The most beautiful thing you can make with a potato!
These gorgeous potato roses add a simple touch of glamour to any plate.
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. Big edible blossoms adorning our plates. Even my daughter Kipper thought they looked, “Soooo pretty, Mummy!”
From apples to potatoes
These potato roses are based on apple roses, only they’re made of potato (obviously). Fortunately both apples and potatoes have similar textures and can be used to achieve beautiful results.
And they really are beautiful. Take a look.
All about that base
Making the ‘rose’ part was simple enough, but I decided to add 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 confident that attempting them without it would be a disaster!
Aren’t they gorgeous though? Just have another look at them. Fresh from the oven.
Take your time
The potato roses are a bit fiddly to make, but nothing too terrible. Make sure you have plenty of time, and that you slice the potatoes extremely thinly. I sliced them in the food processor, but you could also use a mandolin. Make sure they are no more than 2-3mm thick, or they will be very difficult to roll up.
The importance of size
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. As a guide, aim for 2-3 roses per person.
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- 400 g floury potatoes, to mash
- 1 egg yolk
- 550 g small potatoes for the rose petals
- 3 tbsp olive oil + a little extra for oiling the tin
- Pinch of salt and pepper, to taste
- Peel the 400g of 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.
- Drain well, and mash thoroughly. Allow to cool for a few minutes, then add the egg yolk and mix well. Set aside.
- Meanwhile, scrub the small potatoes thoroughly and slice thinly. The slices should be no more than 2-3mm thick.
- 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.
- Preheat the oven to 180°C (350°F).
- Brush the inside of each of 10 holes in a 12-hole muffin tin with oil. Divide the mashed potato between the oiled holes.
- 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'.
- Repeat with the remaining slices to make 9 more roses.
- Bake at 180°C (350°F) for around 45 minutes until cooked, golden and crispy. Serve at once!
Approx. per 'rose': 116 calories, 5g fat, 2g protein, 17g carbs
Crispy potato roses – step by step
1. Overlap the thinly sliced potato.
2. Carefully roll up.
3. Press the rolled slices into a prepared muffin tin (see recipe).
4. Bake until crispy!
If you’re making these delicious crispy potato roses as part of a romantic meal, you might also like these recipes for love apple soup with cheesy toast hearts, sahlab – a delicious ancient aphrodisiac, and Nutella shortbread hearts – an easy bake with only 3 ingredients.