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Garlic Parmesan Potato Roses Recipe

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3.9 from 14 reviews

Garlic Parmesan Potato Roses are an elegant and delicious side dish made by thinly slicing Yukon Gold potatoes and shaping them into beautiful rose formations. Coated with a flavorful mixture of melted butter, grated garlic, parmesan cheese, and fresh herbs, then baked until golden and crispy, these potato roses are perfect for special occasions or to elevate an everyday meal.

Ingredients

Potatoes

  • 6-8 Yukon Gold potatoes, sliced thinly (⅛”)

Butter Mixture

  • ¾ cup (12 tablespoons) unsalted butter
  • ⅓ cup finely shredded parmesan cheese, plus more for topping
  • 5-6 cloves garlic, grated
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • ½ teaspoon ground black pepper

Instructions

  1. Prepare the potatoes: Preheat your oven to 400˚F (205˚C). Using a mandoline or sharp knife, slice the Yukon Gold potatoes into thin slices about ⅛ inch thick for even cooking and the ability to form the rose shapes.
  2. Remove starch: Transfer the sliced potatoes into a large bowl and soak them in cold water for 30 minutes to remove excess starch. Alternatively, run cold water over the potato slices while tossing with your hands for 5 minutes. Then, thoroughly pat the potatoes dry with a clean kitchen towel to ensure they crisp well during baking.
  3. Make the garlic parmesan butter: In a small saucepan over medium-low heat, melt the unsalted butter. Stir in the grated garlic, parmesan cheese, kosher salt, chopped fresh rosemary, fresh thyme, and ground black pepper. Cook the mixture while stirring occasionally until the butter is fully melted and the ingredients are well combined.
  4. Coat the potatoes: Pour the warm garlic parmesan butter over the dried potato slices in the large mixing bowl. Toss gently to coat all potato slices evenly with the flavorful butter mixture.
  5. Assemble the potato roses: Start arranging the potato slices in each cup of a muffin tin. Place the larger slices around the edges of the cup, overlapping them like petals to create the outer layer of the rose. Continue layering potato slices inward, then curl up a potato slice and place it in the very center to form the rose bud. The more slices you use, the fuller and more visually appealing each rose will be. Repeat for all muffin cups.
  6. Bake: Place the muffin tin in the preheated oven and bake for 35-40 minutes. Bake until the edges of the outer potato slices are beautifully browned and crispy, resembling delicate rose petals.
  7. Finish and serve: Allow the potato roses to cool slightly for easier handling. Use a thin spatula to carefully loosen each rose from the muffin tin by sliding it along the edge, then lift it out gently with your hand supporting the side and bottom. Garnish with additional parmesan cheese and fresh herbs if desired, and serve warm as an impressive side dish.

Notes

  • Use a mandoline slicer for consistent, even-thin potato slices to ensure the roses cook evenly.
  • Patting the potatoes very dry after soaking is essential to achieve crispiness.
  • You can substitute fresh herbs like rosemary and thyme with dried herbs if necessary, but fresh will give a brighter flavor.
  • These potato roses are best served the same day but can be reheated gently in the oven for crispiness.
  • Make sure to butter the muffin tin lightly if needed to prevent sticking.

Find it online: https://marthatasty.com/garlic-parmesan-potato-roses-recipe/