When I saw Chef John’s post for Potato Roses on the All Recipes site, I knew that I had to try them. They looked not only beautiful, but also delicious, and perfect for any occasion!
Ingredients for Potato Roses:
I used the following ingredients: Unpeeled Yukon Gold potatoes, unsalted butter, fresh rosemary, Kosher salt, freshly ground black pepper, and grated Parmesan cheese.
Preparing the Potatoes:
I knew that a key to making potato roses was choosing potatoes whose slices would easily fit into a muffin tin. To be sure, I actually took a regular size cupcake liner with me to the store! I followed up by making sure that the width of the potato was small enough that the slices would easily fit.
I also knew that very thinly sliced, unpeeled potatoes were a key to making the potato roses. Therefore, I used a mandoline to achieve the thin slices.
I started by adding the rosemary, salt, pepper, and melted butter to the potatoes. Then, using my hands, I mixed the potatoes with the ingredients, making sure to separate the potatoes as much as possible. I agree that this was messy, but it worked much better than using a spoon! Next, I added half of the grated Parmesan cheese, and continued mixing the potatoes with my hands. Finally, I added the rest of the Parmesan cheese, and mixed everything together with my hands. I made sure to keep the potato slices separated as much as possible so that they would be evenly coated with the rest of the ingredients.
Finishing the Potato Roses:
I brushed the muffin tin with melted butter before adding the potato layers. Then, I stacked the potato slices in uneven layers to resemble the rose petals. Finally, I topped the stacks with smaller slices.
I popped the potato roses into a preheated 400° F oven for about an hour. After 45 minutes, I thought that the potatoes were getting a bit too browned. Therefore, I loosely covered them with aluminum foil for the remaining 15 minutes. I let the potato roses sit for about 5 minutes after removing them from the oven. Then, I carefully removed them from the muffin tin using a small knife.
I was thrilled with how the potato roses looked when I took them out of the oven. The thinly sliced potatoes had nicely curled to resemble rose petals! I was even more thrilled when I cut into them. The potato roses were absolutely delicious. Yum!