These little stuffed flatbreads swap yeast dough for mashed potato, which is why they fry up crisp in minutes instead of needing hours to rise. Boiled potatoes are worked with corn starch, salt, parmesan, and olive oil into a dough you can shape by hand; corn starch fries lighter and crispier here than wheat flour would. Each patty hides two batons of mozzarella between dough rounds, edges pressed shut so the cheese stays put. Fry in a skillet over medium heat, about 4 to 5 minutes per side, until the crust turns a deep, even gold right to the edges.
Instructions
- 1
Peel the potatoes and cut into even chunks so they cook at the same rate.
- 2
Bring a pot of water to a boil, add the potatoes, and cook until fork-tender, about 20 minutes.
20:00 - 3
Drain well, tip into a bowl, and mash to a smooth, lump-free purée. Let it cool slightly.
- 4
Add the corn starch, salt, and olive oil.
- 5
Grate the parmesan over the top and mix by hand into a soft, shapeable dough.
- 6
Cut the mozzarella into short batons. Shape the dough into small flat rounds.
- 7
Lay two mozzarella batons on a round, set a second round on top, and press the edges to seal into a stuffed patty.
- 8
Heat a thin layer of olive oil in a skillet over medium heat and add the patties.
- 9
Fry until deep golden and crisp, about 4–5 minutes per side, turning once.
05:00 - 10
Serve hot — the crust gives way to soft parmesan mash and a stretchy mozzarella center.
Watch the video
Notes from our kitchen
We let the mash cool slightly before adding the corn starch, and we mix by hand rather than with a spoon. Fingers tell you straight away whether the dough will hold its shape. If it feels sticky, the potatoes held too much water, so we drain them hard and let the purée steam-dry for a minute before mixing.
Sealing is the step not to rush. Press the edges of the two rounds together all the way around, or the mozzarella leaks into the oil and scorches. In the pan we watch for a deep, even gold before turning, roughly 4 to 5 minutes per side over medium heat.
Variations
- Different cheese filling. Any good melting cheese works in place of mozzarella. Swap in provolone, fontina, or a mild cheddar cut into similar short batons, and seal the edges just as firmly.
- Make ahead. Shape and seal the patties up to a day ahead, then chill them covered on a tray. Fry straight from the fridge, adding a minute or so per side.
- Reheating leftovers. Cooked focaccias keep in the fridge for a couple of days. Re-crisp them in a dry skillet over medium heat for a few minutes per side rather than the microwave, which softens the crust.
Frequently Asked Questions
Why corn starch instead of flour?
Corn starch keeps the potato dough light and gives a crisper crust than wheat flour. Potato starch works the same way if that is what you have.
My dough is too sticky to shape — what went wrong?
Usually too much moisture in the potatoes. Drain them really well and let the purée steam-dry for a minute, then add a little extra corn starch until it holds.
Can I air-fry them instead of pan-frying?
Yes — brush with oil and air-fry at 200°C (400°F) for about 12–15 minutes, turning once, until golden. Pan-frying still gives the crispest crust.