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Potatoes Adrianna

Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 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.