These elegant potato roses are as delicious as they are beautiful. Thinly sliced potatoes are layered, seasoned with garlic and rosemary, rolled into delicate spirals, and baked until crisp on the edges and tender in the center. Wrapped with turkey strips for structure and flavor, they make a stunning side dish for dinner parties, special occasions, or whenever you want to elevate simple potatoes into something extraordinary.

Why You’ll Love This Recipe

• Visually impressive yet surprisingly simple to prepare
• Crispy edges with a soft, tender center
• Packed with garlic, rosemary, and parmesan flavor
• Perfect for dinner parties or romantic meals
• Easily customizable with different cheeses and herbs
• Made with simple, everyday ingredients

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

600 g baking potatoes (about 4 medium potatoes)
1 1/2 tablespoons olive oil, plus extra for greasing the muffin tray
1 teaspoon very finely diced fresh rosemary
2 cloves garlic, finely grated into a paste
1/2 teaspoon salt
1/4 teaspoon black pepper
60 g parmesan cheese, finely grated
6 slices turkey strips (thinly sliced)

Directions

Preheat your oven to 190°C (375°F). Generously grease 6 holes of a standard muffin tray with olive oil or cooking spray.

Using a mandoline, slice the potatoes into very thin 2 mm rounds. Discard the very ends of the potatoes, as they are difficult to roll. Pat the slices dry with kitchen paper to remove as much excess moisture as possible.

Place the potato slices into a large mixing bowl. Add olive oil, finely diced rosemary, grated garlic, salt, and black pepper. Toss thoroughly to ensure each slice is evenly coated.

Arrange approximately 1/6 of the potato slices (about 15 slices) in a straight overlapping row, overlapping each slice by about two-thirds to three-quarters of the previous slice.

Sprinkle approximately 10 g (about 1 tablespoon) of parmesan evenly over the layered slices.

Carefully roll the potato slices tightly from one end to the other to form a rose shape. Wrap one slice of turkey strip around the outside to help secure it. Place the rose into a greased muffin cup and gently fan out the top edges to resemble petals.

Repeat the process to create 6 potato roses.

Place the muffin tray in the oven uncovered for 20 minutes. This allows excess moisture to evaporate and the edges to begin browning.

Remove the tray and tightly cover it with aluminum foil. Return to the oven and bake for an additional 35 to 45 minutes, or until the potatoes are tender all the way through and lightly crisped on the edges.

Carefully remove each rose using a spoon. Serve immediately.

Servings and timing

Servings: 6 potato roses
Preparation time: 20 minutes
Cooking time: 55–65 minutes
Total time: Approximately 1 hour 20 minutes

Calories: Approximately 257 kcal per rose

Variations

Cheese swap: Replace parmesan with finely grated cheddar or mozzarella for a different flavor profile.
Herb twist: Try thyme or oregano instead of rosemary.
Spicy version: Add a pinch of chili flakes or smoked paprika to the seasoning.
Vegetarian option: Omit the turkey strips and secure gently with kitchen twine if needed.
Garlic butter finish: Brush the tops with melted garlic butter before serving.

Storage/Reheating

Store leftover potato roses in an airtight container in the refrigerator for up to 3 days.

To reheat in the oven, place them on a baking tray at 180°C (350°F) for 10–15 minutes until heated through and crisp again.

For quicker reheating, use an air fryer at 180°C for 5–7 minutes.

Avoid microwaving if possible, as this may soften the crispy edges.

FAQs

Can I make these without a mandoline?

Yes, but it is highly recommended. The slices must be very thin and uniform (about 2 mm) to roll properly and cook evenly.

Do I have to use turkey strips?

No, but they help hold the shape. If omitted, ensure the parmesan is well distributed to help bind the layers.

How do I know when they are fully cooked?

Insert a sharp knife into the center. It should slide in easily with no resistance.

Why are my potato roses falling apart?

They may not have been rolled tightly enough, or there may not have been enough cheese to help bind the layers.

Can I prepare them ahead of time?

Yes. Assemble them up to 4 hours ahead and store covered in the refrigerator. Bake just before serving.

What type of potatoes work best?

Starchy baking potatoes work best because they soften nicely while still crisping at the edges.

Can I freeze potato roses?

They can be frozen after baking. Reheat from frozen in the oven at 180°C until hot and crisp.

Why are my potatoes turning watery?

Potatoes release moisture after salting. Patting them dry before seasoning helps reduce excess moisture.

Can I add other seasonings?

Absolutely. Smoked paprika, onion powder, or Italian seasoning all work well.

How do I prevent the tops from burning?

Covering tightly with foil during the second half of baking prevents over-browning. If they brown too quickly, slightly reduce the oven temperature.

Conclusion

Potato roses are proof that simple ingredients can create something truly special. With delicate layers of thinly sliced potatoes, fragrant rosemary, garlic, and savory parmesan, these roses are crisp, tender, and packed with flavor. Whether served at a dinner party or as a creative family side dish, they are guaranteed to impress both visually and taste-wise.

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