Potato Roses Quick and easy recipe

Baked potato roses: a very nice idea to serve potatoes, ideal alongside a second course of meat or fish. In this case I flavored the potatoes using oil and paprika powder, but you can also simply use oil and a few sprigs of rosemary; the technique is very simple, it is preferable to use a mandolin to cut the very thin slices, in fact the thin slice will create the effect of the rose petals. You need silicone molds for muffins, but disposable aluminum molds are also fine. Try them they are really delicious!

Ingredients for 4 roses

  • 4 yellow potatoes
  • 1 teaspoon of smoked paprika
  • 4 teaspoons of extra virgin olive oil
  • Salt to taste

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How to make potato roses

Peel the potatoes and cut very thin slices with the mandolin (if you do not have the mandolin you can cut them with a knife and cook the potatoes in boiling water for about a minute) put the slices in cold water while cutting the next ones.

potato_ roses_ at the oven
Potato roses

prepare the silicone molds (preferably placed in a muffin pan) and prepare the flavored oil by putting the 4 teaspoons of oil, the teaspoon of paprika and half a teaspoon of salt in a bowl), mix well and with a silicone brush brush the inside of the molds

potato_ roses_ at the oven
Potato roses

proceed with the assembly of the rose: wrap the individual slices on themselves and where the slice ends add another to create a bud,

potato_ roses_ at the oven
Potato roses

when the rose is voluminous enough, place it inside the silicone mold and continue adding slices to form the petals until the rose is filled, spread the petals a little to allow even cooking even inside the flower

Potato Roses at the Furnace 04
Potato roses

brush with the oil and paprika sauce

potato_ roses_ at the oven
Potato roses

salt the potato roses again, trying to get the salt inside the flower as well

potato_ roses_ at the oven
Potato roses

Bake at 210 ° for half an hour, then place a sheet of aluminum foil on the roses (to prevent them from burning the edges of the petals) and continue cooking for another 10/15 minutes or in any case until, by moving the outer petals, you will see that even the base of the flower is cooked. Let it cool for a few minutes and serve leaving the flower inside the molds or placing them in paper cups. And here are yours Baked paprika potato roses. Very good!

WINE PAIRING: White wine with a thin body such as Bianco del Sannio or Trebbiano di Romagna.

In this blog for wine and liqueur combinations I consulted the site:www.bodegasdevino.org

Potato roses

Enjoy your meal!

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