Everything is Rosy! Potato Style!

 

Potato Roses

Ingredients:

6 large Yukon gold potatoes, thinly sliced with a mandolin (I did just under 1/8 inch thick)

1/2-1 cup Parmesan cheese

6 tbsp butter (olive oil could also be used)

1 tsp Italian seasoning

1 tsp salt

1/2 tsp pepper

Preheat oven to 400 degrees F. Spray each cup of a 12 cup muffin tin (regular sized muffin pan) with cooking spray. Sprinkle 1-2 tablespoons Parmesan cheese on the bottom of each muffin cup.

Layer slices of potato on top of each other starting from the left, placing slices on top of the last. Then, start rolling, beginning at the right and rolling to the left to form a rose. Place in muffin tin. The slices will most likely spread out. Place additional potato slices in the middle to fill in the gaps.

Melt butter and stir in Italian seasoning, salt, and pepper. Spoon or brush mixture evenly over the tops of each rose.

Bake in oven for 40 minutes, or until edges are browned and crispy, and the rest is tender.

Makes 12 rose potatoes.