Crisp at the edges and impossibly cheesy when sliced, this Potato Rösti Roll is the kind of recipe that converts snack skeptics into full-time roll devotees. It uses grated potatoes, binds them with a seasoned egg-parmesan custard, and bakes them. Then the base is placed on a sheet and covered with cheese and ham before rolling into a log.
This dish is great for party platters and sits beautifully between appetizer and main. It is also quick to assemble, forgiving in technique, and hugely satisfying.
What is Potato Rösti Roll?
Potato rösti has Swiss roots as a simple pan-fried grated potato cake enjoyed for breakfast or as a side. The rösti roll is a creative riff that turns that concept into a baked, rollable mattress of potatoes.
It borrows the crunchy, golden surface we love from classic rösti and uses the idea of a filled, rolled dish, like roulades and roulés. This allows you to tuck in cheese, ham, herbs, or other fillings.
Pro Tips for the Best Potato Rösti Roll
- Dry the potatoes thoroughly because excess moisture keeps the rösti soggy and prevents browning. After grating, wring them in a clean tea towel or use a fine sieve and press down firmly.
- Spread the potato-egg mixture into a single, even layer in the pan so the center cooks at the same pace as the edges.
- Use a rimmed baking sheet or shallow pan when baking. A pan with edges helps the filling stay put when you roll.
- Parchment paper makes rolling easy. Line the pan with parchment and use the paper to help lift the rösti out for rolling if needed.
Frequently Asked Questions
What kind of potatoes work best for rösti?
Starchy potatoes like Russets or Maris Piper are ideal because they crisp up nicely. Waxy varieties such as Yukon Gold will still work, but may be less crunchy.
Do I need to peel the potatoes?
Peeling is optional. Leaving the skins on adds texture and color, but peel them if you prefer a smoother roll.
My roll fell apart when I sliced it, what went wrong?
Common causes include potatoes that were too wet, the base was underbaked, or you sliced them too soon. Make sure to squeeze the moisture out, bake until set and golden, and let it rest 5–10 minutes before slicing.
How to Store Potato Rösti Roll
You can store leftovers in an airtight container for up to 3 days. Reheat in a 180°C oven for 8–12 minutes to restore crispness. Another option is to wrap tightly and freeze up to 2 months. Just thaw in the fridge before reheating/finishing. To refresh crispiness, reheat slices at 200°C for 6–8 minutes or in a skillet over medium heat.
Ingredients
How to Make Potato Rösti Roll
In a large bowl, beat eggs with salt, pepper, and Parmesan until blended.
In a large bowl, beat eggs with salt, pepper, and Parmesan until blended.
Peel and grate the potatoes.
Peel and grate the potatoes.
Add the grated potatoes to the egg mixture and mix in oregano.
Add the grated potatoes to the egg mixture and mix in oregano.
Press the mixture evenly into the prepared pan and bake in the preheated oven at 180°C for 30 minutes.
Press the mixture evenly into the prepared pan and bake in the preheated oven at 180°C for 30 minutes.
Place slices of ham and cheese on the baked base and roll it up. Return the pan to the oven and bake for an additional 10 minutes at 180°C until the cheese has melted.
Place slices of ham and cheese on the baked base and roll it up. Return the pan to the oven and bake for an additional 10 minutes at 180°C until the cheese has melted.
Place the roll seam-side down and slice into rounds.
Place the roll seam-side down and slice into rounds.
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