Chef John's Potato Roses
Make no mistake about it, this dish is labor intensive! They are fun to make and look great when finished, but it is a lot of work. We used 3# small Russet potatoes the first time that we made it because that is what it called for, but it made 18 of the roses. I doubt the type of potatoes will make any difference, but just know that you can experiment. We used grated Parmesan Cheese, because we could not find the cheese listed.
Ingredients
2 pounds Yukon Gold potatoes, no wider than a muffin tin cup
1/3 cup melted butter, divided
1 tablespoon rosemary
2 teaspoons Kosher salt
3/4 teaspoon ground black pepper
1 pinch of cayenne pepper
3/4 cup Parmigiano-Reggiano cheese
Instructions
Preheat oven to 400 F, and using a pastry brush, generously grease a 12-cup muffin tin with the melted butter, reserving the rest for the potatoes. Using a mandoline or vegetable slicer, slice each potato to 1/16- or 1/8-inch thickness. Discard end pieces that are mostly skin. Place potato slices in a large bowl, and add rosemary, salt, peppers and drizzle butter over the slices. Toss with your hands to evenly distribute herbs, about 2 to 3 minutes, trying to separate all of the potato slices. Mix about 1/4 cup of the cheese with the potatoes and toss, repeating twice more until all cheese is incorporated. Stack potato slices in uneven layers in prepared muffin tins, ending with some of the smaller pieces. Bake for 45 to 60 minutes, testing with a metal skewer for doneness. If potatoes look too brown, but are not cooked through, cover the pan with foil for the final minutes of baking. Makes 12 servings.