Beef Potato Roll (Print version)

A crispy baked potato sheet filled with savory seasoned ground beef and melted mozzarella, rolled up and golden on all sides. A hearty, naturally gluten-free family dinner.

# Ingredients:

For the potato sheet

01 - 4 medium Russet potatoes (about 2 lbs / 900 g), peeled and grated
02 - 2 large eggs, beaten
03 - 1 1/2 cups (150 g) shredded mozzarella
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper
06 - 1 tablespoon fresh parsley, finely chopped

For the beef filling

07 - 1/2 lb (225 g) ground beef (80% lean)
08 - 1 large yellow onion, finely chopped
09 - 2 cloves garlic, minced
10 - 1 tablespoon tomato paste
11 - 1/2 teaspoon sweet paprika
12 - Salt and black pepper to taste
13 - 1 tablespoon olive oil
14 - 1 tablespoon fresh parsley, finely chopped
15 - 1 cup (100 g) shredded mozzarella

# Instructions:

01 - Heat the oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper and lightly grease the paper with cooking spray.
02 - Grate the peeled potatoes on the large holes of a box grater. Working in batches, wrap the grated potato in a clean kitchen towel and wring tightly until almost no moisture comes out. The potato should feel nearly crumbly when properly squeezed.
03 - In a large bowl, combine the squeezed potato, beaten eggs, 1 1/2 cups mozzarella, salt, pepper, and parsley. Stir until combined. Spread the mixture onto the prepared pan into an even rectangle about 12 by 10 inches and 1/4 inch thick, pressing flat with a spatula.
04 - Bake for 20 to 22 minutes until the top looks dry and the edges are lightly golden. Remove from the oven and let it cool on the pan for 5 minutes.
05 - While the potato sheet bakes, heat olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned, about 5 minutes. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic, tomato paste, paprika, salt, and pepper. Cook for 2 more minutes, then stir in the parsley. Drain any excess fat and let the filling cool for 5 minutes.
06 - Spread the beef filling evenly over the baked potato sheet, leaving a 1-inch border on all sides. Scatter the remaining 1 cup of mozzarella over the filling. Using the parchment paper to help, roll the sheet up tightly from the long edge into a firm log. Place seam side down on the pan.
07 - Bake the roll for 15 to 18 minutes until the outside is golden and crisp. The internal temperature at the thickest point should read 160°F (71°C). Remove from the oven and rest for 5 minutes before slicing into 1-inch rounds.

# Good to know:

01 - Best served hot, within 15 minutes of slicing.
02 - Squeezing the potato as dry as possible is the key step for a roll that holds together.
03 - Naturally gluten-free; check labels on tomato paste and ground spices to be certain.

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