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
THE 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
Preheat your oven to 350° F.
Lay out 8 slices of potato, slightly overlapping, on a baking sheet just like in the picture.
BUTTER
Coat the potatoes with some melted butter.
START ROLLING
Start rolling the potatoes.
KEEP ROLLING
Keep rolling while constantly supporting the potatoes with your fingers.
PLACE IN A MUFFIN TIN
Place the first flower in a muffin tray.
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
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
Season with salt while warm and serve immediately.
