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Potato Roses

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Elegant potato roses made with thinly sliced baking potatoes layered with garlic, rosemary, and parmesan, wrapped in turkey strips, and baked until crisp on the edges and tender in the center. A stunning and flavorful side dish perfect for special occasions.

  • Author: Sophia
  • Prep Time: 20 minutes
  • Cook Time: 55–65 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 potato roses
  • Category: Side Dish
  • Method: Baking
  • Cuisine: European
  • Diet: Halal

Ingredients

  • 600 g baking potatoes (about 4 medium potatoes)
  • 1 1/2 tablespoons olive oil, plus extra for greasing
  • 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)

Instructions

  1. Preheat the oven to 190°C (375°F). Generously grease 6 holes of a standard muffin tray with olive oil or cooking spray.
  2. Using a mandoline, slice the potatoes into very thin 2 mm rounds. Discard the ends and pat the slices dry with kitchen paper to remove excess moisture.
  3. Place the potato slices in a large bowl. Add olive oil, rosemary, garlic, salt, and black pepper. Toss thoroughly to coat evenly.
  4. Arrange about 1/6 of the slices (approximately 15 slices) in a straight overlapping row, overlapping each slice by two-thirds to three-quarters.
  5. Sprinkle about 10 g (1 tablespoon) of parmesan evenly over the layered slices.
  6. Carefully roll the layered slices tightly to form a rose shape. Wrap one turkey strip around the outside to secure it. Place into a greased muffin cup and gently fan out the top edges.
  7. Repeat to form 6 potato roses.
  8. Bake uncovered for 20 minutes to allow moisture to evaporate and edges to brown.
  9. Remove from the oven and cover tightly with aluminum foil. Return to the oven and bake for an additional 35 to 45 minutes, until the potatoes are tender throughout and lightly crisped on the edges.
  10. Carefully remove each rose using a spoon and serve immediately.

Notes

  • Slice potatoes evenly (about 2 mm thick) for proper rolling and even cooking.
  • Pat potatoes dry before seasoning to reduce excess moisture.
  • Roll tightly to prevent the roses from falling apart during baking.
  • Covering with foil during the second half of baking prevents over-browning.
  • Cheddar or mozzarella can replace parmesan for a different flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or air fryer for best crispiness; avoid microwaving.

Nutrition

Find it online: https://savorymomskitchen.com/potato-roses/