Crispy Baked Potato & Spaghetti Rolls with Aromatic Herbs
1 hour 5 minutes
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About Crispy Baked Potato & Spaghetti Rolls with Aromatic Herbs
Craving a crispy, flavorful snack that's both healthy and easy to make? These baked potato and spaghetti rolls are a delightful appetizer or tea-time treat, offering a unique twist on classic potato recipes.Imagine sinking your teeth into the satisfying crunch of golden-baked potatoes and spaghetti, mingled with fresh herbs and crunchy croutons. This simple yet flavorful combination is a texture lover's dream.The secret lies in the aromatic blend of ginger, garlic, rosemary, and coriander, creating a depth of flavor that will tantalize your taste buds. Perfect for parties or a cozy evening in, these rolls are sure to impress.
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Recipe Time & More
Prep30 minutes
Cook35 minutes
Total1 hour 5 minutes
Ingredients
Produce
Pantry
- 50 gm Spaghetti
- ¾ cup Garlic And Rosemary Croutons
- 2 tsp Olive Oil
- Salt to taste
Instructions
- Cook the spaghetti according to package directions until al dente. Drain and rinse under cold water to stop the cooking process. This prevents the spaghetti from becoming mushy.
- Boil the potato until fork-tender. Drain and mash thoroughly. Place the croutons in a food processor and pulse until finely ground.
- In a food processor or blender, combine the cilantro, ginger, and green chilies. Pulse until finely chopped.
- Roughly chop the cooked spaghetti into smaller pieces.
- In a large bowl, combine the mashed potato, chopped spaghetti, ground croutons, cilantro mixture, lemon juice, and salt. Mix well to combine all the ingredients.
- Mash the mixture thoroughly with your hands or a potato masher until everything is well incorporated.
- Divide the mixture into 6 equal portions. Shape each portion into an oval roll.
- Refrigerate the rolls for at least 20 minutes. Chilling helps them firm up and hold their shape during baking.
- Preheat oven to 350°F (175°C). Line a baking sheet with aluminum foil and brush with olive oil. The foil prevents sticking and makes cleanup easier.
- Place the potato-spaghetti rolls on the prepared baking sheet. Brush the tops of the rolls with olive oil. This helps create a crispy exterior.
- Bake for 20-25 minutes, or until golden brown and heated through. Check for doneness by inserting a toothpick into the center of a roll; it should come out clean.
- Flip the rolls halfway through baking to ensure even browning. If desired, brush with a little more olive oil after flipping.
- Serve the crispy potato-spaghetti rolls hot. They are delicious on their own or with your favorite dipping sauce, such as mint-coriander chutney or tomato ketchup.
Recipe Notes
Expert Tips
- For a richer flavor, use high-quality olive oil and freshly grated Parmesan cheese.
- Don't overcook the pasta. It should be al dente, or firm to the bite.
- Taste and adjust seasonings as needed. You may want to add more red pepper flakes for extra heat.
Storage Instructions
- Store leftover pasta in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a microwave or on the stovetop with a splash of water or broth.
Also See
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Recipe Nutrition
Calories: 86kcalCarbohydrates: 18gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gSodium: 155mgPotassium: 191mgFiber: 2gSugar: 2gVitamin A: 97IUVitamin C: 12mgCalcium: 11mgIron: 1mg
Neeru Srikanth
Articles: 43
3 Comments
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Looks so wonderful! Thanks for posting.
Absolutely wonderful! Can’t wait to make it.
Looks so delicious! Thanks for the recipe.