Potato Rosettes Food

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POTATO ROSETTES



Potato Rosettes image

"When I make these attractive mashed potato rosettes. I usually double or triple the recipe so I have more to freeze," reports Florence Arbes from Courtland, Minnesota. "It's easy to pull out only as many portions as I need for myself or for company."

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 8 servings.

Number Of Ingredients 7

2 medium potatoes, peeled and quartered
1/2 cup shredded cheddar cheese
1 egg, lightly beaten
2 tablespoons chopped green onion
3 tablespoons sour cream
1 teaspoon salt
1/4 to 1/2 teaspoon white pepper

Steps:

  • Place potatoes in a large saucepan and cover with water; bring to a boil over medium-high heat. Cover and cook for 15-20 minutes or until tender; drain. Transfer to a large bowl; mash potatoes. Beat in the cheese, egg, onion, sour cream, salt and pepper., Cut a hole in the corner of a pastry bag or heavy-duty plastic bag. Insert large star tip #409. Fill bag with potato mixture. Pipe potatoes into eight mounds on a greased baking sheet. Cover and freeze for up to 1 month., To use frozen potatoes: Place on a microwave-safe plate. Cover with waxed paper; microwave on high for 6 minutes or until heated through. ,

Nutrition Facts : Calories 77 calories, Fat 4g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 349mg sodium, Carbohydrate 8g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.

CHEF JOHN'S POTATO ROSES



Chef John's Potato Roses image

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

3 pounds Yukon Gold potatoes, no wider than a muffin tin cup
⅓ cup melted butter, or as needed, divided
1 tablespoon minced fresh rosemary
2 teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 pinch cayenne pepper
¾ cup grated Parmigiano-Reggiano cheese

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

OVEN ROASTED PARMESAN POTATOES



Oven Roasted Parmesan Potatoes image

I have tried a lot of good roasted potato recipes, but I keep coming back to this one. I've never found one I like better! These are crispy on the outside, and soft and creamy on the inside.

Provided by bellepepper

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 45m

Yield 6

Number Of Ingredients 10

cooking spray
1 teaspoon vegetable oil, or as needed
2 tablespoons freshly grated Parmesan cheese
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon paprika
¼ teaspoon ground black pepper
2 pounds red potatoes, halved
1 tablespoon vegetable oil, or as needed
¼ cup sour cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking pan or cast iron skillet with cooking spray; pour in about 1 teaspoon vegetable oil to coat the bottom.
  • Mix Parmesan cheese, salt, garlic powder, paprika, and black pepper together in a bowl.
  • Blot the cut-side of potatoes with a paper towel to remove any moisture. Place potatoes in a bowl and drizzle with 1 tablespoon vegetable oil; toss until potatoes are lightly coated. Sprinkle potatoes with Parmesan cheese mixture; toss to coat. Arrange potatoes, cut-side down, onto the prepared baking pan.
  • Bake in the preheated oven for 15 to 20 minutes. Turn potatoes to cut-side up; continue baking until golden and crispy, about 15 to 20 more minutes. Serve with sour cream.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 24.9 g, Cholesterol 5.7 mg, Fat 5.8 g, Fiber 2.7 g, Protein 3.9 g, SaturatedFat 2.1 g, Sodium 233.6 mg, Sugar 1.6 g

POTATO ROSES RECIPE BY TASTY



Potato Roses Recipe by Tasty image

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

4 yukon gold potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon black pepper
1 teaspoon salt
12 strips center cut bacon
fresh thyme, to serve
grated parmesan cheese, to serve

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

CRISPY POTATO ROSETTE



Crispy Potato Rosette image

This is a quick and easy single serving recipe, which was shown as a clip on a local television broadcast. It is quick to make and uses ingredients that most people have at home. We tried it out right away and were impressed. I'm writing the basic recipe, but, of course, you can add more potatoes if you are really hungry or leave out the chili pepper (we did).

Provided by chefchen

Categories     Lunch/Snacks

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

2 medium potatoes
1 slice cooked ham
1 -2 slice cheese
1 tablespoon chives, chopped
1 chili pepper, finely chopped
1 -2 tablespoon olive oil
salt and pepper

Steps:

  • Peel the potatoes. Slice them very thinly.
  • Heat 1 tablespoon of oil in a non-stick pan (a stainless steel pan will do, too).
  • Lay half of the potatoes in a spiral form in the pan, so that they overlap each other, like the petals of a rose. Make sure that the middle of the spiral is closed. Cook at medium heat for about 8-10 minutes. Do not stir them around. The starch of the potatoes should keep them together. Also check the edges of the potatoes. They shouldn't get brown to fast. (Adjust heat accordingly).
  • Salt and pepper to taste.
  • While the potatoes are browning, slice the ham and the cheese into 1 inch strips.
  • First layer half of the cheese strips across the top of the potato rosette, then layer the ham. Finish off by topping the ham with the rest of the cheese. (The grandmotherly cook said, "the cheese acts as glue and helps hold the rosette together).
  • Cover the potato rosette with the other half of the potatoes.
  • Next, take a flat plate that fits into the pan, place it over the potato rosette so that the bottom of the plate is facing upwards, carefully turn the pan over, holding plate and pan, so that the potato rosette is now on the right side of the plate. (It sounds complicated, but is easy). Be careful and protect your hands with oven mitts, as some hot oil could spill out.
  • The rosette should still be intact. Using a spatula, carefully slide the potato rosette back into the pan.
  • Brown another 10 minutes or until the potatoes are done.
  • Serve hot with a side of green salad.

Nutrition Facts : Calories 654.3, Fat 28, SaturatedFat 10.7, Cholesterol 36.4, Sodium 578.7, Carbohydrate 83.2, Fiber 10.1, Sugar 5.8, Protein 20.7

POTATO ROSETTES



Potato Rosettes image

Categories     Potato     Appetizer     Side     Bake     Quick & Easy     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6

Number Of Ingredients 2

2 large boiling potatoes (preferably white; 1 1/4 lb total)
2 tablespoons olive oil

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Peel potatoes, then cut crosswise into 1/16-inch-thick slices with an adjustable-blade slicer and toss with oil.
  • Oil a large baking sheet. Overlap 8 to 10 slices (use larger ones) in 1 corner of baking sheet to form a 5-inch rosette, then cover center of rosette with another potato slice. Make 5 more rosettes in same manner. Season with salt and pepper.
  • Bake until well browned around edges, about 20 minutes. Immediately loosen from baking sheet with a thin metal spatula and flip over so browned bottom sides are on top.

SWEET POTATO PUFFS (ROSETTES) MAKE AHEAD



Sweet Potato Puffs (Rosettes) Make Ahead image

From Betty Crocker and posting for safekeeping. "These mounds of flavorful mashed sweet potatoes nicely accompany ham, turkey, and pork. They're even more impressive when piped into rosettes". Can be made unbaked up to 24 hours ahead. Think it might even be possible to freeze unbaked and use within a month, making it possible for empty nesters to enjoy again.

Provided by WiGal

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs sweet potatoes, peeled 1 inch chunks
1/4 cup butter, softened
2 tablespoons brown sugar
1/2 teaspoon orange zest
1/4 teaspoon cardamom
2 eggs, beaten
1 tablespoon butter, melted
2 tablespoons crystallized ginger, if desired

Steps:

  • Place sweet potatoes in 3 quart saucepan; add enough water to cover.
  • Cover and heat to boiling; reduce heat.
  • Simmer covered about 20 minutes or until potatoes are tender; drain.
  • Shake potatoes in saucepan over very low heat until dry.
  • Preheat oven to 425 degrees, if making same day.
  • Mash potatoes, add remaining ingredients EXCEPT the last two--the 1 tablespoon butter and crystallized ginger.
  • Beat vigorously until potatoes are fluffy.
  • Drop potatoes by 1/2 cupfuls onto ungreased cookie sheets forming 8 mounds. Or spoon into decorating bag using large star tip or ziplock bag with corner cut off and form 8 rosettes. At this point, you either bake OR cover and refrigerate or freeze for later. If freezing, it will need to be thawed in fridge.
  • When baking, brush remaining 1 tablespoon butter over rosettes.
  • Bake at 425 degrees about 15 to 18 minutes or until hot.
  • Sprinkle with ginger, if desired.

Nutrition Facts : Calories 192.5, Fat 8.4, SaturatedFat 5, Cholesterol 65.6, Sodium 144.5, Carbohydrate 26.4, Fiber 3.4, Sugar 8.1, Protein 3.4

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