Potato Rosettes Food

POTATO ROSETTES

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. ,

POTATO ROSES RECIPE BY TASTY

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!

ROSETTES I

Steps:

• Combine eggs, sugar and salt; beat well. Add remaining ingredients and beat until smooth.
• Heat a rosette iron in deep, hot oil (375 degrees) for 2 minutes.
• Drain excess oil from iron. Dip in batter to 1/4 inch from the top of the iron, then dip iron immediately into hot oil (375 degrees).
• Fry rosette until golden, about 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto a rack placed over paper towels.
• Reheat iron 1 minute; make next rosette.
• Sprinkle rosettes with confectioners' sugar.

ROSTI POTATOES

Steps:

• Preheat oven to 400 degrees. Shred potatoes on the large holes of a box grater. Wrap potatoes in a clean kitchen towel; squeeze out liquid. Place in a medium bowl; toss with salt and pepper.
• Heat half the butter in a 9- or 10-inch ovenproof nonstick saute pan over medium-low heat. Spread potatoes in pan evenly; press down with a spatula to flatten cake. Cook until bottom is golden and turning crisp, about 18 minutes.
• Remove pan from heat. Invert cake onto a plate; slide back into pan. Return to heat, and spoon remaining butter around edges of pan. Cook until other side begins to get crisp, about 10 minutes, shaking pan several times to loosen.
• Transfer to oven until cooked through and tender in the center, about 12 minutes. Cut into wedges, and serve.

CRISPY POTATO ROSETTE

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.

POTATO ROSETTES

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.

CHEF JOHN'S POTATO ROSES

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.

ROSETTES

Steps:

• In a small bowl, beat eggs and sugar; stir in milk and vanilla. Combine flour and salt; gradually add to batter until smooth., Heat 2-1/2 in. of oil to 375° in a deep-fat fryer or electric skillet. Place rosette iron in hot oil, then dip in batter, three-fourths up the sides of iron (do not let batter run over top of iron). Immediately place in hot oil; loosen rosette with fork and remove iron. , Fry rosettes, a few at a time, until golden brown, 1-2 minutes on each side. Remove to paper towel-lined wire racks. Repeat with remaining batter. , For icing, combine the confectioners' sugar, vanilla and enough water to achieve a dipping consistency. Dip edges of rosettes into icing; let dry on wire racks.

SWEET POTATO PUFFS (ROSETTES) MAKE AHEAD

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.

PAPRIKA POTATO ROSETTES

Steps:

• In a large saucepan combine the potatoes with enough salted water to cover them by 2 inches, bring the water to a boil, and simmer the potatoes for 1 hour, or until they are very tender. Drain the potatoes and let them cool until they can be handled. Peel the potatoes and force them through a ricer into a bowl.
• In a small saucepan heat the butter and buttermilk over moderately low heat, stirring, until the butter is melted, pour the mixture over the potatoes, and add 1 teaspoon of the paprika and salt and pepper to taste. Stir the mixture until it is combined well, transfer it to a large pastry bag fitted with a large decorative tip, and pipe six 3-inch rosettes onto a well-buttered baking sheet. The potato rosettes may be prepared up to this point 1 hour in advance and kept at room temperature. Sprinkle the rosettes with the additional paprika, bake them in the upper third of a preheated 425°F. oven for 6 minutes, or until they are hot, and transfer them carefully with a metal spatula to a platter.