Next time I make them I will get them out of the oven 5 minutes earlier. Nice but a bit too crunchy!
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INGREDIENTS
3-4 big red-skinned potatoes, thinly sliced
100g butter, melted (or olive oil)
3 tsp chopped rosemary leaves
2 garlic cloves, crushed
60g grated Parmesan cheese
3 sheets frozen puff pastry, just thawed
6-8 slices prosciutto, halved lengthwise (or bacon)
extra rosemary leaves, to garnish
METHOD:
Preheat oven
to 200°C.
Mix melted butter, rosemary and garlic in a small bowl and season with pepper.
Brush a 12 muffin tin with the butter.
Thinly slice
the potatoes using a mandolin.
Put potatoes in a big bowl. Add 3/4 of the melted butter to the potatoes and mix well. Add the Parmesan cheese and mix well with your hands to make sure all potatoes are well covered with the mixture.
Cut each
pastry sheet into 4 wide strips. Brush with remaining butter mixture.
Lay potato
slices along the long edge of the pastry strip so that the slices overhang the
pastry edge and only cover half the width.
Lay a strip of prosciutto over the
potato slices. Fold the pastry over the prosciutto and press firmly.
Starting at
the short end of the strip, roll up firmly. Place roses into the greased muffin
pan. Repeat with remaining strips. See video below.
There are many recipes for the potato roses. Some people just layer the potato slices one on top of the other and put them in the muffin tin. See left of the picture. Still nice!
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Season with pepper.
Bake for
40-60 minutes or until golden. Test with a skewer to make sure the potatoes are tender. You might have to cover thin with foil if the potatoes are getting too brown.
Scatter with
extra rosemary and salt to serve.
Makes 12
Nice to serve as a side dish. Here with pickled quail. Next time I make them I will do them without the pastry, only rolled with bacon strips.
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I varied the recipe a bit: I didn't' use the sweet potato and didn't boil the potatoes beforehand. But the video is good to see how the potatoes are layered.
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