Potatoes Roses

potatoes roses

Have you ever seen carved potatoes roses?

This video was my inspiration: http://www.youtube.com/watch?v=fJm8yQI2vzM

Well, I tried to make it easier and imagined I could slice the potatoes arrange them in muffins mold and bake them in the oven.

But how to remove them from the mold? Egg would be the necessary glue.

For this recipe I used red skinned potatoes about 10 cm/3 inch long and little more than 2.5-3 cm / 1 inch wide.

For 4 roses you will need:

  • Boing water, salted
  • 2 potatoes, very thinly sliced
  • Olive oil
  • 1 egg
  • salt
  • spices and herbs to taste (dried rosemary power, paprika, mexican spices, garlic powder,…)

Preparation

  1. Grease your muffins molds (I used silicon molds about 6-7 cm / 2.5 inch wide).
  2. Boil potatoes slices for 3-4 minutes in order to make them lightly pliable.
  3. Drain and let cool down. Toss them with little salt and spices to taste (I love dried rosemary powder).
  4. Preheat the oven at about 200°C/400°F.
  5. In a small cup beat the egg with the fork for about 30 seconds, add salt to taste.
  6. Add 2 teaspoon egg to each mold.
  7. Place the biggest potatoes slices into the mold beginning from the outside overlapping them partially. Constantine with the smaller slices in the same way.
  8. If you have very thin half slices you can use them for the center of the roses.
  9. Spoon the remaining egg into the flowers and brush carefully the flowers with olive oil.
  10. Bake in the oven at 200°C/400°F for about 10 minutes or until the borders begins to turn brown; reduce heat and bake for other 20 minutes at low temperature.
  11. Keep warm and remove form mold just before serving.

potatoes roses collage

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32 thoughts on “Potatoes Roses

  1. beautiful! I will try them this weekend.. thinking of serving on a slice of camembert and a bed of lightly garlic-ed spinach as a main course to my vegetarian guests,

  2. Those look beautiful. It’s the first time I’ve seen a rose made out of potatoes. The tomato rose is common. I’ve even done tomato rose. 🙂 Using paper molds was a good idea too. Did any fall apart when taking them out of the paper?

    • Thanks for stoppin by! I did not use papaer molds, I used siliconized muffin molds as in this way I did not need paper.
      It’s really easy to remove from the mold, the eggmixture keeps the whole together. I don’t know if using paper the egg mixture would stick to the paper, but the filling should keep the shape.

  3. I made your “roses” for our X-Mas Eve dinner w/DH’s Mom & served them w/a vegetable gratin, stuffed pears & baked glazed salmon. I wanted to challenge myself w/something new & visually stunning. The prep process looked tricky, but I got the visually stunning goal easier than expected thx to your excellent directions. Altho I had the silicon muffin molds, I used my ramekins sprayed w/non-stick oil. Sadly the edible outcome was rather bland of flavor even w/the addition of a generous amt of garlic. Could you suggest another add to improve the flavor? Otherwise I would probably use them more as a garnish instead of part of a meal. Thx for sharing this recipe & the challenge. 🙂

    • Hi Mary! Thanks for trying this recipe and remebering me to write down the seasonning addition options.
      My preference is rosemary! For most pototoes recipes I use fresh chopped rosemary from the garden, but for this recipe I think the easiest way (and optically the best) is the use dried rosemary powder, but paprika and other seasonning like the mexican mix works as well. The flavor can be added to the slices, but in the egg mixture as well. This depends on your taste and how strong are your herbs/spices.

  4. What a great way to prepare potatoes. I decided to give it a try, and it’s not exactly difficult but I did have a lot of difficulty making the potato slices stay in place. And most toppled over when I transferred the pan to the oven. I’d like to keep trying until I master this recipe, because I’d like to make this again for a special occasion dinner.

    • Thanks Vicke for trying this recipe. I think that if you use small mold (aready placed on the try) it’s easier, my molds are about 6 cm wide and I used medium small potatoes. For bigger mold perhaps it’s easier to place a small glass in the center of the mold while you are arranging the potatoes and remove it when you arrive at the center. I hope this will help.

  5. Pingback: Apparently people love to carve things out of potatoes. Thanks, Internet! | Rare

  6. HI! LOVE your blog . . . many great and creative ideas! One question – what else can I use in place of the egg? I’m vegan. xoxo

    • I’m not vegan and I don’t know every substitute, but I imagine that potatoes flakes with almond milk (+salt, pepper and nutmeg) may work as well. Chickpeas flour (also called “besan”) is also very good binder as India they make vegan crepes with this: search for “pudla” and you will find many recipes. I hope this will help you!

  7. Hi, I was wondering, would it be possible to make these in advance and keep them in the freezer untill i want to bake them? Im thinking about making them for christmas, but I hardly have time on christmas eve and day. also, would this work with sweet potatoes? thanks for sharing this recipe, its really amazing.

    • Hi Marijolein, I don’t think you can freeze uncooked potatoes, but I can imagine you can prepare the potatoes roses and cook them in advance, but only just until they are almost done (10 minutes + 15 minutes at lower temperature) and the egg-mixture set. I suppose that it would be easier to remove them from the mold if you coat the greased muffin molds with breadcrumbs, freeze them in the mold. The day you will need them, you can place them in the oven again for extra crunch at lower temperature for about 10 minutes or so. Check with the point of a knife if they are done. You can try with half portion in advance and check if it works. Please let me know if this works because your idea is great!

      • Thanks for your quick reply, I will try them somewhere next week and let you know 🙂
        i’ll also try them with sweet potato. I imagine this would be great with 3 color roses! (purple sweet, orange sweet and red skin potatoes)

      • Thanks for your quick reply, I’ll try them somewhere next week and let you know 🙂
        I will try it with sweet potato too, I imagine these would be awesome with 3 color roses. (purple sweet, orange sweet, and normal redskin potatoes)

      • Thanks for the quick reply. I will try them somewhere next week and let you know how it turns out 🙂
        I will also try the sweet potato, I imagine these would be lovely in 3 colors. (purple sweet, orange sweet, redskin normal potatoes)

    • HI! I think you are right! Some potatoes are like “flour” and break (as the kind for mashed potatoes) and other are more “sticky” as well as more”flexible”; are better for this preparation.

  8. Pingback: Roses potatoes cupcakes ovvero patate a forma di rosa | Angelina in cucina

  9. Pingback: Roses potatoes cupcakes ovvero patate a forma di rosa | Angelina in cucina

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