The potato roll pizzaiola is a delicious log with a melty filling that can be served in slices either as an appetizer or a main course. Very easy, probably the most complicated part is slicing the potatoes finely. I did it with the mandoline, but I won’t deny that it scares me for my poor fingers. The fact is that the result is really delicious, and everyone loves it, both young and old. It’s really nice to bring to the table and it’s a party right away. We can also vary the filling according to our tastes. If you like potato recipes, try the potato pie.
Let’s get to work and prepare the potato roll pizzaiola together.
OTHER POTATO RECIPES
- Difficulty: Easy
- Preparation time: 15 Minutes
- Portions: 6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for preparing potato roll pizzaiola
- 4 large potatoes
- 5.3 oz tomato sauce
- 5.3 oz Edam cheese
- to taste salt
- 4 tablespoons extra virgin olive oil
- 1 tablespoon double concentrated tomato paste
- 2 tablespoons rosemary
Tools for preparing potato log with ham and provola
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- Baking Tray
- Mandoline
Preparation of potato roll pizzaiola
Wash the potatoes thoroughly and peel them. Don’t use starchy potatoes that would fall apart during cooking, but firm ones, the kind you’d use for roasting. Slice them as finely as possible, using either a mandoline or a knife.
Place the potatoes on a piece of parchment paper sprinkled with breadcrumbs and rosemary. Try to arrange them in a single layer, slightly overlapping. Bake at 356°F, fan-assisted, for 20-25 minutes. In a bowl, mix the tomato sauce, paste, salt, and a couple of tablespoons of extra virgin olive oil. Cut the cheese into cubes.
Once cooked, spread the potatoes with the sauce and add the cheese cubes. Using the parchment paper, roll up to form a log. Bake again at 356°F, and cook for about 10-15 minutes. Unroll on a plate, remove the parchment paper, and serve.
Storage
You can store the potato log in the fridge for one day.
