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POTATO ROSES

1 hrs 5 min·59 ViewsTranslated
POTATO ROSES

Narindra

63 Recipes

A simple recipe for beautiful potato roses, perfect as a side dish or appetizer. They're crispy on the outside and tender on the inside.

Allergens
Halal
Gluten-Free
1,413kcal

12 Portions · 956 g

Protein
38 g
Carbohydrates
181 g
Fat
56 g
Fiber
16 g
  • German Food Composition Database (BLS) – the German national nutrient database.
  • Swiss Food Composition Database – for ingredients the BLS does not cover.
  • AI matching – every ingredient is matched to the closest database entry.

All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.

12

g
  • Potato1 kilogram
  • Olive Oil3 tablespoons
  • Garlic Clove1 clove
  • Parmesan50 grams
  • Salt1 teaspoon
  • Black Pepper½ teaspoon
  • Paprika Powder1 teaspoon
  • Rosemary1 teaspoon
  • Thyme1 teaspoon

PREPARATION

  1. 1

    For 12 muffin molds. Preheat the oven to 180–200 °C (top/bottom heat). Grease the muffin tin or silicone molds.

  2. 2

    Wash the potatoes well, peel them, and slice them very thinly (preferably with a mandoline or vegetable slicer).

  3. 3

    Grate Parmesan.

  4. 4

    Press or finely chop the garlic.

  5. 5

    Put the thin potato slices into a large bowl and mix with the olive oil, pressed garlic clove, salt, pepper, paprika powder, and optional herbs (rosemary or thyme) until each slice is coated with the seasoning mixture.

FORMING THE ROSES

  1. 6

    Arrange 10-12 potato slices slightly overlapping each other. Then roll them up tightly from one side into small rolls.

  2. 7

    Carefully place the finished potato rolls into the greased muffin tin. If you want larger roses, you can combine several rolls.

  3. 8

    Then wrap with aluminum foil so it doesn't burn too quickly.

Baking

  1. 9

    Place the muffin tin in the preheated oven and bake the potato roses for about 35 minutes. They should be golden brown and crispy. If they brown too quickly, you can cover them with aluminum foil.

    Timer35 min
  2. 10

    Take the potato roses out of the oven after 35 minutes. Sprinkle them generously with grated Parmesan and bake for another 10 minutes until the Parmesan is melted and lightly browned.

    Timer35 min
    Timer10 min

Serving

  1. 11

    Let the potato roses cool briefly before carefully removing them from the muffin tin. Serve them warm as a side dish or a small snack.

  2. 12

    Enjoy your meal!!!

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