There’s something undeniably comforting about the combination of potatoes and cheese. These Cheesy Potato Rolls take that classic pairing to new heights, offering a crispy exterior that gives way to a soft potato center with an irresistible cheese pull. Perfect as an appetizer, side dish, or even as the star of a light meal, these versatile rolls are sure to become a family favorite. Easy to prepare yet impressive to serve, they’re ideal for everything from weeknight dinners to special occasions.
Ingredients
For approximately 12-15 rolls:
- 500g (1.1 lb) potatoes
- 100g (3.5 oz) cheese (mozzarella or provola), thinly sliced
- 50g (1/2 cup) grated Parmesan cheese
- 1 large egg
- 2 tablespoons breadcrumbs
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons olive oil, plus extra for brushing
Instructions
- Prepare the potatoes: Place the unpeeled potatoes in a large pot of abundantly salted water. Bring to a boil and cook until the potatoes are tender when pierced with a fork, approximately 20-25 minutes depending on size.
- Process the potatoes: Drain the cooked potatoes thoroughly. While still hot, peel them (using a kitchen towel to protect your hands if needed) and transfer to a large bowl. Mash the potatoes until smooth, ensuring no lumps remain.
- Create the mixture: Allow the mashed potatoes to cool slightly, then add the egg, grated Parmesan cheese, breadcrumbs, a pinch of salt (keeping in mind the cheese is already salty), freshly ground black pepper, and chopped parsley.
- Combine thoroughly: Mix all ingredients well until you achieve a homogeneous, manageable dough. The mixture should be soft but hold its shape.
- Form the base: Place a sheet of baking paper on your work surface. Spread the potato mixture on the paper, forming a rectangle approximately 25cm x 30cm (10″ x 12″) with a thickness of about 1cm (0.4″).
- Add the cheese: Arrange the thin slices of mozzarella or provola evenly across the potato rectangle, leaving a small border around the edges.
- Form the roll: Using the baking paper to help, carefully roll the potato mixture lengthwise into a tight cylinder, similar to making a Swiss roll. Ensure the seam is sealed well.
- Slice the roll: With a sharp knife, cut the cylinder into slices approximately 2cm (3/4″) thick. Place the slices on a baking tray lined with fresh baking paper, leaving space between each roll.
- Prepare for baking: Brush each roll lightly with olive oil to help achieve a golden, crispy exterior.
- Bake to perfection: Place the tray in a preheated oven at 200°C (400°F) and bake for 20-25 minutes, or until the rolls are golden brown and crispy on the outside.
- Serve: Allow to cool slightly before serving warm. The cheese should be beautifully melted inside.
Nutritional Information and Timing
Preparation time: 15 minutes Cooking time: 45 minutes (including potato boiling) Total time: 1 hour Servings: 12-15 rolls
Nutritional information (per roll, based on 15 servings):
- Calories: Approximately 110
- Protein: 5g
- Carbohydrates: 12g
- Fat: 5g
- Fiber: 1g
- Sodium: 180mg (varies based on cheese and added salt)
Cooking Tips and Tricks
- Potato selection: Starchy varieties like Russet or Yukon Gold work best for this recipe, as they create a smoother, more cohesive mixture.
- Perfect mashing: For the smoothest texture, pass the potatoes through a ricer or food mill while they’re still hot.
- Cooling technique: Allow the potatoes to cool just enough to handle safely, but work with them while still warm for the best texture and easiest handling.
- Cheese distribution: Cut the cheese into small pieces rather than using large slices for more even distribution throughout the roll.
- Crispy exterior: For an extra crispy finish, sprinkle a light layer of extra breadcrumbs on top of the rolls before brushing with olive oil.
Variations and Substitutions
- Cheese options:
- Use cheddar for a sharper flavor
- Try fontina or gouda for excellent melting qualities
- Mix in blue cheese crumbles for a tangy kick
- Flavor enhancements:
- Add 2 minced garlic cloves to the potato mixture
- Mix in 1 teaspoon of dried herbs like rosemary, thyme, or Italian seasoning
- Include 2 tablespoons of chopped sun-dried tomatoes for Mediterranean flair
- Texture variations:
- Add 2 tablespoons of chopped crispy bacon for a smoky crunch
- Mix in 1/4 cup of finely chopped spinach or kale for color and nutrition
- Include 2 tablespoons of finely diced sautéed onions for sweetness
- Dietary adaptations:
- Use gluten-free breadcrumbs for a gluten-free version
- Substitute vegan cheese and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) for a vegan alternative
- Presentation ideas:
- Make mini rolls for appetizer portions
- Create one large roll and slice after baking for a dramatic presentation
Frequently Asked Questions
Can I prepare these potato rolls in advance?
Yes! You can prepare the rolls up to the slicing stage, then refrigerate for up to 24 hours before baking. Allow them to come to room temperature for 15 minutes before brushing with oil and baking.
Why is my potato mixture too sticky?
If your mixture is too sticky to handle, add a bit more breadcrumbs, 1 tablespoon at a time. Be careful not to add too much, as this can make the rolls dry.
Can I freeze these rolls?
Yes, you can freeze them either before or after baking. If freezing before baking, place the sliced rolls on a baking sheet until frozen, then transfer to a freezer bag. Bake from frozen, adding about 5-10 minutes to the baking time. For baked rolls, freeze in a single layer, then transfer to a container. Reheat in a 180°C (350°F) oven for 10-15 minutes.
What’s the best way to serve these potato rolls?
These versatile rolls are delicious served with a side of marinara sauce for dipping, alongside a fresh green salad, or as part of a larger spread with other finger foods. They make a great accompaniment to grilled meats or can be served as a vegetarian main course with a substantial salad.
Can I use leftover mashed potatoes?
Yes, but ensure they’re plain mashed potatoes without added milk or butter. You may need to adjust the breadcrumb quantity depending on the moisture level of your leftover potatoes.
Storage and Make-Ahead Tips
Counter storage: These rolls can be kept at room temperature for up to 2 hours while serving.
Refrigerator storage: Store leftover rolls in an airtight container in the refrigerator for up to 3 days.
Freezer storage: Place rolls in a single layer in a freezer-safe container, separating layers with parchment paper. Freeze for up to 3 months.
Reheating method: For the best texture, reheat refrigerated or thawed frozen rolls in a preheated 180°C (350°F) oven for 10-15 minutes until heated through and crispy again. Avoid microwaving if possible, as this can make them soggy.
Make-ahead components: You can boil and mash the potatoes a day ahead, storing them covered in the refrigerator. Bring to room temperature before making the mixture.
Event planning: For parties, prepare the rolls completely, bake them for 15 minutes, then finish the final 5-10 minutes of baking just before serving for that fresh-from-the-oven experience.
These Cheesy Potato Rolls showcase how simple ingredients can transform into something truly special. Their crispy exterior gives way to a soft, cheesy interior, creating a perfect balance of textures and flavors. Whether served as an impressive appetizer or a comforting side dish, they’re sure to earn a permanent place in your recipe collection!
