Potato Roll

Name: Potato Roll
Prep time: 30 min
Cook time: 85 min
Total time: 115 min
Yield: 4
Ingredients: Potatoes 1.5 lbs; Eggs (medium) 2; Parmigiano Reggiano PDO cheese 3 spoonfuls; Fine salt to taste; Nutmeg to taste; Prosciutto cotto 5.3 oz; Provola cheese 5.6 oz

it de fr es br

375

Calories per serving

Gluten Free

Energy Kcal 375
Carbohydrates g 25.9
of which sugars g 1.3
Protein g 34.7
Fats g 19.2
of which saturated fat g 9.03
Fiber g 2.3
Cholesterol mg 168
Sodium mg 745

Difficulty: Average
Prep time: 30 min
Cook time: 1 h 25 min
Serving: 4
Cost: Low
Note + 2 and a half hours of resting time

PRESENTATION

Recipe by
Antonella Vergari

When you think of Southern Italy, you might picture beautiful landscapes and mouthwatering dishes that really bring folks together. One dish that stands out? The potato roll, or "rotolo di patate." Seriously good. This easy potato roll recipe turns simple boiled potatoes into a soft dough, wrapping around layers of mild ham and melty provola cheese. Thing is, it sparks curiosity the moment you cut into that golden spiral and see the gooey cheese just oozing out. And you know what? Folks in Campania and nearby regions love their rolled foods—like frittata rolls and mozzarella rolls. Pretty much a local favorite.

With just a few ingredients, you can create homemade potato rolls that taste like they came straight from a cozy Italian table. The potato shell is fluffy and soaks up all the good flavors from the filling—making every slice something you really really want to come back for. Whether it's a Sunday dinner or a casual weeknight, these potato rolls bring warmth and a welcoming feel to the table.

Unlike traditional bread rolls or yeast rolls, this dish doesn’t require complicated steps. Look, it's all about mixing simple ingredients—potatoes, eggs and cheese—into a dough that's easy to handle and moist enough to stay satisfying. Plus, while some might opt for American-style soft dinner rolls, these Italian-style rolls offer a savory twist. I mean, using ham and provola creates an inside that's both rich and stretchy when you pull it apart. For real, even picky eaters often reach for an extra slice, and if there are any leftovers—well, they taste just as good the next day.

People sometimes swap in different cheeses or add spinach for extra flavor, but the combo sticks around for a reason. So, whether you're serving a crowd or just making something fun for dinner, this easy potato roll recipe brings a little taste of Southern Italy right to your table and proves that you don’t need fancy stuff to make something really tasty. Enjoy the simple pleasure of these rolls—share the joy of Italian cooking with everyone around you.

INGREDIENTS

375

Calories per serving

Potatoes 1.5 lbs (700 g)

Eggs 2 - (medium)

Parmigiano Reggiano PDO cheese 3 spoonfuls

Fine salt to taste

Nutmeg to taste

for the filling: Prosciutto cotto 5.3 oz (150 g); Provola cheese 5.6 oz (160 g)

Preparation

How to prepare Potato Roll

To make the potato roll, first boil the potatoes 1 in a pot full of cold water: calculate about 30 minutes from the moment it starts boiling (the time may vary depending on the size of the potatoes). Check the doneness of the potatoes by piercing them with a fork. Once cooked, drain them and peel while still hot 2 3.

Smash them with a fork 4, then add the eggs 5 and salt to taste 6.

Add the grated cheese 7 and season with nutmeg 8 9.

Carefully mix all the ingredients 10. Let the obtained mixture firm up for 2 hours in the refrigerator. Retrieve the dough from the fridge and spread it on a sheet of parchment paper, forming a rectangle about a quarter-inch thick, leveling it with a spatula 11. Fill the surface with the slices of cooked ham 12.

Also add the slices of provola 13. Roll from the shorter side, using the parchment paper to help, with gentle but firm movements 14 15.

Unwrap the parchment paper and brush the surface of the roll with oil 16, then wrap it back up tightly, sealing the ends like a candy 17. Bake at 356°F in a preheated static oven for about 30 minutes. Remove the roll from the oven and let it cool without unwrapping. Once lukewarm, let it cool completely for 20 minutes in the refrigerator. Unwrap the roll gently and let it brown in the oven under grill mode for about 10 minutes. Take out the roll and slice it with a serrated knife, only once lukewarm.

Tip

You can fill the potato roll with any cold cuts and cheese you prefer, like mortadella and fontina, or speck and smoked scamorza. Try it also with champignon mushrooms for a vegetarian version! For an extra greedy and crunchy touch, sprinkle the roll with plenty of breadcrumbs mixed with grated cheese before browning in the oven.