Chef John's Potato Roses

1. 1

   Preheat the 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. 2

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

3. 3

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

4. 4

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

5. 5

   Loosen the edges of the potato roses with a fork and lift them out of the pan onto a serving dish.

• Calories 502.49 kcal High
• Protein 9.79 g Moderate
• Carbs 92.25 g Moderate
• Total Fat 10.71 g Moderate
• Saturated Fat 6.65 g High
• Trans Fat 0.01 g High
• Cholesterol 22.51 mg Moderate
• Sodium 2514.0 mg High
• Fiber 7.92 g Good Source
• Sugar 1.78 g Low Source
• Added Sugar 0.11 g Low Source
• Calcium 212.36 mg Moderate
• Iron 1.58 mg Low Source
• Potassium 694.85 mg Moderate
• Vitamin A 27.73 mcg_rae Low Source
• Vitamin C 0.08 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Gluten