Name: Potato Roulade (Rocambole de Batata)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Brazilian
Ingredients: For the Potato Layer: 4 large potatoes, peeled and diced; 1/2 cup milk; 2 tbsp unsalted butter; Salt and pepper, to taste; 1/4 tsp nutmeg (optional); 1 egg (optional, for binding); For the Filling: 1 tbsp olive oil; 1 small onion, finely chopped; 1/2 bell pepper, finely chopped; 1/2 cup cooked chicken, shredded (or ground beef, or vegetarian filling like mushrooms); 1/2 cup shredded mozzarella cheese (or your choice of cheese); 1/4 cup green olives, chopped (optional); 2 tbsp chopped fresh parsley or cilantro; Salt and pepper, to taste; For the Topping: 1/4 cup grated Parmesan cheese; 1 tbsp butter, melted

Jump to Recipe·Print Recipe

Potato Roulade, also known as Rocambole de Batata, is a savory Brazilian dish that features a soft, flavorful mashed potato filling wrapped in a crispy outer layer. It’s a delightful and visually impressive dish, often filled with cheese, herbs, or other fillings to enhance its taste. This dish is perfect for special occasions, family gatherings, or as a delicious comfort food that will please everyone at the table.

Why You’ll Love This Recipe

This Potato Roulade is the perfect blend of textures and flavors. The creamy mashed potato filling contrasts beautifully with the crispy outer layer, creating a satisfying bite with every forkful. The roulade can be easily customized with different fillings like cheese or vegetables, allowing you to tailor it to your tastes. It’s not only a visually stunning dish but also an easy-to-make recipe that’s sure to impress your guests and become a family favorite.

Potato Roulade (Rocambole de Batata)

Ingredients

For the potato filling:

2 pounds potatoes (preferably waxy potatoes like Yukon Gold)
2 tablespoons butter
1/2 cup milk
Salt and pepper, to taste
1/2 cup grated Parmesan cheese (optional)
1/4 cup fresh parsley, chopped (optional)
1/4 teaspoon garlic powder (optional)

For the filling:

1/2 cup shredded cheese (mozzarella, cheddar, or your favorite cheese)
1/4 cup olives, chopped (optional)
2 tablespoons fresh herbs (parsley or chives), chopped (optional)

For the outer layer:

1/4 cup breadcrumbs (for coating)
2 tablespoons vegetable oil (for greasing)
1 egg, beaten (for brushing)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the potatoes:
Peel and cut the potatoes into chunks. Place them in a large pot of salted water and bring to a boil. Cook the potatoes for about 15-20 minutes, or until they are tender when pierced with a fork.
Mash the potatoes:
Drain the potatoes and return them to the pot. Mash them until smooth, then add butter and milk. Continue mashing until the mixture is creamy and smooth. Season with salt, pepper, and optional garlic powder. Stir in the grated Parmesan cheese and chopped parsley, if using.
Prepare the filling:
On a flat surface or a large sheet of parchment paper, spread the mashed potatoes evenly into a rectangle shape, about 1/2 inch thick. Sprinkle the cheese, olives, and fresh herbs evenly over the mashed potatoes.
Roll the potato roulade:
Starting from one side, carefully roll the mashed potatoes into a log shape, similar to rolling a jelly roll or Swiss roll. Be gentle to avoid cracking the potatoes. Once rolled, place the roulade seam-side down on a baking sheet.
Prepare the outer coating:
Brush the roulade with the beaten egg to give it a golden color as it bakes. Coat the roulade evenly with breadcrumbs, making sure it’s covered all over.
Bake the roulade:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish with vegetable oil and place the roulade inside. Bake for 20-25 minutes, or until the outer layer is golden and crispy.
Serve:
Once baked, remove the roulade from the oven and let it rest for a few minutes. Slice into thick rounds and serve warm. Garnish with additional fresh herbs, if desired.

Servings and timing

This recipe serves 6-8 people.
Preparation time: 30 minutes
Cooking time: 45 minutes
Total time: 1 hour 15 minutes

Variations

Cheese Roulade: For a cheesy twist, use a mix of mozzarella, cheddar, and Parmesan cheese as the filling.
Spicy Roulade: Add finely chopped jalapeños or red pepper flakes to the filling for a spicy kick.
Beef Roulade: Add crispy beef bits to the filling for extra flavor and crunch.
Herbed Potatoes: Enhance the flavor of the mashed potatoes by adding fresh thyme, rosemary, or sage to the potato mixture.

Storage/Reheating

Store any leftover Potato Roulade in an airtight container in the refrigerator for up to 3 days. To reheat, place the roulade slices on a baking sheet and bake at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat individual slices in the microwave for 1-2 minutes.

FAQs

Can I make the Potato Roulade ahead of time?

Yes, you can prepare the roulade up to the point of baking. Cover it with plastic wrap and refrigerate for up to 24 hours. When you’re ready to bake, simply brush with egg, coat with breadcrumbs, and bake as directed.

Can I use instant mashed potatoes for this recipe?

For the best texture and flavor, it’s recommended to use fresh, boiled potatoes. Instant mashed potatoes may not give the same creamy result and can be too dry.

Can I use a different type of cheese in the filling?

Yes, you can use any cheese that melts well, such as Gouda, Gruyère, or a sharp cheddar. Feel free to get creative with your cheese selection!

How do I prevent the roulade from cracking when rolling?

To prevent cracking, make sure your mashed potatoes are smooth and moist. If they seem too dry, add a little extra milk or butter. Also, be gentle when rolling the potatoes, and ensure the layer is not too thick.

Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by using gluten-free breadcrumbs for the coating. Ensure that all your other ingredients, like the cheese , are gluten-free as well.

Can I freeze the Potato Roulade?

Yes, you can freeze the roulade before baking. Wrap it tightly in plastic wrap and then foil, and freeze for up to 3 months. When ready to bake, let it thaw in the refrigerator overnight, then proceed with the egg wash, breadcrumbs, and baking as usual.

How can I make the roulade extra crispy?

For an even crispier crust, you can spray the roulade with a little cooking spray or olive oil before baking to help it crisp up.

What do I serve with Potato Roulade?

This roulade pairs beautifully with a fresh salad, steamed vegetables, or a side of roasted potatoes. You can also serve it with a tangy dipping sauce, like sour cream or a mustard-based sauce, to enhance the flavor.

Can I make this a vegan dish?

Yes, you can make this dish vegan by using plant-based butter, milk, and cheese substitutes. For the filling, you can opt for sautéed vegetables or a combination of plant-based proteins like tofu or tempeh.

Conclusion

Potato Roulade (Rocambole de Batata) is a unique and delicious dish that combines creamy mashed potatoes with flavorful fillings in a crispy, golden crust. Whether you’re serving it as a main dish or a side, this roulade will surely impress your guests with its beautiful presentation and rich taste. With endless possibilities for customization, it’s a versatile recipe that you can make your own. Give this Brazilian classic a try and enjoy a comforting, mouthwatering meal!