Savory Golden Potato Roll
This dish creates a flexible potato “crust” that you can fill with almost anything, though cheese and herbs are the classic choice.
Ingredients
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3 large potatoes (Russet or Yukon Gold work best)
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2 cups shredded mozzarella (divided)
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2 large eggs
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1/2 tsp salt
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1/4 tsp black pepper
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Optional Filling: Fresh parsley, sautéed spinach, or cooked minced garlic.
Instructions
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Prepare the Potatoes: Peel the potatoes and grate them using the large holes of a box grater. Crucial Step: Place the shredded potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Removing the moisture ensures the base gets crispy rather than soggy.
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Create the Base: In a large bowl, mix the shredded potatoes, 1 cup of the mozzarella cheese, the eggs, salt, and pepper. Stir until well combined.
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Bake the Crust: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. Spread the potato mixture onto the paper in a thin, even rectangular layer.
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Bake for 20–25 minutes until the edges are golden brown and the potato is set.
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Add Filling and Roll: Remove the tray from the oven. Sprinkle the remaining 1 cup of mozzarella (and any herbs or extra fillings) evenly over the hot potato surface.
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While it’s still hot, carefully grab the edge of the parchment paper and use it to help you roll the potato “crust” into a log (like a jelly roll).
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Final Crisp: Place the roll (seam-side down) back in the oven for another 5–10 minutes to melt the inner cheese and make the outside extra bubbly and brown.
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Serve: Garnish with fresh parsley. Let it sit for 5 minutes before slicing so the cheese stays inside.
Pro Tip
If you want to make this even heartier, you can spread a thin layer of cooked ground meat or ham over the cheese before rolling it up!