Prep Time: 60 min.
Beautiful on the table and surprisingly simple to make, these Potato Roses are the ultimate side dish. Baked in a muffin tin with parmesan and butter instead of bacon, they're a savory twist on scalloped potatoes perfect for holiday dinners, weekend brunches, or anytime you want something that looks as good as it tastes.
Made with just a few everyday ingredients, these rose-shaped potatoes deliver big flavor, golden, crispy edges, and soft, buttery centers. They reheat beautifully too, great for make-ahead meals or stress-free entertaining.
These Potato Roses don't just look impressive. Their crisp petals and soft centers make them a delicious side that works just as well for dinner parties as they do for a quiet night in.
For a cozy autumn spread or a festive holiday table, I also love serving my Individual Dauphinoise Potatoes - rich, creamy, and baked in the same trusty muffin tin. On casual nights, Cheesy Smashed Potato Cups hit the mark with their melty cheddar tops and fluffy insides, and when I'm after all-out crispiness, the Muffin Pan Potato Rosti always delivers.
Ingredients You'll Need
Please be sure to scroll down to the recipe card below for the complete details!
• Potatoes - Thinly sliced to form each rose; Yukon Gold or Russet work best for their starchy texture and ability to crisp up in the oven.
• Parmesan cheese - Finely grated and layered throughout for a nutty, salty bite that helps bind the petals together.
• Butter - Brush melted butter over the slices to help get those crisp, golden edges.
• Sea salt - Enhances the natural flavors and adds a satisfying savory finish on top.
• Black pepper - A subtle touch of warmth to balance the cheese and butter.
• Fresh herbs - Scatter fresh herbs on top after baking for freshness and visual lift.
• Muffin tin - Essential for shaping and baking the roses so they hold their flower form in the oven.
How to Make Potato Roses
1. Preheat the oven to 180°C / 350°F.
2. Wash and peel the potatoes, then slice them as thinly as possible (about 1 -2 mm thick) using a mandolin for consistency.
3. Butter each muffin cup generously, coating the bottom and sides.
4. Grate the parmesan finely, then spoon about a tablespoon into the base of each muffin cup.
5. Layer the largest potato slices around the edge of each cup, overlapping slightly and pressing them down so they sit flat.
6. Continue layering smaller slices inward, overlapping in a spiral until you've built a full rose.
7. Melt the butter in a small pan or microwave. Mix half the melted butter with the remaining grated parmesan, sea salt, and pepper to form a thick paste.
8. Dab the paste gently on top of each rose to help hold the shape together while baking. Drizzle the remaining melted butter evenly over all six roses.
9. Bake on the lower rack of the oven for around 40 minutes, or until the centers are tender and the edges are crispy.
10. Remove from the oven and sprinkle with a final pinch of flaky sea salt. Let them cool for 5 minutes, then lift each rose carefully from the muffin tin using a fork or offset spatula.
11. Garnish with fresh thyme or chopped spring onion just before serving.
Possible Variations
• Use sharp cheddar or gruyère instead of parmesan.
• Wrap a thin strip of raw bacon around the base of each assembled rose before baking. It helps hold the shape and adds a rich, smoky flavor as it crisps. Or, for a lighter option, sprinkle cooked crispy bacon on top just before serving.
• Swap thyme for rosemary or sage to change up the aroma - these woody herbs pair especially well with butter and potatoes.
• Brush the rose tops with melted garlic butter for delicious flavor that seeps into the layers as they roast.
FAQs
Can I prep these potato roses ahead of time?
Yes! Assemble them fully in the muffin tin and cover with cling film. Keep in the fridge for up to 24 hours. Bake directly from the fridge, adding a few extra minutes if needed. This is a great way to spend less time in the kitchen and more time with company!
Why did my potato roses fall apart?
If the slices weren't tightly packed or the butter-cheese paste wasn't applied, the layers may not hold. Wrapping with bacon or brushing the tops with the paste helps secure everything as it bakes.
Do I need to use a mandolin?
A mandolin gives the most even, ultra-thin slices, which makes shaping easier. You can use a sharp knife if needed, but consistency is key to getting those clean rose shapes.
How do I store potato roses?
Once cooled, pop the potato roses into an airtight container and keep them in the fridge for up to 3 days.
What's the best way to reheat potato roses?
Place the roses back in a muffin tin or baking sheet and heat in a 180°C / 350°F oven for 10-15 minutes. This helps restore their crisp edges without drying them out. Skip the microwave if you can, as these roses like to stay crisp, not soggy.
More Potato Recipes
Ingredients
Instructions
Makes 6.
1. Preheat the oven to 180°C (350°F).
2. Wash and peel the potatoes.
3. Slice the potatoes finely on a mandolin (about 1 mm thick).
4. Butter the muffin form.
5. Grate the parmesan finely.
6. Place a tbsp of grated cheese on the bottom of each muffin hole.
7. Arrange the biggest potato slices around the muffin hole's perimeter, ensuring the pieces overlap and reach the bottom.
8. Place sliced potatoes between the previous ones for the next layer and continue until you have made a potato rose. Use the smallest slices for the center.
9. Press down gently on the center of each rose before baking to help compress the layers and create a tighter shape.
10. Melt the butter.
11. Mix half of the melted butter with the remaining grated parmesan, sea salt, and pepper until it forms a paste.
12. Spread the paste on the top of the roses to hold the roses together.
13. Spoon the remaining melted butter over the roses.
14. Bake in the bottom of the oven for around 40 minutes until golden and bubbly. Rotate the muffin tin halfway through for even browning on all sides.
15. When they are out of the oven, sprinkle the top of the roses with more sea salt.
16. Allow to cool slightly.
17. Use a fork to lift the roses out of the tin carefully.
18. Sprinkle with fresh thyme or spring (green) onion and serve.
