Chef John's Potato Roses

4.6
(109)
92 Reviews
48 Photos

Baked rose-shaped potato gratins would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. The technique is straightforward, but make sure you season the potatoes generously.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
Allrecipes' editorial guidelines
Updated on February 4, 2024
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
1 hr
Servings:
12
Yield:
12 potato roses
Jump to Nutrition Facts

Ingredients

  • 3 pounds Yukon Gold potatoes, no wider than a muffin tin cup

  • ⅓ cup melted butter, or as needed, divided

  • 1 tablespoon minced fresh rosemary

  • 2 teaspoons kosher salt

  • ¾ teaspoon freshly ground black pepper

  • 1 pinch cayenne pepper

  • ¾ cup grated Parmigiano-Reggiano cheese

Directions

  1. Preheat 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 potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.

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

  4. Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.

  5. Loosen edges of potato roses with a fork and lift out of pan to serving dish.

    Chef John's Potato Roses
    Chef John

Recipe Tip

In place of the 1 tablespoon of fresh rosemary, you can use 2 tablespoons of fresh thyme leaves.

Editor's Note:

Please note the differences in ingredient amounts when using the magazine version of this recipe.

Nutrition Facts (per serving)

157 Calories
7g Fat
21g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 157
% Daily Value *
Total Fat 7g 9%
Saturated Fat 4g 21%
Cholesterol 18mg 6%
Sodium 440mg 19%
Total Carbohydrate 21g 8%
Dietary Fiber 2g 7%
Total Sugars 0g
Protein 4g 9%
Vitamin C 0mg 0%
Calcium 58mg 4%
Iron 0mg 1%
Potassium 11mg 0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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