Potato Rosses

Today's recipe is for Potato Rosses! It's a delicious combination of soft dough, a combination of two different sauces, and crisp potato slices.


This dish is perfect when you are welcoming guest or just want to amaze your loved ones with something different and interesting :)


Grab the recipe with some interesting facts about my loved potatoes!


1. A potato is about 80% water. That seems crazy for as heavy as they are but it’s true!


2. Potatoes are technically veggies but they contain a lot of starchy carbs that make them more like bread, rice, or pasta in terms of nutrition.


3. “French Fries” were introduced to America when Thomas Jefferson served them at a White House dinner.


4. Unlike many veggies, a potato is still living when you harvest it, although it’s in a dormant state. Warmth and moisture can still cause the spuds to start sprouting, which is why you’re supposed to keep them cool and dry.


5. Despite health concerns, potato chips are one of the most common snack foods in the world with billions of bags being consumed every year.


6. The potato is the world’s fourth largest food crop, following rice, wheat, and maize. The Inca Indians in Peru were the first to cultivate potatoes around 8,000 BC to 5,000 B.C.


7. During the 1840’s a potato disease wiped out a majority of the crop in Ireland. Since the Irish working class lived largely on potatoes, the disease meant their main staple food disappeared. The famine that resulted left many poverty-stricken families with no choice but to struggle to survive or emigrate out of Ireland. Over the course of the famine, almost one million people died from starvation or disease. Another one million people left Ireland, mostly for Canada and the United States.


8. Potatoes were the first vegetable grown in space! Seed potatoes were first tested in space in 1995 aboard the Space Shuttle Columbia. Then, in 2004, NASA started using a Chinese technique to make the ultimate chamber-grown spud.


9. Did you know that a passive-aggressive chef accidentally invented the potato chip? IN 1853, chef George Crum was head of the kitchen at Cary Moon’s Lake House in Saratoga, New York, a place where railroad mogul Cornelius Vanderbilt liked to dine. Vanderbilt wasn’t a fan of the thick-cut potatoes on his plate, so one day he sent them back to the kitchen, a move that annoyed Crum. In retaliation, Crum sliced the spuds as thinly as he could, fried them in oil with some salt, and turned them into crispy potatoes, thinking he would make Vanderbilt angry. Instead, Vanderbilt loved them, and the chef’s revenge turned out to be the genesis of one of America’s most popular snack foods.


10. Every year enough potatoes are grown worldwide to cover a four-lane motorway circling the world six times. *source


And now it's time to jump straight to the recipe!

Prep: 45 min

Cook time: 60 min

Level: medium

Servings: 12 portions

Calories per serving: 453 kcal


Find the recipe & nutrition facts below :

For the dough:

  • 2 cups warm soy-milk (or any other plant milk)

  • 2 packets dry yeast

  • 2/3 cup vegetable oil (or melted coconut oil)

  • 6 1/4 cups all-purpose flour

  • 1 tsp of sugar

  • 2 tsp of salt

For the tomato sauce:

  • 1/4 cup tomato paste

  • 1 tbsp oil

  • 1/4 cup water (if the paste is thick)

  • 1/2 tsp salt

  • 1 tsp sugar

  • 1 tsp garlic

  • 1/2 tsp savory

  • 1/2 tsp cumin

For the mayo-mustard sauce:

For the filling:

  • 1 large shallot onion (chopped in thin circles)

  • 2 large potatoes (chopped in thin slices)

  • 1 tsp salt and black pepper

Method:  

Step 1: In a medium bowl mix 1 cup of warm milk with 1 tsp sugar and add the dry yeast. Set aside for 10 mins.

Step 2: In a large bowl place the rest of the soy milk, vegetable oil and add the yeast mixture.

Step 3: Add in salt and start adding flour and mixing at the same time until you form a non-sticky dough.

Step 4: Form a ball and cover with a kitchen towel. Set aside in a warm place for around an hour or until the dough double its size.

Step 5: For the tomato sauce in a small pan combine all of the ingredients for it and on medium heat bring to boil, stirring occasionally. Turn off the heat and set aside.

Step 6: For the mayo sauce in a small bowl combine all of the ingredients for it.

Step 7: Sprinkle some flour on a kitchen surface, cut the dough ball in half, place one half on the surface and roll it out in a 1-2 cm thin rectangle. Cut thin vertical slices.

Step 8: On one slice place some sauce of choice, few pieces of onion, and 4-5 slices of potatoes, sprinkle with salt and pepper. Roll into a roll. Repeat with the rest of the dough.

Step 9: Preheat the oven to 180C.

Step 10: Place all of the rolls into a cooking tin.

Step 11: Bake for an hour.

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