CHEF JOHN'S POTATO ROSES
Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
- Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
- Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
- Loosen edges of potato roses with a fork and lift out of pan to serving dish.
Nutrition Facts : Calories 157 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.7 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 439.7 mg, Sugar 0.1 g
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Omphemetse Kubai
[email protected]I would not recommend this recipe.
Ashikul Islam Fahim
[email protected]These potato roses were a lot of work, and they didn't taste that great.
LESLI Torres
[email protected]I followed the recipe exactly, but my potato roses didn't turn out as pretty as the ones in the picture.
Saviour Japhet
[email protected]The potato roses were a bit too oily for me.
dead_beast e
[email protected]These potato roses were a bit bland for my taste. I think I'll add some more herbs and spices next time.
Dalaki Sherpa
[email protected]I've made these potato roses several times now, and they're always a hit. They're so versatile and can be served as a side dish, appetizer, or even a main course.
Syed Adnan Uddin
[email protected]These potato roses are a great way to use up leftover mashed potatoes. They're also a fun and easy way to get kids involved in the kitchen.
Ephraim Tosam
[email protected]These potato roses were a bit more work than I expected, but they were worth it. They were so beautiful and delicious. I'm glad I tried them.
Som Waiba
[email protected]These potato roses are so cute and delicious. They're perfect for a special occasion or just a fun weeknight meal. I love that you can fill them with whatever you like.
Md jahid Khan
[email protected]I made these potato roses for my family and they loved them. They were so impressed with how they looked and tasted. The recipe was easy to follow and the results were amazing.
Nomi Khattak
[email protected]These potato roses were a hit at my last dinner party! They looked so elegant and tasted even better. I used Yukon Gold potatoes, and they cooked perfectly. The filling was creamy and flavorful. I will definitely be making these again.