These potato roses are an easy way to make a festive meal a little more special. Slice the potatoes thinly and layer them with butter and Parmesan. Bake until the edges turn golden and crispy.
The middle stays soft, and the rose shape makes them look nice on the table. Serve them with dinner, bring them to a holiday get-together, or enjoy them at weekend brunch. You can prepare them ahead of time and bake them right before serving.
INGREDIENTS:
- 12 medium potatoes, thinly sliced
- 3 oz Parmesan cheese, grated
- 3½ tbsp butter
- Salt, to taste
- ½ tsp black pepper
- Fresh thyme or spring onions, for garnish
Step-by-Step Instructions
1. Preheat the oven to 350°F (175°C).
2. Wash and peel the potatoes well. Using a mandoline slicer, cut the potatoes into approximately 1 mm-thick slices.
3. Lightly grease each muffin cup with oil or butter. Sprinkle about half a tablespoon of grated Parmesan into each cup.
4. Arrange the potato slices around the edges of each muffin cup, slightly overlapping them.
5. Continue layering the potato slices in a spiral, working your way toward the center, until they resemble a rose. Use the smallest slices for the center.
6. Gently press the center of each potato rose with your finger to keep the layers together and help it hold its shape.
7. In a small bowl, combine 2 tbsp melted butter with the remaining Parmesan, salt, and black pepper. Spread the mixture evenly over the potato roses. Drizzle the remaining melted butter over the roses.
8. Place the muffin tray in the oven and bake for about 40 minutes. After about 20 minutes, turn the tray around so the potatoes cook evenly. The potato roses are done when the edges are golden and crispy, and the centers are soft.
9. Remove the tray from the oven and let the potato roses cool for a few minutes. Season with a pinch of salt and garnish with fresh thyme or chopped spring onions. Serve warm.
Important Recipe Notes:
- Make ahead: Put the potato roses together in the muffin tray and keep them in the fridge until you’re ready to bake. For the best texture, bake them fresh rather than reheating.
- Change the herbs: Swap the thyme for rosemary, basil, or sage, or mix a few herbs together.
- Try flavored butter: You can also use flavored butter if you want to change the flavor. For a more flavorful version, try using garlic butter. If you prefer something slightly sweet, try cinnamon or cranberry butter instead.
Crispy Potato Roses
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- Wash and peel the potatoes well. Using a mandoline slicer, cut the potatoes into approximately 1 mm-thick slices.
- Lightly grease each muffin cup with oil or butter. Sprinkle about half a tablespoon of grated Parmesan into each cup.
- Arrange the potato slices around the edges of each muffin cup, slightly overlapping them.
- Continue layering the potato slices in a spiral, working your way toward the center, until they resemble a rose. Use the smallest slices for the center.
- Gently press the center of each potato rose with your finger to keep the layers together and help it hold its shape.
- In a small bowl, combine 2 tbsp melted butter with the remaining Parmesan, salt, and black pepper. Spread the mixture evenly over the potato roses. Drizzle the remaining melted butter over the roses.
- Place the muffin tray in the oven and bake for about 40 minutes. After about 20 minutes, turn the tray around so the potatoes cook evenly. The potato roses are done when the edges are golden and crispy, and the centers are soft.
- Remove the tray from the oven and let the potato roses cool for a few minutes. Season with a pinch of salt and garnish with fresh thyme or chopped spring onions. Serve warm.