Crispy Baked Potato Egg Roulade with Labneh Tips, FAQ & printable recipe

Tips for success

To get the crispiest potato base, make sure the grated potatoes are as dry as possible. After squeezing, you can also pat them with paper towels to remove any remaining moisture. Additionally, spreading the potato mixture thinly—about 1/2 inch thick—ensures it cooks evenly and becomes crispy. If you have time, let the grated potatoes sit in a colander for 10 minutes after squeezing to release more liquid.

When rolling the roulade, use the parchment paper to lift and guide the potato sheet. Start at one short end and roll away from you, tucking the edge firmly as you go. Keep the roll tight by pressing gently with your hands.

If the potato sheet cracks, don't worry—just press it back together. Once rolled, you can wrap the roulade in the parchment paper and refrigerate for up to 2 hours before slicing, which makes for even cleaner cuts.

Variations

• Add Smoked Salmon: For a luxurious twist, replace the boiled eggs with thin slices of smoked salmon. The salty, smoky flavor pairs beautifully with the creamy labneh and fresh dill. Omit the chili flakes if you prefer a milder taste.
• Vegetarian with Roasted Peppers: Add roasted red peppers or sun-dried tomatoes to the vegetable layer for an extra burst of flavor. You can also swap the labneh for a dairy-free cream cheese alternative to make it vegan-friendly. The roulade will be even more colorful and satisfying.
• Spicy Harissa Version: Mix a tablespoon of harissa paste into the labneh for a spicy, smoky kick. Add sliced pickled jalapeños along with the other vegetables for extra heat. This version pairs well with a cooling yogurt sauce on the side.
• Herb and Feta Filling: Crumble feta cheese over the labneh and add fresh mint leaves along with the other vegetables. The salty feta and refreshing mint add a Greek-inspired twist. You can also sprinkle with za'atar for a Middle Eastern flavor.

Storage and make-ahead

Fridge

Store leftover roulade slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 5-7 minutes.

Freezer

The unbaked potato base can be frozen for up to 1 month. Assemble the roulade, wrap tightly in plastic wrap and foil, and freeze.

Reheat

Reheat slices in a 350°F (175°C) oven for 5-7 minutes until warmed through. Avoid microwaving to maintain crispness.

Store leftover roulade slices in an airtight container in the refrigerator for up to 3 days. The potato base may soften slightly upon refrigeration, but the flavors will meld beautifully.

To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. Avoid microwaving, as it can make the potato soggy. The roulade can also be enjoyed cold, straight from the fridge, making it a great make-ahead lunch.

You can prepare the potato base up to 2 days in advance. Bake the potato sheet, let it cool completely, then cover and refrigerate. When ready to assemble, bring the sheet to room temperature for about 20 minutes, then proceed with spreading the filling and rolling.

The assembled roulade can be made a few hours ahead and kept in the refrigerator, tightly wrapped in parchment paper. Slice just before serving to keep the presentation fresh.

Serving ideas

Serve the potato roulade as a main course with a simple green salad dressed with lemon and olive oil. It also makes a fantastic party appetizer—arrange the slices on a platter with toothpicks for easy grabbing. The roulade pairs well with a dollop of extra labneh or tzatziki on the side. For brunch, serve it alongside fresh fruit and a mimosa. The versatility of this dish makes it suitable for any occasion.

For a more substantial meal, you can serve the roulade with roasted vegetables or a bowl of soup. The flavors are Mediterranean-inspired, so it would also be delicious with a side of hummus and pita.

If you're serving it as an appetizer, cut the slices into smaller pieces and top with a sprinkle of fresh dill. The roulade is best served slightly warm or at room temperature, so take it out of the fridge 20 minutes before serving to let it come to temperature.

Frequently asked questions

Recipe card

Crispy Baked Potato Egg Roulade with Labneh

Prep 30 minCook 40 minRest 10 minTotal 1 h 20 minServes 6

Ingredients

• 4 large potatoes, peeled
• 2 eggs, beaten
• 1 1/2 cups shredded cheese (such as cheddar or mozzarella)
• 1/4 cup fresh dill, chopped
• 1 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup labneh or cream cheese
• 2 cups fresh curly lettuce, torn
• 1/2 medium red onion, thinly sliced
• 2 medium ripe tomatoes, sliced
• 4 hard-boiled eggs, sliced
• 1 tsp chili flakes

Instructions

1. Grate the peeled potatoes using a box grater. Place the grated potatoes in a clean kitchen towel and squeeze out as much liquid as possible. Transfer the squeezed potatoes to a large bowl. Add the beaten eggs, shredded cheese, fresh dill, smoked paprika, salt, and black pepper. Mix well until everything is evenly combined.
2. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread the potato mixture evenly onto the prepared sheet, forming a rectangle about 1/2-inch thick. Bake for 25-30 minutes, until the edges are golden and the top is set. Remove from the oven and let cool slightly for 5 minutes.
3. While the potato sheet is still warm, spread the labneh or cream cheese evenly over the surface, leaving a small border around the edges. Sprinkle with a little extra dill if desired.
4. Evenly layer the torn lettuce, sliced red onion, tomato slices, and sliced hard-boiled eggs over the labneh. Sprinkle with chili flakes for a subtle kick.
5. Using the parchment paper to help, carefully roll the potato sheet from one short end into a tight cylinder. Use the paper to press and shape the roll as you go, ensuring it's compact and secure.
6. Let the roulade rest for 5 minutes, then slice into thick rounds using a sharp knife. Serve warm or at room temperature.

Contains: eggs, milk

Estimated nutrition per serving

Calories

420

Protein

20 g

Carbohydrates

35 g

Fat

23 g

Automatic estimate from the ingredient list, not laboratory-verified.