Potato Roses – An Elegant Side

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Soft, tender potato roses. Potatoes dressed with oodles of butter and arranged to be oh so so pretty. Seriously these look like a flower, even when they collapse they are super beautiful. Aren’t they prittttttty!!!!

But you know me, food has to taste good to make it onto Sprinkles and these babies are divine. Soft, well seasoned and buttery. Potatoes roses!!!! Better than real roses, at least I think so 😉

You do need to slice the potatoes into even thin slices, but a mandolin makes short work of that (and fingers so please be careful and use the finger guard!)

There are quite a few online tutorials for potato roses, where people create a long strip and roll everything together to make a rose. I have tried that twice and it doesn’t work of me, the roll just falls apart before I get them to the muffin tin. So I have gone for an alternative method…arrange the potato slices into the holes so they resemble a flower and then just curl a few pieces around in the middle. It works and they stay together pretty well. You are aiming to have each slice stood upright in the hole of the muffin tin just working around and around until you fill the hole.

I served these potato roses as part of my Last Minute Stress Free Christmas Menu. Later today the whole menu will be up with a handy dandy shopping list for a stress free christmas!!!

Enjoy x

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Print Recipe

5 from 1 vote

Potato Roses

Soft, tender potato roses. Potatoes dressed with oodles of butter and arranged to be oh so so pretty. Seriously these look like a flower, even when they collapse they are super beautiful. Aren't they prittttttty!!!!

Prep Time10 mins

Cook Time35 mins

Total Time45 mins

Servings: 6

Author: Claire | Sprinkles and Sprouts

For more great recipes follow me on PinterestFollow @sprinklessprout

Ingredients

• 4-5 large potatoes (~650g once peeled and sliced)
• 1 tbsp olive oil
• 80 g salted butter
• ½ tsp salt
• ½ tsp pepper
• 2 tsp dried oregano

Instructions

• Pre-heat the oven to 200ºC/350ºF.
• Melt the butter in a small pan with the olive oil, salt, pepper and oregano. Set aside to cool slightly.
• Use a pastry brush to slightly grease 6 holes of a muffin tin.
• Peel potatoes, and slice them thinly with a mandolin.
• Place them in a large bowl and pour over the butter mixture.
• Use your hands to mix the potatoes with the butter.
• Arrange the slices of potato into the holes of the muffin tin.
• You want to stand the slices up around the edges until you reach the middle, then fold a smaller slice into the centre.
• There will be some butter and water left at the bottom of the bowl, don't pour that over the potatoes, you will find they become too soggy and collapse later.
• Bake for 30, then use a thin skewer to test whether the potatoes are cooked through.
• The edges should have gone crispy and golden and the middle should be soft.
• Carefully use a fork to lift the potatoes from the tin and serve.

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