Potato Cannoli With Spinach & Artichoke

Savoury Cannoli Canapé idea:

If you’ve ever wanted to elevate your finger food game with something a little different from the usual offerings but still elegant, then this Savoury Cannoli Canapé is for you.

Instead of pastry, I’ve used thin slices of potato to form the shell for filling.

It’s a small detail that makes a brilliant alternative to traditional pastry & allows you to serve the same ingredients in a different way.

It transforms this savoury cannoli canapé into something more interesting & alluring.

It brings a new dimension to the old chip & dip…

& everyone loves a potato chip!

Spinach and artichoke have always been a winning combination, but when blended into a mouthwatering pesto with garlic, parmesan, and a drizzle of olive oil, they take on a new spectrum.

This filling hits that sweet spot between comfort and luxury.

It feels indulgent without being heavy- exactly what you want in a cocktail party bite.

To finish, I top these with a spoonful of sour cream which adds a lighter creaminess, & then a small spoonful of salmon roe for that extravagant feel.

Salmon roe is more decadent than fish roe or seaweed caviar…large glossy orange beads of deliciousness.

Those glistening pearls bring a gentle briny note & presentation which feels a little bit fancy but you don’t need a lot of it.

Overall, this savoury cannoli canapé idea is pretty economical.

This combination of ingredients makes your palate light up- balanced, layered, and completely satisfying.

And here’s a little victory I have to share: my son, who approaches anything unfamiliar with a healthy dose of suspicion, devoured these.

He’s usually one for classic, no-surprises flavours, so the fact that he loved them felt like a real culinary win.

There’s no higher praise in this house!

You can play with the texture depending on how you serve them.

If you want crunch, serve the shells fresh and hot from the oven so they stay crisp against the creamy centre. or deep fry them as I have.

Or, let them sit and soften slightly for a more delicate, melt-in-the-mouth experience.

Both have their charm- it just depends on the mood you’re going for.

This potato finger food is perfect for cocktail parties, festive tables, or when you want to bring gourmet flair to a gathering without getting too finicky.

They look elegant, taste luxurious, and always spark conversation.

And really, what more could you ask for in an appetiser?

Get used to mix and matching your menu components.

These same ingredients can be served on a cracker, on mini pizza bread, on a crostini, in a tartlet shell, in a pastry cannoli, in a grilled eggplant or zucchini roll-up or on a corn chip.

You choose the presentation but aim to change it up for your next event so it always looks like you are presenting something new.

Potato Cannoli With Spinach & Artichoke

(Serves 12 Prep 30 Mins)

You Will Need:

Potato:
Choose a starchy variety like Sebago or Russet. These slice well, crisp up beautifully, and hold their shape when baked or fried- perfect for forming that golden cannoli shell.

Vegetable oil, for frying or brushing:
A neutral oil with a high smoke point works best here. Use it to either shallow-fry the potato slices for maximum crunch or to lightly brush them before baking if you prefer.

Flaky sea salt:
A light sprinkle enhances the natural flavour of the potato and adds that irresistible finish. Opt for sea salt flakes rather than fine salt.

Marinated or Chargrilled artichoke hearts:
Look for artichokes preserved in olive oil and herbs for extra flavour. Drain them well before using. Where plain artichoke hearts have a briny flavour, marinated or chargrilled have that something extra.

Baby spinach leaves:
Fresh baby spinach is mild in flavour so, adds colour more than anything else. Plus a few vitamins 😉

Fresh Garlic:
Just enough to add a savoury edge without overpowering the filling. Raw garlic goes a long way here, so a little is plenty. If you have the time & inclination, you can roast the garlic first for a less intense garlic hit.

Parmesan cheese:
Parmesan adds a salty, nutty richness to the pesto filling. I love Parmesan & it creates creaminess as well. Freshly grated is ideal for the best texture and flavour.

Garlic-infused olive oil:
This boosts the garlic flavour in a mellow, fragrant way. If you don’t have infused oil, a good quality extra virgin olive oil will work too- just add a touch more garlic if you like it bold. If you are shy when it comes to garlic, try roasting for 30 mins at 180 C with a little olive oil. It adds depth of flavour & eliminates the pungency.

Fresh dill, to garnish:
A sprig or two brings a fresh, grassy brightness that balances the creamy richness of the filling and complements the salmon roe beautifully.

Salmon roe (Ikura), to finish:
These glossy orange pearls add a luxurious touch and a salty burst of flavour. Just a small spoonful on top of each cannoli gives both elegance & a sense of extravagance. Much more visually appealing than regular lumpfish caviar from the supermarket.

Instructions:

Prepare the potato:
Using a mandolin (a must-have kitchen gadget in my view), carefully slice the potato into extra-thin rounds- aim for about 1–2mm thickness. This ensures they’ll cook quickly and crisp up nicely. You want them thin enough to roll, but not so thin they tear. Lay the slices out on a clean tea towel or a layer of paper towels. Pat them dry gently but thoroughly to remove any excess moisture- this step is key for achieving a crispy, golden finish.

Shape the cannoli:
Take two potato slices and slightly overlap them to create a longer base. Starting from one end, gently roll them into a tube shape. Secure both ends with toothpicks (more than one if rquired) to help them hold their shape while cooking. Using a sharp knife, carefully cut each potato roll in half to form smaller cannoli-sized shells.

Heat the oil:
Fill a small, deep pot about halfway with neutral vegetable oil and place it over high heat. To test when it’s ready, drop in a small piece of potato- it should sizzle immediately and float to the top.

Fry the potato shells:
Working in batches to avoid overcrowding, gently lower the potato tubes into the hot oil using tongs. Fry until they’re golden brown and crisp, turning occasionally for even colouring- this usually takes 2–3 minutes per batch (just keep an eye but you are aiming for golden and crispy). Remove the cooked cannoli with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. While still hot, sprinkle each one with a pinch of flakey sea salt for extra flavour and crunch. Once cool enough to handle, remove the toothpicks (bar one) carefully (you may need to twist them). Stand each cannoli upright on its flat end ready to fill.

Make the filling:

In a small food processor, combine the marinated artichoke hearts, baby spinach, garlic, Parmesan, and garlic-infused olive oil. Blend until the mixture is smooth and creamy, scraping down the sides as needed. Taste and adjust by adding a little salt or more cheese if desired. You want a thick consistency so that it won’t run out the bottom of your cannoli shells.

Pipe the filling:
Transfer the spinach-artichoke mixture to a piping bag fitted with an open star/ churro tip. Pipe the filling into each potato cannoli until nicely filled and slightly above the edge for effect.

Add sour cream:
Top each filled cannoli with a small spoonful of sour cream- just enough to add a cool & light contrast to the rich filling. I used a melon baller for this step but it really doesn’t matter.

Garnish and serve:
Finish with a sprinkle of finely chopped fresh dill and a spoonful of salmon roe on top. The garnish always plays a part in the final presentation and can determine what type of function it is suitable for. The plainest of appetisers can be transformed into cocktail party-worthy bites just with the right choice of garnish. You can even be more extravagant and add a larger spoonful of roe.

Serve & Enjoy!

Helpful Hints

• You may need to use 2 toothpicks per cannoli to hold them together & then just remove one prior to serving. Remove by twisting gently to prevent breaking the shells.

• These need to be eaten fresh and picked up by the shell, not the toothpick, so just be ready to instruct your guests, alternatively remove both toothpicks and serve this savoury cannoli canapé on a small canape dish.

• I don’t often use vegetable oil, if I’m honest and so you could opt for a different oil such as coconut or canola oil if you prefer. The oil you choose will dictate the taste to a degree.

• Using a mandolin is great for getting thin and consistent potato slices. I use mine a lot for slicing fruit and veggies for appetisers…it was a worthwhile purchase. Click on link to purchase the one I use HERE.

Potato Cannoli With Spinach & Artichoke

Recipe

(Serves 12 Prep 30 Mins)

Ingredients

• 1 Large Potato
• Vegetable Oil
• Sea Salt
• ½ cup Marinated/ Chargrilled Artichoke Hearts
• 1 Handful Baby Spinach
• 2 Cloves Garlic
• Parmesan Cheese
• Garlic Olive Oil
• 1 Tbsp freshly chopped Dill
• 1 Tbsp Salmon Roe

Method

1. Using a mandolin, slice the potato into ultra-thin rounds.
2. Pat each slice dry with a paper towel.
3. Take two slices and slightly overlap them.
4. Roll into a tube shape and secure both ends with toothpicks.
5. Cut each roll in half to create cannoli-sized pieces.
6. Fill a small pot halfway with oil and heat until hot and bubbling.
7. Carefully add the potato cannoli and fry until golden and crisp.
8. Remove and drain on a plate lined with paper towels.
9. While still hot, sprinkle with sea salt.
10. Stand each cannoli upright on its flat end.
11. In a small food processor, combine artichoke, spinach, Parmesan, oil, and garlic.
12. Blend until smooth and well combined.
13. Transfer the mixture to a piping bag fitted with an open star tip.
14. Pipe the creamed artichoke into the cannoli shells.
15. Top each cannoli with a teaspoon of sour cream.
16. Garnish with finely chopped dill and a small spoonful of salmon roe.

Serve & Enjoy!

Wine Pairing Suggestions:

Champagne or Sparkling Wine (Brut or Extra Brut)

The crisp acidity and fine bubbles of a Brut Champagne cut through the richness of the potato and filling, while the minerality complements the salmon roe. Sparkling wine also brings an elegant, celebratory note to match the savoury cannoli canapé presentation.

Sauvignon Blanc (Cool-climate)

Its zesty acidity and green, herbaceous profile beautifully echo the spinach and artichoke, while balancing the salty tang of the roe and parmesan. Try: Adelaide Hills Sauvignon Blanc, or Marlborough Sauvignon Blanc.

Dry Riesling

A dry Riesling offers bright citrus, floral notes, and a slight petrol minerality that pairs wonderfully with both the garlic-parmesan creaminess and the salmon roe. Try: Clare or Eden Valley (Australia), or a Trocken Riesling from Germany.

Chablis (Unoaked Chardonnay)

Clean and mineral-driven with a subtle richness, Chablis elevates the dish’s savoury elements without overwhelming the dill and salmon roe. Try: Premier Cru Chablis or a quality cool-climate Chardonnay with no or minimal oak.

Vermentino or Albariño

Both have lovely saline notes and good acidity. They bring freshness and coastal vibrancy that mirror the seafood element and balance the creamy textures. Try: A Sardinian Vermentino or Spanish Albariño from Rías Baixas.

Other Potato Recipes

Potato Pave With Anchovy Cream