Description
These garlic parmesan potato roses look amazing and are also super delicious! We coated thinly sliced potatoes with a garlic, parmesan, and herb-infused butter, then arranged them into little roses and baked until crispy on the outside and soft on the inside.
Ingredients
- 6-8 Yukon Gold potatoes, sliced thinly (1/8")
- 3/4 cup (12 tablespoons) unsalted butter
- 1/3 cup finely shredded parmesan cheese, plus more for topping
- 5-6 cloves garlic, grated
- 1 teaspoon kosher salt
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 1/2 teaspoon ground black pepper
Instructions
- Preheat your oven to 400˚F / 205˚C. Using a mandoline or knife, slice the potatoes into 1/8" thick slices.
- Move the potatoes to a large bowl and soak them in cold water for 30 minutes, or run cold water over them, tossing with your hands, for 5 minutes to remove the starch. Pat the potatoes very dry with a clean kitchen towel and move them to a large mixing bowl.
- To a small saucepan over medium low heat, add the butter, grated cheese, grated garlic, salt, rosemary, thyme, and pepper, and cook, stirring occasionally, until the butter is melted.
- Pour the melted butter mixture over the potatoes, and toss to coat.
- To assemble the roses, place larger potato pieces against the sides of a muffin tin, shingling them, one over the other. Continue until you reach the inside of the "rose", and curl up a potato slice and place it in the center. The more potato slices you add, the better the rose will look. Repeat and fill the muffin tin.
- Bake for 35-40 minutes, until the edges of the outer "leaves" are brown and crispy.
- Let cool slightly, remove from the muffin tin by running a thin spatula along the edge of the rose and then carefully lifting it out, with the spatula on the bottom and your hand supporting the sides, and top with more parmesan and fresh herbs.
Notes
Slice the potatoes thinly. We used a mandoline and cut them slightly thinner than 1/8" of an inch, which makes them easy to manipulate into a curled layers.
Potato choice matters. Yukon golds are great here, as we found them pretty easy to work with, and they can bend a bit without snapping, whereas russets are too big to make petite leaves that won't stick out of the muffin tin, but they also snap rather easily.
If you notice the outer potatoes getting excessively brown while cooking, pop a piece of aluminum foil over the top of the roses to prevent further burning.
Storage: These will keep in the refrigerator in an airtight container for 3-5 days. To reheat, place back into a muffin tin and cook at 400˚F until heated through.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 Rose
- Calories: 194
- Sugar: 0.9 g
- Sodium: 146.8 mg
- Fat: 12.2 g
- Carbohydrates: 19.1 g
- Fiber: 2.3 g
- Protein: 3.2 g