Roasted Potato Roses (Vegetarian, Gluten & Grain Free)
These potato roses easy to make and perfect to serve along with your main course.
Servings 4 roses
Ingredients
- 3-4 Potatoes thinly slice using a mandolin
- 1/2-1 tsp Olive oil
- Sea salt, to taste
- Black pepper, to taste
- Cheese (optional) grated
Instructions
- Preheat the oven to 175 degrees Celsius.
- Grease a muffin pan with some butter, cooking spray or olive oil.
- Slice the potatoes thinly, preferably using a mandolin, and place in a bowl.
- Add olive oil, sea salt and black pepper and combine well making sure all potato slices are covered with olive oil.
- Build the potato roses by arranging the potato slices in the muffin tins, working from the outside in. Start with the larger slices, press 5 slices against the sides of the well, then repeat by overlapping slice after slice until you've filled the muffin tins.
- Bake in the oven for about 20-25 minutes, until the roses are golden brown and soft.
- Add the grated/shredded cheese (if using) and place back in the oven again and let it bake for another 5 minutes.