Name: Chef John's Potato Roses
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Yukon Gold potatoes, no wider than a muffin tin cup - 3 pounds; Melted butter, or as needed, divided - ⅓ cup; Minced fresh rosemary - 1 tablespoon; Kosher salt - 2 teaspoons; Freshly ground black pepper - ¾ teaspoon; Cayenne pepper - 1 pinch; Grated Parmigiano-Reggiano cheese - ¾ cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

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Ingredients for - Chef John's Potato Roses

1. Yukon Gold potatoes, no wider than a muffin tin cup - 3 pounds

2. Melted butter, or as needed, divided - ⅓ cup

3. Minced fresh rosemary - 1 tablespoon

4. Kosher salt - 2 teaspoons

5. Freshly ground black pepper - ¾ teaspoon

6. Cayenne pepper - 1 pinch

7. Grated Parmigiano-Reggiano cheese - ¾ cup

How to cook deliciously - Chef John's Potato Roses

1. Stage

Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.

2. Stage

Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.

3. Stage

Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.

4. Stage

Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.

5. Stage

Loosen edges of potato roses with a fork and lift out of pan to serving dish. Chef John