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!!!!
4-5large potatoes(~1.4lb/650g once peeled and sliced)
1tablespoonolive oil
⅓cupsalted butter
½teaspoonsalt
½teaspoonpepper
2teaspoondried 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.