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

Scale

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

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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.