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Crispy Italian Potato Scarpaccia

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Prep Time 10 minutes
Cook Time 28 minutes
Servings 6

Equipment

  • 10 x 15–inch rimmed sheet pan (You can use a standard half-sheet pan, but spread the mixture extra thin toward the center.)

Ingredients
  

  • 2 cups mashed potatoes about 1 lb / 450 g potatoes, cooked and fully cooled
  • 2 large eggs
  • 1 cup Pecorino Romano finely grated
  • ¼ cup fresh parsley finely chopped
  • Salt and pepper to taste
  • ¼ cup olive oil divide

Instructions
 

  • Preheat the Oven

    Preheat oven to 425°F (220°C).Place a rack in the middle-to-lower third of the oven for best crisping.

  • Oil the Pan

    Generously coat the sheet pan with 2 tablespoons olive oil. The oil should fully cover the bottom — this helps crisp the scarpaccia like it’s shallow-fried.

  • Make the Mixture

    In a bowl, combine mashed potatoes, eggs, Pecorino Romano, parsley, salt, and pepper. Mix until smooth and spreadable.

  • Spread Very Thin

    Transfer the mixture to the pan and spread it very thin, almost edge to edge. Drizzle the remaining 2 tablespoons olive oil evenly over the top.
  • Bake
    Bake for 22–28 minutes, rotating the pan halfway through.
    The scarpaccia is done when:
    The top is deeply golden
    The edges are crisp and slightly curled
    The center is firm, not soft or steamy
    • Optional: For extra crispiness, broil for 2–3 minutes at the end. Watch closely

  • Rest & Slice

    Let rest 5–10 minutes before slicing. This allows steam to escape and keeps it crisp.
    Cut into squares or wedges and serve warm or at room temperature.