Ingredients
12
12 servings
- •3 pounds Yukon Gold potatoes, no wider than a muffin tin cup
- •⅓ cup melted butter, or as needed, divided
- •1 tablespoon minced fresh rosemary
- •2 teaspoons kosher salt
- •¾ teaspoon freshly ground black pepper
- •1 pinch cayenne pepper
- •¾ cup grated Parmigiano-Reggiano cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
- Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
- Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
- Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
- Loosen edges of potato roses with a fork and lift out of pan to serving dish.
Nutritional Facts
Per 12 servings
- Calories: 157
- Carbohydrate: 21g
- Fat: 7g
- Fiber: 2g
- Protein: 4g
- Sugar: 0g
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