Every Spud’s Coming Up Roses – Potato Roses!

Potatoes and St. Patrick’s Day go together – well, potatoes, corned beef, and beer but I digress. Potatoes are one of the most versatile foods and anchor a meal so deliciously. There’s so many ways to prepare them, you can really do no wrong.

One thing they’ve never been thought of as is an elegant romantic addition to any meal…. until now! Making dishes rosy is a trend I really like. I’ve done Apple Rosettes to much yummy success so making a savory rose was next on the list. They’re simply gorgeous – and tasty – and impressive – and my favorite in any recipe, easy!

Here’s how:

INGREDIENTS:
• 3 lbs red potatoes, washed & dried
• 1/2 cup extra virgin olive oil
• 2 tbsp fresh thyme
• 1/2 cup grated parmesan cheese
• salt & pepper to taste

DIRECTIONS:
1) Slice potatoes thin enough to roll, about 1/8” thick length-wise using a mandolin or a peeler.
2) In a large bowl, combine potatoes, oil, thyme, cheese, salt, & pepper until potatoes are evenly coated.
3) For each rose, lay out about 14 slices length-wise and slightly overlapping. Carefully roll them and place into a greased muffin tin. Bake at 400° for 25-30 minutes (every oven is different – increase in 5-minute increments if they’re not quite done). The edges will be crispy with the center cooked through. Plate and serve.

They’re fun to make – even kids will be into it! Be adventurous – customize them to your tastes. Change the cheese or spices, or add as much as you like. Slice ’em, mix ’em, roll ’em, bake ’em. Oh and then eat ’em! The hardest thing is not eating all of them. They will unapologetically  put the rest of your meal to shame.

Annette