These Crispy Potato Roses are as stunning as they are delicious. Thinly sliced potatoes are arranged in a rose shape, brushed with butter, and baked to golden perfection. They make an elegant side dish or appetizer that’s sure to impress at any gathering.
Why You’ll Love This Recipe
These potato roses are visually striking, adding a touch of sophistication to any meal. Despite their fancy appearance, they’re surprisingly simple to make. Perfect for holidays, dinner parties, or just when you want to elevate your regular potato side dish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
potatoes (Yukon Gold or Russet work best)
unsalted butter
olive oil
Parmesan cheese
fresh thyme
salt
pepper
Directions
- Preheat your oven to 375°F (190°C) and grease a muffin tin.
- Thinly slice the potatoes using a mandoline or a sharp knife. Place the slices in a bowl and toss with melted butter, olive oil, salt, and pepper.
- Arrange the potato slices in overlapping layers, creating a rose shape. Start with the smaller slices in
- the center and work your way outward. Place each rose into a muffin tin cavity.
- Sprinkle Parmesan cheese and fresh thyme over the top of each potato rose.
- Bake for 50–60 minutes, or until the edges are golden and crispy, and the center is tender.
- Carefully remove the potato roses from the muffin tin using a spoon or tongs. Serve immediately.
Servings and Timing
Servings: 6–8 potato roses
Preparation Time: 20 minutes
Cooking Time: 50–60 minutes
Total Time: 1 hour 20 minutes
Variations
- Add minced garlic or garlic powder to the butter mixture for a flavorful twist.
- Use sweet potatoes for a colorful and slightly sweeter version.
- Swap Parmesan for Gruyère, cheddar, or your favorite cheese.
- Sprinkle with paprika or chili powder for a smoky or spicy flavor.
- Garnish with fresh parsley or rosemary for a pop of color and added aroma.
Storage/Reheating
Store leftover potato roses in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the oven at 350°F (175°C) for 10–15 minutes until warmed and crisp. Avoid reheating in the microwave, as it can make them soggy.
FAQs
Can I make these ahead of time?
Yes, you can assemble the potato roses and refrigerate them for up to a day before baking.
How do I get the slices thin enough?
A mandoline slicer works best for achieving uniform, thin slices.
What type of potatoes work best?
Yukon Gold or Russet potatoes are ideal because they hold their shape well when baked.
Can I use dried herbs instead of fresh?
Yes, dried thyme or rosemary works, but use half the amount as they are more concentrated in flavor.
Can I make this recipe vegan?
Use vegan butter and omit the Parmesan or replace it with a vegan cheese alternative.
What can I pair these with?
They pair well with roast chicken, steak, or a hearty vegetable dish.
How can I prevent the roses from sticking?
Make sure to grease the muffin tin well with butter or cooking spray.
Can I add other toppings?
Yes, try crumbled bacon, caramelized onions, or a dollop of sour cream after baking.
Can I make them gluten-free?
This recipe is naturally gluten-free as long as your Parmesan and spices are certified gluten-free.
How do I keep the potato edges from burning?
Cover the muffin tin loosely with foil during the first 30 minutes of baking, then remove it for the final 20–30 minutes.
Conclusion
Crispy Potato Roses are an elegant and versatile dish that will wow your guests while being surprisingly simple to prepare. Whether served as a side dish or an appetizer, they’re guaranteed to be a hit. Try them for your next special occasion or whenever you want to elevate your meal!
Crispy Potato Roses Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 potato roses 1x
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Modern
Description
Create an elegant and irresistible appetizer with these Crispy Potato Roses! Thinly sliced potatoes are artfully arranged to look like blooming roses, baked to golden perfection, and lightly seasoned. Perfect for dinner parties, romantic meals, or a unique side dish, these potato roses are as stunning as they are delicious.
Ingredients
- 4 medium-sized potatoes (Yukon Gold or Russet work best)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme or rosemary
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 tablespoons grated Parmesan cheese (optional)
- Non-stick cooking spray or parchment paper
Instructions
- Prepare the Potatoes:
- Preheat your oven to 375°F (190°C).
- Wash and peel the potatoes. Using a mandoline or sharp knife, thinly slice the potatoes into 1/16-inch thick rounds.
- Season the Potatoes:
- In a bowl, mix melted butter, olive oil, garlic powder, thyme, paprika, salt, and pepper. Toss the potato slices in the mixture until evenly coated.
- Form the Roses:
- Stack 8–10 potato slices, overlapping slightly. Roll the stack tightly to form a rose shape. Secure the base if needed with a toothpick. Repeat with remaining slices.
- Bake the Roses:
- Place the potato roses in a greased muffin tin or ramekins to maintain their shape while baking.
- Sprinkle with Parmesan cheese, if desired.
- Bake for 45–50 minutes, or until the edges are crispy and golden brown, and the centers are tender.
- Serve:
- Allow the roses to cool slightly before removing them from the muffin tin. Serve warm as an appetizer, side dish, or centerpiece-worthy snack.
Notes
- For a richer flavor, add a sprinkle of smoked salt or truffle oil before serving.
- Potatoes can be pre-sliced and soaked in water to prevent browning, but dry them thoroughly before seasoning.
- Use sweet potatoes for a colorful variation.
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