We have all seen cured ham roses, bacon roses, apple pie roses. How about some crispy potato roses to add a pretty touch to your main dish? These potato roses are not just pretty, it’s really delicious and make a truly instagrammable pictures to add fun to your social media feed. These crispy potato roses will go really well with lamb chops, steaks, or just as a standalone side.
Potatoes are such versatile ingredient. In this recipe, I used white potatoes from Australia. White potatoes hold their shape well after cooking. There’s no need to remove the skin, just wash and cut off the little potato ‘eyes’ or buds. Slice it to about 2-3mm thick in order to roll it easily but take note of the cooking timing as such thin slices of potatoes cook very fast and thus get burnt easier and faster than the base.
One thing to note is that the potato slices do not ‘stick’ to each other, if you simple roll them up and bake them in the oven. They disintegrate almost immediately the minute you try to lift them up from the muffin tin. I created a base, like how you embed a plant into a pot of soil. Using mashed potatoes, mixed with cheese, butter, salt and pepper, as a base to hold up the potato slices. It actually looks really pretty as you can see from the pictures below. The base holds up the potato roses securely.
Watch the video on how to make these crispy potato roses
To ensure the potato slices are consistent in terms of thickness, I used a food processor. The potato slices are then coated with butter and seasoning, placed overlapping each other, before rolling them up. I’ll start placing the larger potato slices first and ending with the smaller slices so it’s easier to roll up. Using a muffin tin also make it much easier to bake in the oven. Look at how it looks below, before putting in the oven and after it’s baked.
Crispy Potato Roses
- 1 kg white potatoes washed
- Black pepper
- 6 tbsp butter melted
- 2 tbsp Pecorino cheese grated
- Boil 400g potatoes, water covering the potatoes fully, until soft (about 20-30 minutes).1 kg white potatoes
- Once boiled, remove potato skin and mash.
- Add salt, pepper, 2 tbsp pecorino cheese and 3 tbsp of melted butter to mash potatoes and mix well.Salt, Black pepper, 6 tbsp butter, 2 tbsp Pecorino cheese
- Brush melted butter inside each hole of the muffin tin. Scoop mashed potatoes to form a base of about 1 inch in each hole. Preheat the oven to 180°C.6 tbsp butter
- Wash 600g potatoes. Trim off any buds (potato 'eyes'). Slice thinly either manually or using a food processor, each slice should be about 2-3 mm thick.1 kg white potatoes
- Place the potato slices into a bowl and add 3 tbsp melted butter, salt and pepper. Mix well so that all the slices are coated evenly.Salt, Black pepper, 6 tbsp butter
- Lay out 12-15 slices of potato in a row, overlapping each slice. Start with larger slices and end with smaller slices.
- Starting from the larger slices, carefully roll the potatoes into a rose pattern.
- Set the rolled potato slices into the mashed potatoes, push them down so that it’s embedded in the mashed potatoes. Use a small fork to make adjustments.
- Bake in the oven at 180°C for about 25-30 minutes or until the potato slices turned crispy and slightly brown. Keep a watch out as the potato petals get burnt easily.