These Cripsy Potato Roses are almost too pretty to eat!
- Cook Time
- Prep Time
- 14 ounces (400 g) floury potatoes
- 1 egg yolk
- Approx 1¼ lb (550 g) small potatoes
- 3 tablespoons olive oil + extra for oiling the muffin tin
- Pinch of salt
- Pinch of ground black pepper
1. Peel the 14oz of floury potatoes. Cut into small pieces, rinse well, and place in a saucepan. Cover with cold water, then bring to the boil and simmer for around 15-20 minutes until soft.
2. Drain well, then mash until smooth. Allow to cool for a few minutes, then mix in the egg yolk and beat well. Set aside.
3. Meanwhile, scrub the small potatoes thoroughly (do not peel) and slice thinly. The slices should be no thicker than 1/16 inch (2-3mm).
4. Put the slices into a bowl and add the olive oil, salt and black pepper. Mix thoroughly so that the slices are all coated in the oil.
5. Preheat the oven to 350°F/180°C.
6. Brush oil inside 10 of the holes in a 12-hole muffin tin. Divide the mashed potato mixture between the oiled muffin holes.
7. Now, lay about 10 of the potato slices in a row, overlapping the slices about halfway. Start at one end of the row and carefully roll them up to form a rosette, then push the rosette into the mashed potato in one of the prepared muffin tin holes. If required, push in a few more potato slices around the edge of the rosette to finish the 'rose'. (You can see a photo tutorial here.)
8. Repeat with the rest of the potato slices to make 10 roses in total.
9. Bake at 350°C/180°C for about 45 minutes until the roses are golden and crispy. Serve at once!