Aren’t these just so pretty?!?!?!
I mean, who doesn’t love a potato?
Okay, maybe some of you don’t.
But, maybe I can change your mind.
How about mashed potatoes? Creamy, fluffy, belly warming…
Or what about french fries? Crispy, hot, covered in gravy or ketchup…
Maybe baked? Filled will cold sour cream, caramelized onions, crispy bacon…
I’m sure I could sell you on any one of these options but sometimes, when you are trying to make your side dishes shine, potatoes aren’t the easiest to “pretty up”.
But these potatoes – made either way, can be a pretty addition to your family (or entertaining) table.
All you have to do is peel potatoes and keep them in water until you’re ready…
Slice ’em up (using a mandolin makes the job “tres easy”)
…stack them in a muffin tin…
Or to make them even more “tres pretty”, roll overlapping potatoes into rose shapes and bake until crispy!
Honestly, sooo pretty!!
Who needs a centrepiece when you have these!!!
- 6-8 potatoes, sliced thinly on a mandolin
- 4 cloves minced garlic
- 1/4 c freshly grated Parmesan (or aged asiago)’ plus additional for sprinkling
- 1/4 c softened butter
- 1/3 c olive oil, plus additional for drizzling
- salt and pepper to taste
- Preheat oven to 400 degrees and grease a muffin tin; set aside.
- In a large bowl, place butter, garlic, parmesan, olive oil, salt and pepper; stir well…
- Place potatoes in bowl and, with clean hands, rub in oil/butter mixture well.
- If stacking potatoes, place about 1 inch of potatoes in a stack into each muffin tin; sprinkle with about 1 tbsp of cheese and a drizzle of oil
- Alternatively, if you would like to make roses, place overlapping potato slices on a cutting board until you have a line about 12″ long; starting at one end, roll the potatoes and then stand up to display the rose and pop into the muffin tin.
- Place in oven and bake for about 25-35 minutes or until the top is golden and crispy.