Potato Roses
Here I'll show you the most delicious way to make potato roses!
Servings: 6 roses
Cost: £1 / $1
Equipment
- Sharp Knife & Chopping Board
- Mandoline
- Large Mixing Bowl
- Kitchen Roll
- Fine Cheese Grater
- Muffin Tin
- Aluminium Foil
Ingredients
- 600g / 1.3lb Baking Potatoes
- 1 1/2 tbsp Olive Oil, plus more to grease tray (or grease with butter/oil spray)
- 1 tsp very finely diced Fresh Rosemary
- 2 cloves of Garlic, finely grated
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 60g / 2oz Parmesan (see notes)
- 6 slices of Streaky Bacon
Instructions
- Preheat the oven to 190C/375F. Generously grease 6 holes of a muffin tray.
- Use a mandoline to thinly cut them into 2mm slices (discard the very ends of the potatoes). I recommend using a finger guard, at least when you get closer to the blade. Use kitchen roll to dry the slices as best you can.
- Toss the slices in a large bowl with olive oil, rosemary, garlic, salt and pepper until everything is well-distributed. Place 1/6th of the slices in a row, overlapping by around 2/3-3/4 of the previous slice (usually around 15 slices). Sprinkle 1/6th of the parmesan over the slices (around 1 tbsp) then place a slice of bacon next to them.
- Roll up the potato slices then wrap them in the bacon. You might find it a little fiddly at first, but you'll get the swing of it. They don't have to look perfect, so long as they're properly rolled up. Place in the muffin tray and gently fan out the petals so it looks like a rose. Repeat 5 more times to create 6 roses. Try and work quickly as the longer the slices sit the more watery they get. Not a huge issue as the moisture will evaporate in the oven, they're just more difficult to work with.
- Place the roses in the oven uncovered for 20 minutes. They won't be cooked through at this point, but will start lightly browning on the edges. Take the tray out and tightly cover the roses with foil, then place back in the oven for 35-45 minutes, or until the potatoes are crisp and tender right the way through.
- Use a spoon to carefully remove the roses from the tin then tuck in and enjoy!
Video
Notes
a) Slicing the potatoes - I highly recommend using a mandoline. It's really important you get the slices nice and thin so they roll up with ease.
b) Parmesan - I use this not only to add a boost of flavour, but also to help 'glue' the petals together so the rose doesn't fall apart in the oven. I find the fresh dusty variety works best, but you can finely grate it if you'd prefer.
c) Using bacon - This is mainly used to keep the roses intact, although it does obviously add flavour. I initially tried rolling it up with the slices (i.e the slices on top of the bacon) but found the bacon in the centre of the roses was chewy and essentially poached in the moisture from the potatoes. I find the bacon more useful as a 'string' around the outside.
d) Seasoning - You can really season these however you fancy! I just love rosemary and garlic.
e) Cooking times - This will differ based on how your oven runs and how thick the roses end up. Don't be scared to continue baking for longer if they're still not cooked (consider dropping heat if they're browning too much). Or if they're struggling to brown at all you can remove the foil at the end.
f) Calories - Per rose.
Nutrition
Calories: 257kcal | Carbohydrates: 19.51g | Protein: 8.2g | Fat: 16.48g | Saturated Fat: 2.036g | Polyunsaturated Fat: 0.542g | Monounsaturated Fat: 3.186g | Trans Fat: 0.089g | Cholesterol: 9mg | Sodium: 503mg | Potassium: 577mg | Fiber: 2.3g | Sugar: 2.3g | Vitamin A: 104IU | Vitamin C: 20mg | Calcium: 101mg | Iron: 0.99mg