These potato roses look ultra fancy, but are really very easy to make. My 11 year old granddaughter helped make these last week. I sliced the potatoes on my mandoline and she was able to arrange the slices in the muffin pan. They’re crispy and delicious.
If you have small enough potatoes, you could make these as an appetizer, by making them in a mini muffin pan.
| Prep Time | 20 Minutes |
| Cook Time | 30 Minutes |
| Servings |
Servings
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Ingredients
- 6 Potatoes thinly sliced
- 3 Tablespoons extra virgin olive oil
- 1 Teaspoon Granulated Garlic
- 1 Teaspoon Granulated Onion
- 1/2 Teaspoon salt More or less to taste
- 1/2 Teaspoon black pepper more or less to taste
Ingredients
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Instructions
- Preheat oven to 350 degrees fahrenheit.
- Place thinly sliced potatoes in a bowl.
- In a separate bowl combine the olive oil, granulated garlic, granulated onion, salt and pepper. Stir to mix well.
- Pour olive oil mixture over the potato slices.
- Using clean hands, mix the potatoes well until thoroughly coated with oil.
- Starting at the outer rim of a muffin pan, place the potato slices in a circle. Overlapping the potato slices slightly as you go.
- When the muffin pan compartment is almost filled, take two slices and curl them into a circle and place in the center.
- Continue filling muffin pan compartments until you have filled all six compartments.
- Bake at 350, for 30 minutes. Test for doneness by sticking a sharp knife into the potatoes. Potatoes should be soft in the center. If they are still a bit crunchy, bake for another 15 minutes.
Recipe Notes
The potatoes must be sliced thinly enough to be able to bend them without them breaking. About 1/8th of an inch thick. I used a mandoline to get my slices that thin, but you could use a knife.
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