SAEDNEWS: The Ultimate Potato Roll blends tender mashed potatoes with spiced ground beef and melted cheeses into a stunning roulade—an irresistible centerpiece for family dinners and festive gatherings.
Potato Roll is a delightful and impressive main course that’s sure to surprise and satisfy your family and guests. Imagine creamy mashed potatoes wrapped around a hearty filling of seasoned ground meat and gooey cheese—it’s as exciting as it sounds. Despite its elegant appearance, this dish uses readily available ingredients and straightforward techniques, yet delivers flavours that will win over even the most discerning palates.
The term “roulade” comes from French cuisine, referring to any dough or filling rolled into a spiral. Savoury roulades include chicken-and-mushroom or, in our case, potato-based rolls; sweet versions feature chocolate-espresso or pomegranate. Unlike meat roulades baked in loaf pans, Potato Roll is assembled on a flat baking tray then gently rolled to create its signature spiral.
Follow the steps below to master this show-stopping Potato Roll. We’ll guide you through each stage—from boiling the potatoes and crafting the filling to rolling and finishing in the oven—plus key tips to ensure perfect texture and flavour every time.
Wash the potatoes and place them in cold water.
Bring to a boil over medium heat and cook for 12–15 minutes, or until a fork easily pierces them.
While still warm, peel the potatoes by rubbing them gently in your hands or using a knife.
Mash thoroughly with a fork, then transfer to a large bowl.
Add the butter, Parmesan, egg yolks, milk, salt, pepper, and whisk until smooth.
Stir in the flour and baking powder until no lumps remain.
In a separate bowl, beat the egg whites until stiff peaks form, then fold gently into the potato mixture.
Preheat your oven to 175 °C (350 °F).
Line a 22 × 33 cm (9 × 13 in) rectangular baking tray with parchment paper and grease lightly.
Spread the potato batter evenly across the tray using a spatula.
Bake for 35–40 minutes. Test doneness with a toothpick—it should come out clean.
Remove from the oven and let cool slightly.
While the potato base bakes, heat the oil in a nonstick pan over medium heat.
Sauté the diced onion for 3 minutes, then add the garlic and cook for 1 more minute, taking care not to brown.
Add the ground beef and break it up, cooking for 2 minutes until no longer pink.
Stir in the tomato sauce and cook for 4–6 minutes, until the meat is fully cooked and the sauce has thickened.
Pour in the red wine vinegar and allow it to evaporate completely.
Stir through the chopped parsley (or green onion), then remove from the heat and set aside.
Place a clean, damp kitchen towel over a larger tray.
Invert the baked potato sheet onto the towel, then peel off the parchment and trim any dry edges.
Evenly sprinkle the mozzarella over the potatoes, then spread the meat mixture on top.
Using the towel to assist, roll the potato sheet away from you into a tight log.
Transfer the roll seam-side down to a baking dish.
Bake at 120 °C just long enough to melt the cheese—about 5–10 minutes.
Slice carefully and arrange on a serving platter. Drizzle with additional tomato sauce and sprinkle with Parmesan before serving.
Make-Ahead & Reheat: Store in an airtight container for 3–5 days; reheat in a 120 °C oven for 15–25 minutes or microwave slices for 30–60 seconds.
Dairy Alternatives: Any milk—cow’s, coconut, or almond—works in the potato batter.
Gluten-Free Option: Swap in gluten-free flour for a wheat-free version.
Cheese Variations: Feel free to mix in cheddar or gouda for different flavour profiles.
Even Rolling: Trim dry edges before rolling to prevent cracks. A damp towel helps create a smooth cylinder.
Presentation: Garnish with chopped parsley and a swirl of extra sauce for a restaurant-style finish.
