Description
A delicious and visually appealing dish made with Yukon Gold potatoes, butter, Parmesan cheese, and fresh herbs.
Ingredients
Scale
- 6–8 Yukon Gold potatoes, sliced thinly (1/8″)
- 3/4 cup unsalted butter (12 tablespoons)
- 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
- Make sure to dry the potatoes thoroughly to ensure crispiness.
- Feel free to add other herbs or spices according to your taste.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2-3 potato roses
- Calories: 250
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg