Potato Roses

Posted: September 27, 2020 in Recipes
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Potato Roses

Could you imagine a more beautiful side dish? Thanks to the starch in these potato roses, the petals don’t stick to each other, leaving the roses deliciously soft on the inside and crunchy on the outside.

INGREDIENTS

For 6 roses, you’ll need:

  • 4 large, starchy potatoes
  • 3 tablespoons melted butter
  • Kosher salt

Slice the potato

mandalin_slice_potatoes

THE PETALS

potatoe_petals

Here are the potato slices, ready to be turned into rose petals! Don’t let them sit out for too long because they might turn black.

PREPARE THE FLOWERS

prepare_potatoes_slices

Preheat your oven to 350° F.

Lay out 8 slices of potato, slightly overlapping, on a baking sheet just like in the picture.

BUTTER

butter_petals

Coat the potatoes with some melted butter.

START ROLLING

start rolling

Start rolling the potatoes.

KEEP ROLLING

keep_rolling

Keep rolling while constantly supporting the potatoes with your fingers.

PLACE IN A MUFFIN TIN

place_in_muffin_tin

Place the first flower in a muffin tray.

FINALIZE

finalize

Find a slightly smaller slice of potato and delicately place it in the middle of the flower. Repeat the process until you’ve run out of potato slices.

BUTTER

butter_in_muffin_tin

Coat the flowers with the rest of the melted butter. Bake for 25 minutes. Test that the potatoes are cooked by gently poking the flowers with the tip of a knife-it should go in easily.

SERVE

serve_potatoe_rose

Season with salt while warm and serve immediately.

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