Two Tone Potato Roll
Elevate your potato game with this stunning Two Tone Potato Roll recipe, a feast for both the eyes and the taste buds! Featuring layers of creamy russet potatoes and vibrant sweet potatoes, this dish combines bold flavors and a striking visual appeal that's perfect for entertaining or adding a gourmet touch to everyday meals. Each bite offers a harmonious balance of buttery richness, delicate seasoning, and a light, crisp texture achieved through baking to golden perfection. This show-stopping side dish is easy to make with simple ingredients like garlic powder, cream, and fresh parsley, while the clever rolling technique creates beautiful swirled slices ideal for serving. Ready in just over an hour, these savory potato rolls are a must-try for anyone looking to impress with a blend of comfort food and culinary artistry.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 large Sweet potatoes
- 2 tablespoons Butter
- 3 tablespoons Cream
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 1 large Egg
- 2 tablespoons Parsley (chopped)
Instructions
Peel and chop the russet potatoes and sweet potatoes into equal-sized chunks.
Place the russet potatoes in one pot and the sweet potatoes in another. Cover both with cold water and add a pinch of salt to each pot.
Bring both pots to a boil and cook until the potatoes are fork-tender, about 10-12 minutes.
Drain the potatoes and place the russet potatoes in one bowl and the sweet potatoes in another.
Mash the russet potatoes with 1 tablespoon of butter, 1 1/2 tablespoons of cream, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon garlic powder. Repeat with the sweet potatoes, using the remaining butter, cream, spices, and seasonings.
Let the mashed potatoes cool slightly, then mix 1/4 cup of flour into each bowl of potatoes until fully combined. The mixture should be soft but hold its shape.
Lightly flour a clean rolling surface. Roll out the russet potato mixture into a rectangle, about 1/4 inch thick. Do the same for the sweet potato mixture.
Carefully place the sweet potato rectangle on top of the russet potato rectangle, pressing down gently to adhere.
Starting from one of the longer sides, tightly roll the layers into a log. Wrap the roll in parchment paper and refrigerate for 15-20 minutes to firm up.
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
Unwrap the roll and slice it into 1-inch thick rounds using a sharp knife. Place the slices on the prepared baking sheet.
In a small bowl, beat the egg and brush a light layer over the top of each slice for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the edges are slightly crisp and golden brown.
Garnish with chopped parsley and serve warm. Enjoy your Two Tone Potato Roll!
Nutrition Facts
Calories |
1481 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.7 g | 47% | |
| Saturated Fat | 18.1 g | 90% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 301 mg | 100% | |
| Sodium | 2930 mg | 127% | |
| Total Carbohydrate | 254.3 g | 92% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 25.6 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 1.5 mcg | 7% | |
| Calcium | 309 mg | 24% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 3646 mg | 78% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
