Description
Garlic Parmesan Potato Roses are a delightful twist on classic potatoes. These beautiful, flavorful roses made from yukon gold potatoes, garlic, and parmesan are perfect for an easy yet impressive side dish or a comforting meal that’s sure to impress. With simple prep and irresistible flavors, they’re ideal for any occasion.
Ingredients
Scale
- 6-8 yukon gold potatoes, sliced thinly (1/8")
- 3/4 cup (12 tablespoons) unsalted butter
- 1/3 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
- 1/2 teaspoon ground black pepper
Instructions
- Preheat your oven to 400˚F / 205˚C.
- Slice the potatoes into 1/8" thick slices using a mandoline or knife.
- Soak the sliced potatoes in cold water for 30 minutes or rinse under cold water for 5 minutes to remove excess starch. Pat the potatoes dry.
- In a small saucepan over medium-low heat, melt the butter with grated cheese, grated garlic, salt, rosemary, thyme, and pepper, stirring occasionally.
- Pour the melted butter mixture over the potatoes and toss to coat evenly.
- Arrange the larger potato slices in a muffin tin, shingling them, and then curl a potato slice to place in the center to form the rose shape. Repeat until the muffin tin is filled.
- Bake for 35-40 minutes, until the outer edges are brown and crispy.
- Allow to cool slightly before removing from the muffin tin using a thin spatula, supporting the sides. Top with additional parmesan and fresh herbs.
Notes
For a crispier texture, ensure potatoes are thoroughly dried before mixing with butter.
Feel free to add other herbs or toppings to suit your taste.
These potato roses can be served as an impressive side or a standalone dish.
Nutrition
- Serving Size: 1 rose
- Calories: 220
- Sugar: 1g
- Sodium: 380mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg