Rosemary potato roses

It is amazing how normal dishes can look outstanding by just changing the styling. I baked potatoes so many times but slicing them and arranging them in rose shapes was something fun to do. The result was a tray of potato roses.
They can be served as a side dish instead of the classic squared gratin. They can be eaten as a muffin, with a spoon or in an original way (as my daughter did), petal by petal.

  • 2kg of medium potatoes (for 20 muffin cases)
  • 125g butter (melted)
  • 3 tablespoons of dried rosemary (grounded)
  • 1 tablespoon of dried garlic
  • 1 teaspoon of salt
  • pepper

  1. Wash potatoes with a brush and slice them using a mandoline.
  2. Pour the melted butter over the potato slices.
  3. Sprinkle the rosemary, garlic, salt and pepper and stir them gently with your hands.
  4. Arrange the slices of potatoes in muffin cases in rose shape starting from the biggest ones to the smallest ones. Use the thinnest in the center.
  5. Bake in the preheated oven at 200ÂșC covered with aluminum foil for 30 minutes. Remove the foil and continue to bake for another  10-15 minutes.


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