Potato Roses
recipe

These beautiful and delicious potato roses make a great side dish for Easter dinner or any festive table. They are made from mashed and thinly sliced potatoes, baked to a lovely golden brown.
Preparation Time: 1 hour
Serving Size: 12 roses

Ingredients:

- 400 g starchy potatoes
- 1 egg yolk
- 550 g waxy potatoes
- 3 tbsp olive oil
- 1 Maggi Fond Cup vegetable

Instructions:

1. Peel the starchy potatoes, cut them into smaller pieces, and boil in water until tender.
2. Mash the cooked potatoes with a masher, let them cool slightly, and add the egg yolk. Mix well.
3. Wash and scrub the waxy potatoes (do not peel) and slice them thinly (no more than 2 mm).
4. Toss the potato slices with olive oil and Maggi Fond Cup.
5. Grease a muffin tin and evenly distribute the mashed potatoes into each cavity.
6. Arrange about 10 potato slices in a line, overlapping them so that they cover half of the previous slice. Roll the slices to form a rose shape and place it in the mashed potato.
7. If needed, add a few extra potato slices around the edges to finish the rose.
8. Repeat for every cavity in the muffin tin.
9. Bake in a preheated oven at 180°C (350°F) for about 45 minutes, until the potatoes are beautifully golden.
Nutritional Information (per rose):
- Energy: 150 kcal
- Protein: 3 g
- Carbohydrates: 25 g
- Fat: 5 g
- Fiber: 2 g
- Salt: 0.3 g

Reviews: 3.61 (5185 reviews) ★★★★★ share