Potato Roses
Servings: 7
4 medium yellow potatoes 1 Tablespoon garlic powder 4-5 Tablespoons olive oil
1 Tablespoon Italian Seasoning 1 teaspoon salt
½ teaspoon ground black pepper
¼cup+ 2 Tablespoons grated Parmesan Cheese 1/3 cup melted Butter
Preheat the oven to 375°. Use a food processor or a mandolin slicer to thinly slice potatoes. Generously grease a muffin tin with melted butter and set it aside. Place potato slices in a bowl. Add Italian seasoning, garlic powder, oil,¼ cup parmesan cheese, salt and black pepper. Drizzle in the remaining melted butter. Toss with your hands until all the potatoes are coated well, about 1-2 minutes. On a board; arrange 10-11 potato slices partially overlapped in a row.
Starting with the first slice, carefully roll them up, you have a rose
shape. If needed, you can add a few more slices to make a bigger rose. Hold the rose tightly between your fingers and place it in a greased muffin cup.
Sprinkle with some more parmesan cheese on top. Bake for around 55-60 minutes until the edges are cooked, golden and crispy.
Loosen the edges of potato roses with a fork to lift out. Arrange in a serving dish and enjoy.
Nutritional analysis per serving:
Calories 218; Fat 20g; Sodium 749 mg; Carbohydrates 20 g; Dietary Fiber 1.5 g; Protein 5.5 g
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