Potato Roses

Cortney Smith

Ingredients:                                                                                                                     Print recipe. Icon made by Freepik from www.flaticon.com

· 2 medium potatoes

· ½ cup olive oil

· Salt & pepper to taste

· 1-2 garlic cloves, minced

· ¼ cup parmesan, grated

· Fresh Rosemary, some chopped, some left whole

Directions:

1. Preheat oven to 375 degrees.  Grease a mini muffin pan and set aside.

2. With a mandoline, thinly slice potatoes.  

3. On a cutting board, overlap the potato slices in a long row, approx. 12-15 slices.  Brush with olive oil, sprinkle with salt, pepper, cheese and rosemary.

4. Place into mini muffin tin and open edges until they look like blooming roses.  

5. Bake for 30-35 minutes.  

6. Remove from oven.  Use rosemary branches as garnish and enjoy!

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