POTATO ROSES RECIPE BY TASTY
Here's what you need: yukon gold potatoes, olive oil, garlic powder, dried thyme, dried rosemary, black pepper, salt, center cut bacon, fresh thyme, grated parmesan cheese
Provided by Pierce Abernathy
Categories Sides
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400˚F (200˚C).
- Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
- Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
- On a cutting board, lay out two pieces of bacon overlapping each other vertically.
- Line the bacon with the sliced potatoes, making sure each potato is overlapping.
- Starting at one end, gently roll up the bacon, creating a potato rose.
- Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
- Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
- Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
- Enjoy!
Nutrition Facts : Calories 495 calories, Carbohydrate 20 grams, Fat 32 grams, Fiber 1 gram, Protein 29 grams, Sugar 0 grams
CHEF JOHN'S POTATO ROSES
Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Potatoes Au Gratin Recipes
Time 1h
Yield 12
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
- Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
- Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
- Loosen edges of potato roses with a fork and lift out of pan to serving dish.
Nutrition Facts : Calories 157 calories, Carbohydrate 20.7 g, Cholesterol 18 mg, Fat 6.7 g, Fiber 1.9 g, Protein 4.3 g, SaturatedFat 4.1 g, Sodium 439.7 mg, Sugar 0.1 g
SWEET POTATO CASSEROLE ROSES
A stunning additional to the Thanksgiving table, this bundle of rose-shaped sweet potatoes will enliven the holidays.
Provided by Food.com
Categories Low Protein
Time 1h20m
Yield 12 roses
Number Of Ingredients 9
Steps:
- Slice sweet potatoes thinly (best to use a Mandoline).
- In a bowl, combine unsalted butter, sugar, cinnamon, salt; mix well.
- Pour the mixture over the sliced sweet potatoes; make sure they are all well-coated.
- Place the sliced sweet potatoes in the microwave for approx 20-30 seconds until soft so it rolls easily (add more time in the microwave if needed).
- On a lightly floured surface, roll out the pastry.
- Using a pizza cutter or knife, cut dough in half vertically then horizontally creating 1 inch by 5 inch strips.
- Arrange 15-20 sliced sweet potatoes into an straight row overlapping the edges.
- Starting from the first slice you laid down, roll the lined up sweet potatoes forming a rose-looking shape.
- Brush a strip of the pastry with egg wash then wrap it around the base of the sweet potato rose flower.
- Brush butter in a casserole pan.
- Lay two slices of sweet potato on the bottom, creating a base for each rose.
- Add a dollop of marshmallow fluff on top of each sweet potato base.
- Place each rose on the base, the marshmallow fluff acting as an adhesive.
- Bake at 400F for 35-40 minutes or more until the potatoes are baked well.
- After it cools, place mini marshmallows around the roses and top with confectioners' sugar.
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- Peel the 400 g (approx. 14 oz) of potatoes for mashing. Cut into small dice, rinse and place in a saucepan, and cover with cold water. Bring to the boil and simmer for 15-20 minutes until soft.
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- Place eight potatoes for mashing and one teaspoon salt in a saucepan or pot filled with about eight cups of water and bring to a boil.
- When boiled, simmer for about 15 to 20 minutes until soft and done. Using tongs or a handled strainer sieve, lift the potatoes out and place in a bowl while still hot ready for mashing. Reserve hot water for the petals.
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