Fried Potato Cash Roll Recipe

1. Prepare potatoes

Peel the russet potatoes and shred them on the large holes of a box grater or in a food processor. Immediately transfer shredded potato to a clean kitchen towel and squeeze out as much moisture as possible (5–7 minutes). Removing moisture ensures a crisp roll and prevents soggy dough.

2. Make potato mixture

Place the drained shredded potato in a bowl. Add 1 tsp salt and 1/2 tsp black pepper and mix. Stir in the beaten egg to bind. Sprinkle in the cornmeal and mix until evenly combined. Set aside.

3. Make quick dough

On a work surface combine the flour and remaining 1 tsp salt. Cut in the cold cubed butter quickly with a pastry cutter or fingers until mixture resembles coarse crumbs. Add cold water, 1 tablespoon at a time, and gently bring into a shaggy dough (do not overwork). Flatten into a 1/2-inch thick disk, wrap in plastic, and chill 20 minutes.

4. Assemble rolls

Roll chilled dough on a lightly floured surface into a rectangle about 1/8" thick. Trim edges into a neat rectangle. Spread the potato mixture in an even 1/4–1/3 inch layer over the dough, leaving a 1/2-inch border. Starting from one long edge, roll tightly into a log. Pinch seam and ends to seal. Chill rolled log 15 minutes to firm.

5. Cut and coat

Cut the chilled log into 1-inch rounds. Lightly dust each round with flour to prevent sticking.

6. Fry rolls

In a heavy skillet or shallow pot, heat vegetable oil over medium-high until it registers 350°F (175°C) or a small piece of dough sizzles on contact. Fry the rounds in batches 2–3 minutes per side, until golden brown and crisp. Transfer to a wire rack or paper towels to drain and immediately sprinkle lightly with salt.

7. While the dough chills or rolls fry, make the chimichurri. Combine chopped green garlic and parsley in a food processor or finely mince by hand. Add red wine vinegar, lemon juice, and crushed red pepper. Slowly stream in olive oil while pulsing to emulsify, or whisk if finely minced. Season with 3/4 tsp sea salt and 1/2 tsp black pepper. Taste and adjust acid or salt. Let stand 10 minutes for flavors to meld.

8. To serve, arrange fried potato cash rolls on a platter. Spoon 1–2 teaspoons of green garlic chimichurri over each roll (or drizzle as desired). Sprinkle generously with grated Grana Padano, a little extra chopped parsley, and a touch of lemon zest if using. Serve immediately while warm and crisp.