Chef John's Potato Roses

Name: Chef John's Potato Roses
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 12 servings
Cuisine: French, Italian, American
Ingredients: 0.75 tsp Black Pepper; 0.33 cup Butter; 1 pinch Cayenne Pepper; 1 tbsp Fresh Rosemary; 0.75 cup Parmigiano Reggiano Cheese; 3 lb Potato; 2 tsp Salt

Side Dish 🥗 French 🇫🇷Italian 🇮🇹American Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-Food Pescatarian 🐟

Thinly sliced Yukon Gold potatoes are tossed with butter, rosemary, black pepper, and a touch of cayenne, then layered with Parmigiano-Reggiano in muffin cups to bake into golden, petal-like stacks. Each bite is tender inside with crisped edges and savory, nutty cheese throughout. Chef John's Potato Roses make an eye-catching side for dinner parties, holidays, or any special meal.

Prep15 mins
Cook45 mins
Serves12
DifficultyMedium

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

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

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

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