Crispy Potato Roses

🧂 Ingredients

• 1 kg white potatoes

  washed
• Salt
• Black pepper
• 6 tbsp butter

  melted
• 2 tbsp Pecorino cheese

  grated

Instructions

• 1 Boil 400g potatoes, water covering the potatoes fully, until soft (about 20-30
  minutes).
• 2 Once boiled, remove potato skin and mash.
• 3 Add salt, pepper, 2 tbsp pecorino cheese and 3 tbsp of melted butter to mash
  potatoes and mix well.
• 4 Brush melted butter inside each hole of the muffin tin. Scoop mashed potatoes to
  form a base of about 1 inch in each hole. Preheat the oven to 180°C.
• 5 Wash 600g potatoes. Trim off any buds (potato 'eyes'). Slice thinly either
  manually or using a food processor, each slice should be about 2-3 mm thick.
• 6 Place the potato slices into a bowl and add 3 tbsp melted butter, salt and
  pepper. Mix well so that all the slices are coated evenly.
• 7 Lay out 12-15 slices of potato in a row, overlapping each slice. Start with
  larger slices and end with smaller slices.
• 8 Starting from the larger slices, carefully roll the potatoes into a rose
  pattern.
• 9 Set the rolled potato slices into the mashed potatoes, push them down so that
  it’s embedded in the mashed potatoes. Use a small fork to make adjustments.
• 10 Bake in the oven at 180°C for about 25-30 minutes or until the potato slices
  turned crispy and slightly brown. Keep a watch out as the potato petals get
  burnt easily.

Nutrition Info