Potatoes Adrianna

Appetizers, Sides, Vegetarian

Potatoes Adrianna

As a friendly reminder: Mother’s Day is thisnext Sunday. YASSS. Mark it on your calendar because if you don’t call your mom/get her a gift/think of her, etc. you’ll probably have a Beyonce-type beehive buzzing at your door.

There’s a classic French dish called FCI textbook and I cooked my through many of the recipes.

Potatoes Adrianna

Potatoes Anna consists of a bed of perfectly browned round slices of potatoes, layered on top of each other. It’s the simplest most perfect dish because it’s literally just carbs and salt and butter. EMOJI HEART EYES

Since the beginning of time I’ve wanted to make a version of it, my way and call it a very cheeky, Potatoes ADRIANNA.

Potatoes Adrianna

Potatoes Adrianna

Potatoes Adrianna

I started to think what would make regular potatoes anna more “Adrianna-like.” Mini version would probably do it but ultimately it was Billy who was like well you do shape like everything into a rose so…

I started to think to myself, does Billy think I’m basic?! But then immediately ditched that idea because I was so focused on making the prettiest carb rose ever!

These are SO delicious and SO addictive. On the inside they’re soft, almost like mashed potatoes and then the outside is insanely crispy. They’re like a much prettier, daintier tater tot.

The butter that’s rubbed on top is full of garlic, salt and crushed red pepper. The fresh chives on top add the freshest bite that makes you want to eat one after the other and never ever stop.

Potatoes Adrianna

Potatoes Adrianna

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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Serving Size: 12


  • 3 russet potatoes, peeled
  • 1/4 cup unsalted butter
  • 1 garlic clove, peeled and minced
  • 1 teaspoon salt
  • 1/2 teaspoon crushed red pepper
  • Fresh chives, diced, as garnish


  • Preheat oven to 400 degrees F. Spray a mini muffin pan with cooking spray and set aside.
  • Fill a large bowl with cold water and set aside. Using a mandolin set to the thinest setting possible, slice the potatoes into thin slices. They should be so thin that they’re easily bendable. Transfer the potatoes to the cold water. Continue until you’ve worked your way through all of the potatoes.
  • Meanwhile, to a small saucepan, set over medium heat, add the butter, garlic, salt and crushed red pepper. When the butter has melted, turn the heat off and allow to steep while you assemble the potato roses.
  • Lay one dish towel on the counter and set the potato slices side by side. Top with another dish towel to dry the potato slices. Stack the slices on top of one another and slice the potatoes in half. Place about 10 half moon slices next to one another, overlapping them. Roll them up as tightly as you can and transfer them to a muffin cup. If needed, you can add a few potatoes slices to the outside of the rose. Repeat until you’ve worked your way through all of the potatoes. You should end up with about 16 roses. Make more if you like!
  • Brush the tops of the roses with the butter mixture. Transfer to the oven to bake for 20 to 30 minutes, until evenly browned. Garnish with lots of chives and a sprinkling of salt.


Some tips!
1. If the halved slices are too tall, feel free to trim them so the half moons are shorter/smaller in size.
2. I found it best to start the rose with the thinnest possible slice.
3. For this recipe I used a mini muffin pan but you can use a regular muffin pan, too. It'll just mean that you'll need more slices to fill it. More like 15 to 20 slices vs. the 10 the recipe calls for above.
Did you make this Recipe? Tag me Today!Tag @acozykitchen on Instagram and hashtag it #acozykitchen
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  • Reply Meg February 24, 2017 at 7:34 am

    I love these… am thinking of making them for a dinner party and was wondering if you think they can be made in advance? like rolled and ready to go, but just like, chillin’ until I need to pop them in the oven? Maybe in the fridge or do you think they will brown?

    • Reply Adrianna Adarme February 24, 2017 at 11:27 am

      i think you could make them and then reheat them in a 200 degree oven and they’ll be great! i do fear that they’d brown a bit but you might not even notice because the top will be all crispy and golden brown.

  • Reply Penny May 7, 2016 at 4:56 am

    Hands down this recipe would make anything special! Kentucky Derby, Mother’s day,
    any weekday….Thank you.

  • Reply Eden Passante April 27, 2016 at 9:00 pm

    Beautiful! Love ways to make dinner feel a little more special!

  • Reply Brandon's Daily Dish April 26, 2016 at 5:16 pm

    Very pretty looking dish and nice technique on the potato. Enjoying you’re posts.

  • Reply Kari April 25, 2016 at 5:07 pm

    These are so beautiful! They are perfect for a pretty brunch!

  • Reply Anne April 25, 2016 at 11:36 am

    Looks lovely and what a great presentation – thank you
    BTW – what temp oven are you baking these at – I’m thinking 375-400…?
    thanks again

  • Reply Ariella April 25, 2016 at 8:42 am

    Such a beautiful dish.

  • Reply Mary Frances April 25, 2016 at 7:11 am

    These look so pretty and delicate! Would love to try out this recipe. I’m sure it was so fun making these.

    • Reply Adrianna Adarme April 25, 2016 at 10:18 am

      they’re so fun to make! definitely ask for help so it’s a group activity! 🙂

  • Reply Seth April 25, 2016 at 6:50 am

    You nearly gave me a heart attack! Mother’s day is NEXT Sunday, not this Sunday. X-D

    Also, those potatoes are too gorgeous to eat!

    • Reply Adrianna Adarme April 25, 2016 at 10:18 am

      thank you for clearing this up because now i have a sense of relief! 🙂

  • Reply Fernando @ Eating With Your Hands April 25, 2016 at 6:16 am

    Oh my god I wanna eat each one with one huge bite!

  • Reply Emily April 25, 2016 at 4:57 am

    Mother’s Day is actually NEXT Sunday, May 8!

    • Reply Adrianna Adarme April 25, 2016 at 10:18 am

      see my comment above. so grateful i have you guys because was about to send flowers for this weekend. that would’ve been such a fail! lol

  • Reply Vivian | Stay Alive and Cooking April 25, 2016 at 1:16 am

    Woaaah, love the way this looks! So fancy and delicious…. I could eat a whole batch 🙂
    I’ll save this for when I need a potato sidedish, it’ll definitely wow my guests!

  • Reply Tori//Gringalicious April 25, 2016 at 1:15 am

    My life is forever changed now that I’ve seen these! They look and sound absolutely incred!!!

  • Reply steph April 25, 2016 at 12:31 am

    adrianna!! you’ve outdone yourself !! instant classic!!!! I am OBSESSED!! potatoes are my one true food love! all the heart eye emojis!!! I sound v v unintelligent because clearly I am so excited and also possibly jet lagged. potatoes!!!

    • Reply Adrianna Adarme April 25, 2016 at 10:17 am

      thanks boo! have fun in london. love following along! oxo

  • Reply heather (delicious not gorgeous) April 25, 2016 at 12:16 am

    ahh, that texture (creamy on the inside, crispy on the outside; aka what i want for basically everything) sounds amazing! and i think mother’s day is in a little less than 2 weeks (may 8), not this sunday (but i’m sure an extra call and virtual hugs to our moms would be more than welcome :3).

    • Reply Adrianna Adarme April 25, 2016 at 10:17 am

      ahhh!!! this has totally made my day because I was about to send flowers to my mom to arrive this saturday!! AHH! thank you!