickness of your dough.
  • You can also combine some BBQ sauce with the Greek yogurt for a single flavor-filled drizzle or add some ranch spices to the Greek yogurt for a different take.

Nutrition

Calories: 266kcalCarbohydrates: 38gProtein: 6gFat: 10gSodium: 244mgPotassium: 404mgFiber: 2gVitamin C: 25mg