Potato Gypsy's Arm

I am clearly no master of the jelly roll. But that's what a "gypsy's arm" is. In Spain the jelly roll is known as "brazo de gitano" or arm of the gypsy. Today I made the Potato Gypsy's Arm from The New Spanish Table by Anya von Bremzen. I just had to make it simply because of the fun name.

In this savory version, you use mashed potatoes to wrap up various fillings. Lots of Spanish goodies are inside such as anchovies, good canned tuna, red peppers and olives. According to the author, this dish is similarly as popular in Spain as the Tuna Casserole is in America.

I had a bit of a hard time making this one. It was all just kind of messy. I have no idea why the author had peel the potatoes after they were boiled - I broke my potato peeler! And the jelly rolling didn't go very well. I got it most of the way but it fell into pieces at the end. I just mushed it all back together and then slathered it with the sauce before popping it into the fridge to firm up.

Look for the Jihva for POTATO roundup after March 1st at Happy Burp.

Potato Gypsy's Arm Brazo de Gitano de Patata (serves 4 to 6) For the Potatoes: 2 pounds medium-size Yukon Gold potatoes, unpeeled 3 tablespoons milk 2 tablespoon extra-virgin olive oil Coarse salt (kosher or sea) For the Roll: 6 ounces imported solid oil-pakced tuna, or 1 can (6 ounces) Bumble Bee tonno in olive oil, drained and flaked 1 medium-size tomato, finely chopped 1/3 cup sliced pimiento-stuffed olives, plus more for decorating the roll 6 to 7 piquillo peppers (from a can or jar), or 3 to 4 pimientos, drained and slivered, plus more for decorating the roll 8 to 10 best-quality oil-packed anchovy fillets, drained and chopped 1/4 cup minced fresh flat-leaf parsley Coarse salt (kosher or sea) and freshly ground black pepper 1 1/2 tablespoons sherry vinegar, preferably aged 1/2 cup mayonnaise (preferably Hellman's) 1 tablespoon extra-virgin olive oil 1 tablespoon fresh lemon juice 1 large garlic clove, crushed with a garlic press

Boil the potatoes until tender, about 30 minutes. Let potatoes cool and then peel. Combine in a bowl with milk and olive oil and mash until fairly smooth. Season with salt to taste.

Place a 15-inch piece of waxed paper on a large baking sheet. Spread mashed potatoes onto waxed paper in a thin rectangle approximately 15 x 12 inches. Even scatter the tuna, tomato, olives, piquillo peppers, anchovies and parsley all over the rectangle. Season with salt and pepper, then sprinkle vinegar on top. Starting at the long end, roll the potatoes up jelly-roll fashion, using the waxed paper to shape the roll without catching the edge of the waxed paper in it. When roll is finished, slide the waxed paper out from under it. Pinch together any tears in the potato roll.

Combine mayonnaise, olive oil, lemon juice and garlic in a small bowl. Whisk to mix and season with salt to taste. Spread the mayonnaise mixture all over the roll and decorate with extra piquillo pepper and olive slices. Place the roll in the refrigerator to chill for 2 to 3 hours. To serve, cut the roll into thick slices.