So lately, there’s been tons of buzz over these beautiful show stopping apple roses and I’ve been dreaming of making them myself. But as usual, I couldn’t just copy the recipe and use apples for the filling. That just wouldn’t be me! Instead, I adapted the concept into something savory and insanely delicious. Using potatoes, puff pastry, butter (well, really margarine so I could serve these with grilled sausages), olive oil and garlic, I’ve created a cross between a tart and a knish and I, for one, am very happy with the results. Below are step by step pictures of the process to make these potato roses so you really can’t mess it up. Trust me, these roses are worth the effort. You should have seen the looks on my friends faces when I served them up.
It’s really a simple process. And if the first potato rose doesn’t roll the way you want it to, just unroll it and start again. Puff pastry is pliable and ready to do as you please.
Uncooked and already so pretty!
Yeah, that’ll just about do it. The puff pastry is flakey, the tops of the potatoes are golden brown and the butter, oil and garlic have cooked into every bite.
2 lbs. (around 6-8) yellow potatoes
2 sheets frozen puff pastry, thawed in the refrigerator overnight
3 Tbsp unsalted butter or margarine
3 Tbsp extra virgin olive oil
1/2 Tbsp garlic powder
1 tsp kosher salt
Preheat oven to 375 degrees F. and grease a 12-cup muffin tin with nonstick cooking spray.
Cut the potatoes in half then carefully slice the potatoes as thin as possible. You can use a mandolin for this process for even slices or a very sharp chefs knife. Right away, place the sliced potatoes into a microwave safe bowl of water so they don’t turn brown.
Make sure the potatoes are completely covered in water then cover the bowl with plastic wrap and microwave for 10 minutes to make them soft. Pour the potatoes through a strainer to remove any excess water then set aside to cool for a few minutes.
Unwrap the puff pastry over a sheet of parchment paper. Using a rolling pin, roll the dough into a large rectangle, around 10 in x 12 in. Slice the dough in 6 even strips.
Microwave the butter for 30 seconds, until completely melted, then add the olive oil, garlic powder and salt and stir to combine. Brush the butter mixture over the top of the puff pastry strips.
Layer the potato slices along the length of each puff pastry strip, leaving half of the pastry uncovered. Fold the empty half of the pastry over the potatoes then carefully roll into a spiral. Place the potato roses in the prepared muffin tin.
Drizzle any remaining butter mixture over the top of the potato roses and sprinkle with salt and pepper.
Bake the potato roses for 45 minutes, until the puff pastry is cooked through and the tops of the potatoes are golden brown.
When the potato roses come out of the oven, leave them in the muffin tin for 10 minutes then move to a cooling rack.
Here are a few ways to adapt this recipe:
– spread pesto on the puff pastry instead of the butter mixture.
– layer a strip of pastrami or lamb bacon over the potatoes before rolling up the pastry.
-sprinkle cheddar cheese over the top of the potato roses when there is 10 minutes left on the cooking time.
– serve with cooked sausages
Every time I make these, my kids can’t help but grab at them before I say it’s okay! Seriously, Nora came right into the picture and took one. This is not staged.