Crispy potato roses – a truly gorgeous side-dish

These have to be among the most beautiful things I’ve ever made, and I’m 100% sure they’re the most beautiful thing I’ve created using potatoes. They were almost too gorgeous to eat. Great edible blossoms adorning the plate. Even Kipper thought they looked, “Soooo pretty, Mummy!”

They are based on apple roses (which are all over Pinterest if you want to find them) only made of potato (obviously). I found a ‘how to’ Pin on Pinterest for these, but when I clicked through, I found a recipe for something else. Eh? Fortunately, it wasn’t rocket science to work out how they’re put together.

Did I mention they’re beautiful. Take a look.

potato roses

Anyway, I figured out how to make the ‘rose’ part, and I also added a stabilising base to the flowers, as I wasn’t convinced that the ‘petals’ wouldn’t all fall apart otherwise. Having seen how they hold to together with the base, I’m pretty sure that attempting them without it would’t be particularly successful.

Aren’t they gorgeous though? Just have another look at them. Fresh from the oven.

Tutorial: how to make potato roses. The most beautiful thing you can make with a potato. These gorgeous potato roses add a touch of glamour or romance to any plate. Simple, but impressive!

They are a bit fiddly to make, but nothing too terrible. Just make sure you have plenty of time, and that you slice the potatoes extremely thinly. I did them in the food processor, but you could also use a mandolin. Make sure they aren’t more than 2-3mm thick.

I used red skinned potatoes, which looked lovely when the potato roses were raw, but I’m not sure you could tell the difference once they were cooked. The potatoes should be smallish though, otherwise the petals will be too large. Choose spuds that are about 5-6cm across.

I made 10 potato roses, which was plenty for the three of us. Aim for 2-3 roses per person. Lovely.

Tutorial: how to make potato roses. The most beautiful thing you can make with a potato. These gorgeous potato roses add a touch of glamour or romance to any plate. Simple, but impressive!

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Potato roses
Yields 10
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Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
116 calories
17 g
18 g
5 g
2 g
1 g
101 g
20 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
101g
Yields
10
Amount Per Serving
Calories 116
Calories from Fat 41
% Daily Value *
Total Fat 5g
7%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 18mg
6%
Sodium 20mg
1%
Total Carbohydrates 17g
6%
Dietary Fiber 1g
5%
Sugars 1g
Protein 2g
Vitamin A
1%
Vitamin C
9%
Calcium
1%
Iron
5%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. Approx 400g floury potatoes to mash
  2. 1 egg yolk
  3. Approx 550g small potatoes for the roses
  4. 3 tbsp olive oil + a little extra for oiling the tin
  5. Pinch of salt and pepper
Instructions
  1. Peel the potatoes for mashing. Cut into small dice, rinse and place in a saucepan, and cover with cold water. Bring to the boil and simmer for 15-20 minutes until soft.
  2. Drain well, and mash thoroughly. Allow to cool for a few minutes, then add the egg yolk and mix well. Set aside.
  3. Meanwhile, scrub the small potatoes thoroughly and slice thinly. The slices should be no more than 2-3mm thick.
  4. Place the potato slices into a bowl with the olive oil, salt and pepper and mix thoroughly so that all the slices are coated in the oil.
  5. Preheat the oven to 180C.
  6. Brush the inside of each of 10 holes in a 12-hole muffin tin with oil. Divide the mashed potato between the oiled holes.
  7. Now, lay out about 10 slices of potato in a row, overlapping the slices. Start at one end and carefully roll them up, then push the rolled up sliced into the mashed potato in one of the holes. If necessary, arrange a few more slices around the edge to finish the 'rose'.
  8. Repeat with the remaining slices to make 9 more roses.
  9. Bake at 180C for around 45 minutes until cooked, golden and crispy. Serve at once!
Notes
  1. See the photographs for a visual guide to making the roses.
beta
calories
116
fat
5g
protein
2g
carbs
17g
more
Family-Friends-Food http://family-friends-food.com/
Tutorial: how to make potato roses. The most beautiful thing you can make with a potato. These gorgeous potato roses add a touch of glamour or romance to any plate. Simple, but impressive!

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29 Comments:

  1. Thanks for the tutorial. I have it a try yesterday, I used your recipe as inspiration rather than following to the T. I didn’t measure anything, but just used about the same number of potatoes for boiling and slicing. Mashed the potato with low fat mayo and a whole egg. I sliced the potato by hand as I don’t have a food processor or mandolin and you really have to cut them finely don’t you?! The slightly thicker ones didn’t work as well and I couldn’t get them to roll up as such. I just overlapped them in layers. Here’s my attempt.
    https://slimmingbsimcha.wordpress.com/2017/05/29/day-243-shavuos-is-coming-nearer-and-nearer/
    Suffice it to say, it was one of the most fiddly pieces of cooking I’ve ever done, but they look and taste incredible.
    I tried one and put the rest in the freezer for serving on Shavuos.
    Thank you for the inspiration and for enhancing the beauty of my Yom Tov table.
    Good Yom Tov,
    Simcha

    • Hi Simcha, I’m so happy you made them and like them! Yes, they are a complete faff, but once in a while they’re worth it. Chag shavuot sameach! Helen x.

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  6. How easily do they come out?

  7. Can these be made ahead of time, maybe bake partially, freeze and then use them at a later date? Thinking this would be fun to have for thanksgiving but we usually have it at the cottage so want to do as much ahead of time as possible. Awesome recipe. Thanks.

    • Hi Sylvia. I’ve never tried making these ahead and freezing them, so I don’t know if it would work or not. I think it should be OK, but you might want to try a small batch in advance and see how it works. Please let me know if you do! Thanks and all the best, Helen.

  8. I just saw this recipe and was considering making them for Pesach. Can I make them earlier in the day and reheat?

    • I’ve never tried reheating them but I think it should be OK. Maybe just tent them with foil so they heat up but don’t get too brown? Let me know how it goes if you decide to try it!

    • Just saw your name and had to say hi and that I wondered the same thIng you did. They look fantastic!

  9. can’t wait to try this out.

  10. yummy, these look delcious, I wonder if they would entice my four year old to eat potatoes. She loves chips but always refuses potatoes for some reason!! Maybe I could tell them they’re flower chips!

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  12. I love these! They look so great 🙂

  13. The step by step instructions look very easy to follow. I love crisp potato like that – will definitely be giving them a try.

  14. Wow these are so very pretty what a wonderful and artistic way to serve potatoes.

  15. Wow Helen, those roses are stunning. How very clever of you. Doing anything fiddly is not my strong point, but I do admire those who have more patience than I.

    • Thanks Choclette 🙂
      I’m not usually very good at fiddly but these were OK once you got started. And easy to see where your effort went!

  16. Wow, what a stunning recipe. They’d make the most exquisite centre piece for any dish. Fabulous.

  17. marilyn pekofsky

    Your recipe for the potato roses are exquisite. I will try making them for my family this week and if successful, for company at next week end. I think I will sprinkle a little paprika on top after baking for a bit of color. Thank you and a very happy Passover.

  18. Oh Helen, these roses are beautiful! Would be perfect for a dinner party… I’m going to make them 🙂 I’ve Yum’d this too 😀

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