Since you can prepare baked rose-shaped potato gratins in advance and keep them warm in the pan or chill and reheat them in the oven when you’re ready to serve, they’d be perfect for entertaining. Although the method is simple, be sure to properly season the potatoes.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 12 |
| Yield: | 12 potato roses |
Ingredients
- 3 pounds Yukon Gold potatoes, no wider than a muffin tin cup
- ⅓ cup melted butter, or as needed, divided
- 1 tablespoon minced fresh rosemary
- 2 teaspoons kosher salt
- ¾ teaspoon freshly ground black pepper
- 1 pinch cayenne pepper
- ¾ cup grated Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
- Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
- Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren’t yet cooked through, cover pan with foil for the final minutes of baking.
- Loosen edges of potato roses with a fork and lift out of pan to serving dish.
- In place of the 1 tablespoon fresh rosemary, you can use 2 tablespoons fresh thyme leaves.
- Please note the differences in ingredient amounts when using the magazine version of this recipe.
Nutrition Facts
| Calories | 157 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 440 mg |
| Sugars | 0 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
As Chef John said… experiment with flavors. I used chopped green onions, garlic and bacon bits w/cheddar cheese. All tailgaters loved it! HINT- I used my food processor to slice potatoes, save some time.
I made these for a dinner party on Christmas Eve. They were delicious and so pretty. It was a huge hit. The video from Chef John was very helpful (and entertaining!). Definitely will be one my new ‘go to’ side dishes for entertaining.
I followed all the steps and they tasted delicious. I only had a mini pound cake pan so I layered them differently and covered the center with a little sour cream, which added a nice touch to the dish. I used red potatoes for the red edge effect. They cooked crispy on the edges and soft in the middle in 45 minutes. It’s a great combination of texture. The final shape reminds me of magnolia flowers.
Taste/Texture: These are DELICOUS. They are soft, beautiful potatoes with crispy edges. A perfect taste and texture. ⭐⭐⭐⭐⭐ Prep: They take way longer than 15 minutes to prep, at least for me. The mixing part, as stated in the tutorial video, feels gross (The potato and spices always get caught under my nails). Sometimes can take 45 minutes or longer, if you double the recipe, but honestly I think it’s worth it for these. Also, I bake mine for 45 minutes and have never had to put them back in. ⭐⭐⭐ Visual: They look stunning, with those crispy edges and golden inside. They look like lovely little edible roses. ⭐⭐⭐⭐⭐ Overall: I am super pleased with this recipe and highly recommend it. I will be making these again (and again, and again!).
These potato roses were a hit! They turned out perfectly to serve with steak and salad. I definitely did not take all the time I should to form these into the perfect rose shape but the husband seemed to not mind too much. I can’t wait to try these again, especially for a dinner party to elicit praise for the beauty of my work instead of someone just shoveling them into his face. Thanks, Chef John!
We used 3 # of small Russet potatoes, and it made 18 of these. We substituted grated Parmesan Cheese because we did not have access to the cheese mentioned. They are easy to make, they look wonderful, and they taste great. Make no mistake about it, this is a labor-intensive dish! Next time, we will only use 2 # of potatoes and see if we can still make the 12.
I made these as a side for Valentine’s Day – the roses seemed appropriate. They were a huge hit, both with dinner and as a breakfast side with eggs the following morning. I was surprised how many roses it yielded – I reduced the amount of potatoes to 1 pound and it filled a 12 space muffin pan with no room to spare. Be sure to be thorough in greasing the muffin pan – I missed a few slots and they stuck to the bottom but were still crispy and delicious. If you have a mandoline it’s really not that time-consuming to prepare and it’s fun.
My roses fell apart. It was a mess!
This is a wonderful flavor profile. Ive made it several times now. (Not always shaped into roses) Delicious.
Followed recipe exactly. Not very tasty. Not impressed and definitely not worth the effort.
We made this for Christmas dinner. We don’t have a mandolin slicer, or paper cutter type slicer, so the slices of potato were a little too thick. As a result it didn’t come out like the picture.
Well worth the time they take to prepare. Add different herbs and spices to the melted butter to make this impressive accompaniment match the main event.
So quick and easy. Next time I make this I think I will cook it covered with aluminum foil for the 1st 30 minutes so that the edges don’t get so dark.
we will be making these again.
Brought back childhood memories. My Mom would make these for me . I never knew the recipe as it was my Moms “ Secret “. Recipe is spot on and I video was very helpful
I did it but I don’t have parmesan cheese, I used mazarolla instead! Taste was very delicious
Excellent! I only had red potatoes which worked very well. I bought a mandolin especially for this recipe. I also arranged the slices to look like a flower. I made muffin tin liners with parchment paper & they worked perfectly. The individual roses came out easily with very little clean up. As some of the other reviews stated, the edges were crisp while the inside was soft & most. This recipe is elegant, tasty & a keeper!!!!
April 12, – Easter Day I made these to go with our baked ham dinner. My husband LOVED them. I did make a couple of changes with the type of cheeses I had on hand. When mixing the potatoes, spices and cheese – I used a package of Kraft’s Three Cheese Crumbles ( Monterey Jack, Colby & Cheddar) . Then I topped each “rose” off with some Parmesan ‘flakes’. So don’t be afraid to just use up your left-over cheeses, you might come up with your own family favorite. (This C-19 virus is sure making me do a lot more cooking so I am truly beginning to enjoy it. Love finding an old recipe with new twists – like this one.)
I used a little less potatoes same amount of butter, cheese, and spices, cooked for 45 min, the edges were crispy and ther centers soft, they kept their rose shape and were delicious.
This has become an easy favorite in my family. I love that I can adjust the amount of servings very easily.
These are fun and delicious, but a little skill is involved to get the picture result. I’ll follow the advice of another cook to edge the muffin tin with petals first.