Peruvian Style Potato Roll

Recipes of Appetizer and Snacks

Peruvian Cooking

Ingredients serves 4

For the roll

  • 2½ lbs potatoes cooked in their skins
  • ½ cup oil
  • 1 tablespoon turmeric powder
  • Yellow chili sauce to taste
  • Lime juice to taste
  • Salt and pepper

For the filling

  • 1 cup mayonnaise
  • 1 lb shrimp
  • 6 black olives, pitted and sliced
  • ? cup onion, finely chopped
  • 1 hard boiled egg, chopped
  • Parsley, finely chopped
  • 1 large avocado, sliced


1 Peel freshly cooked potatoes and squeeze through a potato ricer. Mix the oil and turmeric well and add to the puree to color the potatoes, giving the roll its characteristic yellow color. Add the Test of the ingredients and mix until the dough is soft and well blended.

2 Prepare the roll by spreading the dough over a sheet of aluminum foil, cover with layers of the filling ingredients and then rolling jelly-roll fashion.

3 Refrigerate for half an hour before removing the foil. Cut into slices and serve cold.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

For this mixture of creamy textures we're looking for affinity with a Chardonnay, oak-aged and lush, but fresh on the palate, with a framework of vanilla, as in the dish.

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