These gorgeous pretty little crispy potato roses are not only tasty, they are a feast to the eyes. Slice, season, roll them up and bake, it's extremely easy to make and goes really well with steaks or just as a snack. Not to mention it's extremely instagrammable.
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.