Valentine’s Day Potato Roses

METHOD

1. Using a mandolin, carefully slice the potatoes (skin on) into wafer thin slices. Wash under cold water to remove a little of the starch (the residual water will also help with the cooking process) & squeeze to remove excess water (as they are so thin, they can take it!).

2. Pop the potatoes in a bowl & add the seasonings: sea salt, pepper, oregano, lemon and parmesan. Mix to generously coat.

3. Arrange approx. 15-20 potato slices in a line, overlapping each other & with more potato layers towards the middle. Starting at one end carefully roll the slices up, tucking as you go, to create a potato rose.

4. Optional flavour twist: Lay a piece of prosciutto & 2 sage leaves down before the potatoes.

5. Place into a greased cupcake/muffin tin & gently tease the ‘petals’ until you are happy. Repeat to create more potato roses.

6. Pop in the oven for 45mins, uncovered, or until cooked through & crispy on top. As these are sliced so thin, they should cook in that time without risk of burning the tops. If needed place a piece of foil over them during cooking.

7. OPTIONAL: During the last 10mins brush over a little olive oil & grate over some more parmesan.

8. After removing from the oven, arrange in a dish to create a romantic bouquet effect & enjoy!

RECIPE CREATED & PHOTOGRAPHED BY REAL FOODIE

What you will need