Potato Roll

I love trying new recipes so when my sister Wendy sent me a recipe for ‘Potato Roll’ I could not resist testing it out. It has all the ingredients that my family loves and it is quite simple to put together. Very versatile, add in your family’s favorite vegetables and cheeses. In this ‘test’ I used  ‘Gardein ground round’(found in the freezer section) a great vegetarian substitute for ground beef. You can use any of your favorite beans such as black or kidney beans, or use your favorite vegetarian protein.

This makes a beautiful meal for special occasions or for any weeknight meal.

Serve with a green salad and your choice of dressing. So here you are Wendy, family and friends, another successful recipe tried and tested by this  kootenaigirl.

Potato Roll

The ingredients you will need.

Spinach is being wilted down and garlic added.

 

Onions are sautéed and ready for the ground round.

The  ground round is sautéed until browned.

Add in the tomatoes and seasonings.

Add in the parsley and set aside.

Parmesan cheese is sprinkled on the parchment paper and topped with slices of potatoes.

  

More Parmesan cheese is sprinkled over top of the potato slices.

The potatoes are then baked and ready for the toppings.

The spinach and cheese mixture is layered over the baked potatoes then topped with the ground round/tomato mixture.

Everything is rolled up and ready for the oven.

I rolled the whole thing with the parchment paper it was sitting on then sliced the parchment open before placing into the oven to be baked another 15 minutes.

Potato Roll after the final bake. Smells so good and it tasted amazing!

POTATO ROLL RECIPE

Serves 8

• 6 potatoes, peeled
• 2 cups grated parmesan cheese, divided
• 3 teaspoons salt, divided
• 4 tablespoons olive oil, divided
• 1 sweet onion, diced
• 1 lb ground round 
• 14 ½ oz diced tomato, 1 can, drained
• 4 tablespoons fresh parsley, chopped, divided
• 1 teaspoon paprika
• ½ teaspoon pepper
• 6 cups spinach
• 3 cloves garlic, minced
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese

1. Preheat oven to 350˚F (180˚C).
2. Using a knife or mandolin cut the potatoes into slices ⅛-inch (3 mm) thick.
3. On a parchment paper-lined baking sheet, sprinkle half of the Parmesan cheese and spread until it is evenly covering the parchment paper.
4. Place the potatoes over the parmesan so each potato is overlapping the previous potato both vertically and horizontally. Continue until the entire pan is filled with potatoes.
5. Sprinkle to rest of the Parmesan evenly over the potatoes. Season with 1 teaspoon of salt. Bake for 30 minutes, until golden and the potatoes are flexible and slightly crispy.
6. In a skillet heat 2 tablespoons of olive oil over medium heat. Once the oil begins to shimmer, add the onions, and cook until caramelized, about 15 minutes.
7. Add the ground round break up and mix with the onion until cooked. Mix in the tomatoes, 3 tablespoons of parsley, paprika, 1 teaspoon of salt, and pepper. Stir, cooking until the ground round is browned. Remove from heat.
8. In a skillet heat 2 tablespoons of olive oil over medium heat. Add the spinach, cook until wilted. Add 1 teaspoon of salt and the garlic. Stir to combine. Remove from heat.
9. In a bowl combine the spinach mixture and the ricotta. Set aside.
10. Evenly spread the spinach mixture over the cooked potato sheet.
11. Evenly spread the ground round mixture over the spinach. Sprinkle mozzarella over the mixture.
12. Take one end of the potato sheet holding the parchment paper begin rolling upward,
13. making sure the ingredients are not coming out the ends.
14. Once the it is completely rolled place the potato roll on the parchment paper and bake for 15 minutes.
15. Sprinkle with parsley for garnish. Slice and serve immediately

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