I love how these potato roses turn a simple ingredient like potatoes into an elegant, restaurant-worthy side dish. The thin slices bake into delicate, crisp edges that look like petals, while the centres stay tender and flavourful. They always impress at the table, yet they’re surprisingly easy to make.
Why You’ll Love This Recipe
I enjoy making these because they feel special without requiring complicated steps. I slice the potatoes thinly, season them well, roll them into pretty spirals and bake until the edges get beautifully golden. They pair perfectly with almost any main dish, and I appreciate how versatile and customizable they are.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
600 g / 1.3 lb baking potatoes
1 ½ tbsp olive oil (plus extra for greasing)
1 tsp very finely diced fresh rosemary
2 cloves garlic, finely grated
½ tsp salt
¼ tsp black pepper
60 g / 2 oz parmesan
Directions
Preheat the oven to 190°C (375°F) and generously grease 6 holes of a muffin tin.
Slice the potatoes into very thin, 2 mm slices. I prefer using a mandoline for even thickness. Pat the slices dry with paper towels.
In a large bowl, toss the potato slices with olive oil, rosemary, garlic, salt and pepper.
For each rose:
Lay out about 15 potato slices in a slightly overlapping line.
Sprinkle around 1 tbsp of parmesan over the slices.
Roll the strip tightly into a rose shape and place it in the muffin tin.
Gently fan out the top edges to create a petal effect.
Bake uncovered for 20 minutes.
Cover the tin tightly with foil and bake for another 35–45 minutes, or until the potatoes are fully tender and the edges golden.
Remove carefully with a spoon and serve warm.
Servings And Timing
Servings: 6 potato roses
Prep time: 20 minutes
Cook time: 1 hour
Total time: 1 hour 20 minutes
Variations
I sometimes swap rosemary for thyme or sage for a different aromatic profile.
I enjoy using cheddar or another firm cheese when I want a richer flavour, though parmesan holds the petals together best.
I add smoked paprika, chilli flakes or garlic powder when I want extra seasoning.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, I preheat the oven to 180°C (350°F) and warm the roses for 10–15 minutes until the centres heat through and the edges crisp up again. I avoid microwaving them so the petals stay firm instead of going soft.
FAQs
How do I know when the potato roses are cooked?
I check that the centres are completely soft when pierced with a knife and the edges turn lightly golden.
Can I use a different type of potato?
Yes, any baking potato works well. I find that varieties with a firm texture slice neatly and hold their shape best.
Do I have to peel the potatoes?
No, I keep the skin on. It helps the slices keep structure and adds a rustic look once baked.
What if the edges start browning too quickly?
If I notice fast browning, I lower the oven temperature slightly or add the foil cover earlier to protect the petals.
Can I assemble the roses ahead of time?
Yes, I assemble them a few hours in advance, keep them covered in the fridge and bake just before serving.
Conclusion
I find potato roses to be a beautiful, flavourful and surprisingly simple side dish that always gets attention. They elevate even an ordinary meal, and I appreciate how easy they are to customize with different herbs and cheeses. I love making them when I want something impressive without extra fuss.
Potato Roses are an elegant side dish made by rolling thinly sliced potatoes into rose shapes, seasoned with herbs, garlic, and Parmesan, then baked until golden and tender. They’re visually stunning and surprisingly easy to make.
Ingredients
600 g / 1.3 lb baking potatoes
1 ½ tbsp olive oil (plus extra for greasing)
1 tsp finely diced fresh rosemary
2 cloves garlic, finely grated
½ tsp salt
¼ tsp black pepper
60 g / 2 oz Parmesan cheese
Instructions
Preheat oven to 190°C (375°F). Grease 6 muffin tin holes generously with olive oil.
Slice potatoes very thinly (about 2 mm) using a mandoline. Pat dry with paper towels.
In a bowl, toss slices with olive oil, rosemary, garlic, salt, and pepper.
For each rose, lay 15 slices in an overlapping line. Sprinkle with 1 tbsp Parmesan. Roll tightly into a rose and place in muffin tin. Fan the top edges slightly.
Bake uncovered for 20 minutes.
Cover with foil and bake an additional 35–45 minutes until tender and golden.
Carefully remove with a spoon and serve warm.
Notes
Use a mandoline for uniform slicing and even cooking.
Try thyme, sage, or other herbs for flavor variation.
Parmesan holds petals together well, but cheddar or gruyère can be used for richness.
Avoid microwaving leftovers to preserve crisp edges.
Assemble ahead and refrigerate before baking if needed.
