Holi Potato Flabread
Updated: Mar 27, 2020
Here comes another recipe that was also not on my pending list..lol! But when Sweta (@some_indian_girl) & Srikala (@chaithisathome) decided to put together this Holi collab, I had to get my creative juices flowing for a fun, colorful idea!
I landed on this potato flatbread, with a variety of three different potatoes - sweet, yellow, and purple. I recently went to a restaurant where they served a potato pizza with a white sauce base and it was so good, so I drew my inspiration from there and put a twist on it with the different potatoes!
This recipe comes together pretty fast, I used ready-made crust from Pillsbury with a homemade Alfredo sauce but you can use jarred if you want the cut the extra step. Then it’s just slicing the potatoes on a mandolin and arranging them nicely!
It turned out better than expected considering both my husband and I do NOT like sweet potatoes but with the creamy Alfredo base, you can’t even really tell. Hope y’all enjoy this one as much as we did! Happy Holi to you!!
Holi Potato Flatbread
1 sweet potato, small
1 yellow potato, small
1 sweet purple potato, small
1 can Pillsbury thin crust pizza dough or pizza crust of your choice
2 tbsp butter
1 tsp garlic, minced
2 tbsp all-purpose flour
1 cup whole milk
1/2 cup parmigiano-reggiano, freshly shredded
Salt & Pepper to taste
1 sprig rosemary (optional)
1 tbsp extra virgin olive oil
1. Preheat oven to 400°F. Roll out pizza dough on to a cookie sheet, poke holes with a fork and bake for 5 minutes once oven is preheated. Set aside.
2. Prepare three bowls with tepid salt water in each.* Slice potatoes thinly on a mandolin, about 1/8th inch thick. Keep each type of potato separate in the three bowls. Let potatoes soak in salt water while you make the Alfredo sauce.
3. For the sauce, in a small saucepan over medium heat, melt the butter. Once melted, add garlic and sauté for a few minutes until raw garlic smell is gone. Add AP flour and sauté until raw smell is gone again, do not let it brown. Slowly whisk in milk until there are no clumps. Add salt and pepper then bring to a simmer. Once simmering, reduce heat to low and add in shredded cheese. Stir until melted, bring back to a simmer and remove from heat. The sauce will thicken as it cools, it should coat the back or your spoon or spatula.
4, Drain the potatoes and pat them dry on a towel. Toss with olive oil, salt and pepper.
5. Now assemble the flatbread - spread an even layer of the Alfredo sauce over the crust. Then arrange the potato slices as desired in whatever design you like. Sprinkle some rosemary leaves on top and put in the oven to bake for 15 minutes. When done, remove from oven, let cool for 5 minutes then cut into slices and serve. Enjoy!
*You will need three separate bowls for the potatoes so the purple potato’s color doesn’t bleed onto the other potatoes.