A dish so beautiful it blooms on your table—and so delicious it disappears in minutes.
This is a recipe my daughter Rose has lovingly perfected. A couple of times a year, we are blessed by the warmth of her kitchen and the aroma of these heavenly potatoes curling into the shape of a rose.
They’ve become a staple on our Thanksgiving table—and they always steal the show. Crisped edges, soft centers, a whisper of herbs, and a whole lot of love. We call them Rose Potatoes for two reasons: the name of their maker… and the way they bloom in the oven.
Here’s how to make this edible bouquet:
🌿 Ingredients:
- 4–5 medium potatoes (Yukon Gold or Russets work best)
- 3–4 tbsp melted butter
- 1 tsp dried rosemary
- 1 tsp dried basil
- Salt & black pepper to taste
- Pinch of cayenne pepper (for a soft kick)
- ½ to 1 cup grated parmesan cheese
- Butter (for greasing muffin tin)
👩🍳 Instructions:
1. Slice the Potatoes Thin
Use a mandoline or a sharp knife to slice the potatoes into thin, coin-like rounds. The thinner the slice, the better they’ll curl into petals.
2. Season the Slices
In a large mixing bowl, gently toss the potato slices with melted butter, rosemary, basil, salt, pepper, cayenne, and lots of parmesan cheese. Make sure every slice gets coated in buttery goodness.
3. Build the Roses
Grease a muffin tin generously with butter. Start layering the potato slices around the edges, overlapping slightly—big slices on the outside, smaller ones toward the center—until you form a rose.
4. Bake to Perfection
Bake in a preheated oven at 400°F (200°C) for 50–60 minutes, or until the edges are golden and crisp and the center is tender.
5. Serve with Love
Let them cool slightly before lifting gently from the muffin tin. Serve warm. Watch smiles bloom.
✨ Final Note:
Rose Potatoes are more than just food. They’re art. They’re tradition. And they’re a reminder that the most meaningful dishes are often the ones tied to the people we love.