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.