Crispy cheesy potato roll: bake thin potato slices on a sheet of melted mozzarella until golden, then spread with cream cheese, layer smoked salmon and cucumber, roll up and slice. A showstopper potato roulade.
Instructions
- 1
Peel potatoes and drop into ice cold water to prevent browning.
- 2
Slice very thin with a mandoline or sharp knife.
- 3
Line a baking tray with parchment paper and cover the surface with shredded mozzarella.
- 4
Lay potato slices slightly overlapping across the cheese, covering the entire surface.
- 5
Sprinkle more mozzarella on top.
- 6
Bake at 180°C (350°F) for 30 minutes until golden and bubbling.
30:00 - 7
Transfer to a cutting board and peel off parchment.
- 8
Spread cream cheese over the surface, add salmon and cucumber slices (or your preferred filling).
- 9
Roll up tightly, slice, and serve.
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Frequently Asked Questions
How do I keep the potato sheet from cracking when I roll it?
Slice the potatoes very thin and overlap them so they fuse into a flexible sheet, and roll while it is still warm — cooled potato is stiffer and cracks more easily.
Why bake them on mozzarella?
The cheese melts into the potato layer, binding the slices into one cohesive, golden sheet that holds together when you roll and slice it.
What other fillings work?
Anything you would put in a wrap: ham and cheese, smoked trout, cream cheese and herbs, or sautéed mushrooms. Keep the filling thin so it rolls neatly.