rosemary parmesan flatbread with fingerling potatoes

rosemary parmesan flatbread
Have you ever tried baking flatbread in a cast iron skillet?  If not, then it’s time to pull out that cast iron  skillet and bake a flatbread.  Like, today.  Of course after you pick up the ingredients, especially that little mesh bag of multi colored fingerling potatoes, aren’t they cute?  I’m fortunate to have rosemary blooming this time of year, so all the better to snip off a few sprigs  and show off my flatbread beautifully adorned with fresh rosemary.  This would also work with thyme or fresh sage.  Just don’t leave out the extra virgin olive oil and minced garlic, they kind of make this flatbread.  As far as what goes on top, I love the fingerling potatoes but something different, like a sliced tomato would also be excellent.
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Comments

  1. I wish I had this in front of me to pair with my glass of wine. Looks so good, Patty. I can almost taste it!

  2. What a beautiful creation! Those fingerling potatoes are so colourful and I bet this makes a great meal with a bowl of hot steaming soup or a simple salad aside.

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