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Potato Chicken Roll

Golden grated potato sheet wrapped around savory sauced chicken and melted cheese, then baked until bubbly. An impressive yet easy comfort dish with irresistible cheese pull.
Print Recipe
Prep Time 25 minutes
Cook Time 33 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine fusion
Servings 4
Calories 480 kcal

Equipment

  • 1 | Box grater |
  • 1 | Mixing bowl |
  • 1 | Baking tray |
  • 1 | Pastry brush |
  • 1 | Frying pan |
  • 1 | Spatula |
  • 1 | Sharp knife |

Ingredients
  

  • 4 | medium | potatoes | grated
  • 3 | large | eggs |
  • 1/2 | cup | all-purpose flour |
  • 1/4 | cup | parsley | chopped
  • 1 | tsp | salt |
  • 1/2 | tsp | red chili flakes |
  • 2 | tbsp | oil |
  • 1 | lb | boneless chicken | diced
  • 4 | cloves | garlic | minced
  • 1/2 | cup | ketchup |
  • 1 | | green bell pepper | diced
  • 1 | tbsp | soy sauce |
  • 1 | cup | mozzarella | shredded
  • 1/4 | cup | pizza sauce |
  • 8-10 | | black olive slices |
  • 1 | tsp | dried oregano |
  • 1/2 | tsp | chili flakes | for topping

Instructions
 

  • Grate potatoes and squeeze out excess water thoroughly.
  • Mix grated potato with eggs, flour, parsley, salt, and chili flakes.
  • Brush tray with oil, spread mixture into thin rectangle, and bake until golden and set.
  • Sauté garlic in oil, add chicken, and cook until browned.
  • Stir in ketchup, diced green pepper, and soy sauce; cook until coated.
  • Spread chicken mixture and mozzarella over the potato sheet.
  • Roll into a log, top with pizza sauce, more cheese, olives, oregano, and chili flakes.
  • Bake until cheese is melted and bubbly.
  • Rest briefly, slice, and serve hot.
  • Tip: Squeeze potato water well so the base holds together when rolled.

Notes

Store leftovers in an airtight container in the fridge up to 3 days.
Reheat slices in the oven or air fryer to keep edges crisp.
Swap mozzarella for cheddar or use ground chicken if preferred.
Freeze the unbaked roll tightly wrapped for up to 1 month.