Potato Roses
Beautiful potato roses are baked in a muffin tin until golden and crispy. They are great for dinner parties, special occasions, and the holiday season.
Servings: 6 people
Equipment
Ingredients
- 8-10 medium potatoes
- 70 grams parmesan 2.5 oz
- 40 grams butter 3 tbsp
- sea salt to taste
- black pepper to taste
- fresh thyme or spring onion
Instructions
- Preheat the oven to 180°C (350°F).
- Wash and peel the potatoes.
- Slice the potatoes finely on a mandolin (about 1 mm thick).
- Butter the muffin form.
- Grate the parmesan finely.
- Place a tbsp of grated cheese on the bottom of each muffin hole.
- Arrange the biggest potato slices around the muffin hole's perimeter, ensuring the pieces overlap and reach the bottom.
- 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.
- Press down gently on the center of each rose before baking to help compress the layers and create a tighter shape.
- Melt the butter.
- Mix half of the melted butter with the remaining grated parmesan, sea salt, and pepper until it forms a paste.
- Spread the paste on the top of the roses to hold the roses together.
- Spoon the remaining melted butter over the roses.
- 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.
- When they are out of the oven, sprinkle the top of the roses with more sea salt.
- Allow to cool slightly.
- Use a fork to lift the roses out of the tin carefully.
- Sprinkle with fresh thyme or spring (green) onion and serve.
Video
Nutrition
Calories: 312kcal | Carbohydrates: 50g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 247mg | Potassium: 1208mg | Fiber: 6g | Sugar: 2g | Vitamin A: 263IU | Vitamin C: 56mg | Calcium: 174mg | Iron: 2mg