Baked potato roses

Name: Baked potato roses
Prep time: 35 min
Cook time: 42 min
Total time: 140 min
Ingredients: 1400 g large potatoes; 4 tbsp olive oil; 1 tsp ras-el-hanut (optional); 1 tsp salt; ½ tsp dried rosemary ( or 1 tsp fresh, finely chopped); ¼ tsp pink pepper

An original and fabulous way to serve potatoes, ideal for any festive occasion. Serve as a beautiful and impressive side dish.

Preparation Time: 35 minutes
Cooking Time: 42 minutes
Total Time: 2 hours 20 minutes

Ingredients

Servings: 16

1400 g

large potatoes
4 tbsp

olive oil
1 tsp

ras-el-hanut optional
1 tsp

salt
½ tsp

dried rosemary or 1 tsp fresh, finely chopped
¼ tsp

pink pepper

Instructions

Preheat the oven at 170°C (top and bottom elements).
Slice the potatoes about 3–4 mm thin with a mandoline vegetable slicer.
Rinse the slices in cold water and lightly dry with a towel. Put the potatoes in a big bowl and add all the other ingredients. Mix well until all potatoes are coated.
Use a muffin baking pan with muffin papers or muffin paper forms in order to shape the potato roses.

To make the roses:

Place the potato slices one by one in each paper form.
Start from the edge and slowly twist toward the centre of the rose, forming a spiral.
As you add the ‘petals’ use the thinner slices for the inner section as they can be rolled more easily.
Repeat for each potato rose until you have used up all potato slices. Brush the top with the remaining oil from bottom of the bowl.

To bake:

Put in the oven and bake for about 45 minutes, until the roses are golden brown at the edges.
Let the potato roses cool down a bit and carefully remove them from the muffin forms before serving.