Perfecting the potato roll: Type C potato tips

In the centre of the potato mixture, you can place various fillings such as fried mushrooms, spinach, or ground meat. When preparing the potato roll, you can use your trusted potato dumpling recipe. To wrap the roll, you'll need plastic wrap.

For making the potato mixture for the potato roll, type C potatoes are the best choice due to their high starch content. With their crumbly consistency, they boil down easily, resulting in a smooth and uniform purée when mashed. This structure allows for a light and fluffy mixture that combines perfectly with other ingredients for the roll or dumplings. Their intense flavour enhances the final dish, increasing its taste appeal.

Creamy in taste and falling apart after boiling, type C potatoes are an excellent choice for many classic dishes, primarily smooth mashed potatoes. They're a must-have for various meats – boiled, roasted, braised, and fish drizzled with a delicate sauce. The cooked potatoes are often mashed with butter and cream, giving them a characteristic, delicate texture.

Opt for type C when planning to prepare a potato casserole, such as gratin dauphinois, where thinly sliced potatoes are enveloped in a creamy sauce with garlic and cheese. Type C potatoes excellently absorb the flavours of other ingredients, resulting in a dish with a unique taste and aroma.

When listing uses for this type of potato, one can't forget potato pancakes. Thanks to them, they're pleasantly crispy and golden on the outside, yet soft inside. Served with goulash, sour cream, or simply on their own, they're a classic of many European cuisines.

You can make the roll from leftover potatoes from dinner. However, if you want the mixture to have a fuller flavour, boil the potatoes with their skins. After boiling, peel them and mash with a masher to make a smooth purée.

Ingredients:

• 1 kilogram of cooked type C potatoes,
• 2 eggs,
• 3 tablespoons of all-purpose flour,
• 3 tablespoons of potato starch,
• 450 grams of mushrooms,
• 2 tablespoons of real butter,
• 1 onion,
• Salt and pepper to taste,
• 55 grams of yellow cheese,
• Sesame seeds (optional).

Instructions:

1. Mash the cooked potatoes with a masher. Add the eggs, both flours, and half a teaspoon of salt. Knead the dough into a ball. Cover it with a cloth to prevent it from drying out.
2. Dice the mushrooms and sauté them in a pan with butter and chopped onion. Once golden brown and the excess water has evaporated, transfer them to a bowl to cool.
3. Spread out the potato dough, forming a flat piece on a board or tray lined with plastic wrap.
4. Sprinkle the potato pancake with grated yellow cheese. Place the mushrooms on top, leaving about 5 centimetres of margin from the edge of the dough.
5. Using the plastic wrap, carefully roll up the roll along the longer side. As you roll, gradually unwrap the foil.
6. Transfer it with the foil to a baking sheet lined with parchment paper.
7. Unwrap the foil, brush the top of the roll with beaten egg, and sprinkle with sesame seeds.
8. Put it in an oven preheated to 200 degrees Celsius for 25 minutes.