adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Chef John's Potato Roses
Chef John's Potato Roses
0 Likes
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Herb-infused potato stacks baked in muffin cups - a flavorful and convenient side dish perfect for entertaining.
Ingredients:
  • 3 pounds Yukon Gold potatoes, no wider than a muffin tin cup
  • 0.33333334326744 cup melted butter, or as needed, divided
  • 1 tablespoon minced fresh rosemary
  • 2 teaspoons kosher salt
  • 0.75 teaspoon freshly ground black pepper
  • 1 pinch cayenne pepper
  • 0.75 cup grated Parmigiano-Reggiano cheese
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and generously coat a 12-cup muffin tin with melted butter, saving some for the potatoes.
  • Thinly slice potatoes using a mandoline or vegetable slicer, aiming for 1/16 to 1/8 inch thickness. Discard mostly skin end pieces. Combine potato slices with rosemary, salt, black pepper, cayenne pepper, and melted butter in a bowl. Mix well by hand for 2 to 3 minutes to ensure even distribution, separating slices. Sprinkle a quarter of the cheese over potatoes, toss, then repeat cheese and tossing until all cheese is used.
  • Layer potato slices in the muffin tin, creating a beautiful flower petal effect, with smaller pieces on top.
  • Bake in a preheated oven for 45 to 60 minutes until the potatoes are very soft. Test for doneness with a metal skewer. If the potatoes are too brown but not fully cooked, cover the pan with foil for the final minutes of baking.
  • Gently loosen edges of potato roses with a fork and transfer to a serving dish.

Similar Recipes