Desserts
Cheesy Potato Roses
Potato roses with cheese — an easy, elegant side. Baked in the oven; they’re delicious if they pick up a little charred, grilled flavor.
Cheesy potato roses — a fun way to present potatoes.
Ingredients
Start here, then move straight into the method.
- 3 tbsp melted butter
- 2 tbsp grated Parmesan
- 1 tsp garlic powder
- 1 tsp dried thyme (zaatar)
- salt
- black pepper
- 1.5 kg potatoes
- For more creative potato recipes from Um Taha see: Potato Crisps (Meshbak)
Method
Follow the cooking sequence without leaving the page.
- Brush the cupcake tins with butter, then peel and wash the potatoes and use a potato slicer to cut them into thin rounds
- Pour the melted butter over the potato rounds and add the cheese, salt, garlic, thyme, and pepper, then toss so everything mixes well
- Arrange the potato slices from largest to smallest, and place them in the cupcake tins with the largest pieces on the bottom so they form a rose shape
- Place the cupcake tins in the oven for about 1 hour at 190°CTimers: 60 min
- Remove the Cheesy Potato Roses from the oven and let them cool for about 5 minutes only before serving so they setTimers: 5 min
- Serve the cheesy potatoes alongside salad, chicken, or fish, and optionally garnish with some chopped fresh thyme leaves
- #potatoes# potatoes_in_rose_shape# potato_roses# cheesy_potatoes# cheesy_potato_roses
Recipe tags
DessertsInternationalVegetarianGluten freeNut freeEgg free
Notes and serving ideas
- Potato Crisps (Meshbak)
