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Potato Roses. Recipe.

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The success of this recipe largely depends on the type of chosen potato.

High starch, baking types are likely to fall apart and looks disintegrated.

I prefer something like Yukon Gold type – long and medium starch to make these roses.

I tried substituting butter with good quality olive oil and the folks liked the butter version better.

Make some extra ones. This dish goes very quick and well.

Recipe

Peel the potatoes
Using Mandoline cut each potato lengthwise into pieces about 2 millimeters thin.
Wash in cold water to wash off excessive starch.
Salt, mix, leave to drain in a colander.
Melt butter and mix potatoes with it along with salt and pepper to ensure that each piece is covered in thin layer of it.
Smear ramekins with butter of fat all over from the inside.
Put a piece of pig lard or a bit of fatty side of bacon on the bottom of each ramekin
Heat oven to 425 F.
Start putting potato slices on the inside wall of ramekin. Each covering 3/4 of the previous one approximately.
Continue placing slices in this manner until you reach the center of ramekin.
Place all ramekins on metal tray. Cover them with foil.
Place in the oven for 40 minutes
At 40 minutes - check the readiness by taking one of the slices out and seeing if is done to your liking.
If not - keep cooking and checking every 5 -10 minutes.
When done, put them under a broiler for 5 mins but watch carefully to avoid burn the edges to ashes.
They have to look sexy.
Carefully take out of ramekin using a thin silicone spatula or knife.
Serve hot.

These potato roses go well with steak and any types of meat. Put some Hollandaise sauce on top to make them even more sexier.

Be well, fuck daily and be grateful!