Ingredients
Potato Rose Ingredients
- 2 tablespoons unsalted butter (melted)
- 4 Yukon gold potatoes (approximately 1.4 lbs, rinsed with the skin on)
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary (finely minced)
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup grated Parmesan cheese (loosely packed, approximately 1 ounce)
- 6 slices turkey
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 400 degrees F (204 C). Generously brush 6 cups of a 12-cup muffin tin with the melted unsalted butter to prevent sticking and add flavor.
- Slice Potatoes Thinly: Using a mandoline slicer with a handguard or a very sharp knife, slice the potatoes very thinly, about 1/16 to 1/8 inch thickness, keeping the skin on for texture and flavor.
- Toss Potato Slices with Seasonings: Place all the potato slices into a large bowl. Add olive oil, finely minced rosemary, garlic powder, kosher salt, and black pepper to the bowl. Toss gently but thoroughly to ensure every slice is well coated with the seasonings.
- Assemble Potato Roses with Turkey: On a clean work surface, lay out a slice of turkey. Arrange about 20 overlapped potato slices along the turkey slice lengthwise, overlapping each slice slightly to create a layered effect.
- Add Parmesan Cheese: Sprinkle 1 to 2 tablespoons of grated Parmesan cheese evenly over the arranged potato slices on the turkey.
- Roll into a Rose Shape: Carefully and gently roll the layered turkey and potato slices from one end to the other, forming a rose-like spiral shape.
- Place in Muffin Tin and Add Extra Potatoes: Set the rolled potato rose into a greased muffin cup. Then place 10 additional potato slices around the outside of the rose within the muffin cup. Carefully adjust these slices to ‘fluff’ and open up the edges to resemble rose petals more prominently.
- Repeat for Remaining Ingredients: Repeat the layering, rolling, and placement process with the remaining turkey, potato slices, and Parmesan cheese to create 6 potato roses in total.
- Bake Covered and Uncovered: Place the muffin tin in the preheated oven and bake uncovered for 20 minutes. Then cover the potato roses loosely with foil and continue baking for an additional 30 minutes or until the potatoes are tender when pierced with a sharp paring knife.
- Rest and Remove from Muffin Tin: After baking, let the potato roses rest for 10 minutes to set. Then gently run a paring knife around each rose’s outer edge to loosen them from the muffin tin. Carefully lift and transfer each rose onto a serving platter.
Notes
- Using a mandoline ensures uniformly thin potato slices that cook evenly and create a beautiful rose effect.
- Leaving the skin on the Yukon gold potatoes adds visual appeal and nutrients, but feel free to peel if preferred.
- Adjust seasoning amounts to taste, especially salt and garlic powder.
- You can substitute turkey with bacon, prosciutto, or omit the meat for a vegetarian version.
- Make sure to grease the muffin tin well to prevent sticking and maintain the rose shape during removal.
- Allow the potato roses to rest after baking so they firm up and hold their shape better when served.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
