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
POTATO ROSES RECIPE BY TASTY
Here's what you need: yukon gold potatoes, olive oil, garlic powder, dried thyme, dried rosemary, black pepper, salt, center cut bacon, fresh thyme, grated parmesan cheese
Provided by Pierce Abernathy
Categories Sides
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400˚F (200˚C).
- Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
- Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
- On a cutting board, lay out two pieces of bacon overlapping each other vertically.
- Line the bacon with the sliced potatoes, making sure each potato is overlapping.
- Starting at one end, gently roll up the bacon, creating a potato rose.
- Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
- Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
- Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
- Enjoy!
Nutrition Facts : Calories 495 calories, Carbohydrate 20 grams, Fat 32 grams, Fiber 1 gram, Protein 29 grams, Sugar 0 grams
MASHED POTATO ROSES
This clever side dish turns a garden-variety meal into a 'company's coming' dinner. To save prep time, make the roses ahead and keep them covered in the fridge. Then top them with butter and paprika, and pop them into the oven shortly before eating.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. , In a large bowl, mash the potatoes. Beat in the egg, 2 tablespoons butter, cheese, salt, onion, parsley and pepper. , Spoon into eight mounds, about 1/2 cup each, on a greased baking sheet. To form rose petals, hold a teaspoon or tablespoon upside down and press tip of spoon all around the bottom of each mound. Repeat, forming three or four more rows of petals. , Melt remaining butter; drizzle over potato roses. Bake at 350° for 15-18 minutes or until heated through.
Nutrition Facts : Calories 128 calories, Fat 7g fat (4g saturated fat), Cholesterol 43mg cholesterol, Sodium 386mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
POTATO ROSES RECIPE - (4.4/5)
Provided by á-43349
Number Of Ingredients 5
Steps:
- Peel the potatoes for mashing. Cut into small dice, rinse and place in a saucepan, and cover with cold water. Bring to the boil and simmer for 15-20 minutes until soft. Drain well, and mash thoroughly. Allow to cool for a few minutes, then add the egg yolk and mix well. Set aside. Meanwhile, scrub the small potatoes thoroughly and slice thinly. The slices should be no more than 2-3mm thick. Place the potato slices into a bowl with the olive oil, salt and pepper and mix thoroughly so that all the slices are coated in the oil. Preheat the oven to 180C. (350F) Brush the inside of each of 10 holes in a 12-hole muffin tin with oil. Divide the mashed potato between the oiled holes. Now, lay out about 10 slices of potato in a row, overlapping the slices. Start at one end and carefully roll them up, then push the rolled up sliced into the mashed potato in one of the holes. If necessary, arrange a few more slices around the edge to finish the 'rose'. Repeat with the remaining slices to make 9 more roses. Bake at 180C (350F) for around 45 minutes until cooked, golden and crispy. Serve at once!
SWEET POTATO CASSEROLE ROSES
A stunning additional to the Thanksgiving table, this bundle of rose-shaped sweet potatoes will enliven the holidays.
Provided by Food.com
Categories Low Protein
Time 1h20m
Yield 12 roses
Number Of Ingredients 9
Steps:
- Slice sweet potatoes thinly (best to use a Mandoline).
- In a bowl, combine unsalted butter, sugar, cinnamon, salt; mix well.
- Pour the mixture over the sliced sweet potatoes; make sure they are all well-coated.
- Place the sliced sweet potatoes in the microwave for approx 20-30 seconds until soft so it rolls easily (add more time in the microwave if needed).
- On a lightly floured surface, roll out the pastry.
- Using a pizza cutter or knife, cut dough in half vertically then horizontally creating 1 inch by 5 inch strips.
- Arrange 15-20 sliced sweet potatoes into an straight row overlapping the edges.
- Starting from the first slice you laid down, roll the lined up sweet potatoes forming a rose-looking shape.
- Brush a strip of the pastry with egg wash then wrap it around the base of the sweet potato rose flower.
- Brush butter in a casserole pan.
- Lay two slices of sweet potato on the bottom, creating a base for each rose.
- Add a dollop of marshmallow fluff on top of each sweet potato base.
- Place each rose on the base, the marshmallow fluff acting as an adhesive.
- Bake at 400F for 35-40 minutes or more until the potatoes are baked well.
- After it cools, place mini marshmallows around the roses and top with confectioners' sugar.
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