Description
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.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 potato rose
- Calories: 150
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 5mg
