For the third day of potato recipes, I tried an artistic recipe which is so simple but looks beautiful. I saw this idea while searching for new potato recipes. The original one was baked in small bowls. I wanted to bake these in ramekins but as I used my peeler to slice the potatoes, the slices were too small and they were at the bottom of the ramekin. That is when I decided to bake in muffin mould. Today has been so hectic and I didn’t even cook the dish until 4 PM. So to hasten the process, I made just one serving just for my daughter. As the shaping of the rose takes time, I did only one.
The original recipe didn’t give any serving suggestions and I didn’t want to place just the rose in a plate. If you regularly watch Master Chef Australia, you might know that Gary and George ask the contestants to pair any main dish with something which actually enhances the whole dish. I felt lie I was in that situation. After a lot of thought, I decided to go with a simple coriander and curd mixture to go with the potato flower. I know that potato salad with yoghurt tastes so yum and so I was sure that this will also be delicious. I just tasted a spoon and was so happy with the taste. But still I wanted my daughter to taste it. When she tasted it her reaction told me that she loved it. She was so disappointed that I made only one rose. I have promised her to make some more tomorrow.
Potato – 2
Butter- 1 tsp
Salt -to taste
Pepper To taste
Curd/ Yoghurt – 1/4 cup
Coriander Leaves – 2-3 tbs
Butter muffin moulds and preheat oven to 200°C.
Using a mandolin slicer, slice potatoes into thin rounds. You can also use peeler to make thinner slices.
Wash them and drain water.
Wipe them clean with a towel.
Add butter, salt and pepper and mix well.
Arrange the rounds in the muffin mould in the shape of a rose by overlapping the slices.
Bake them in oven for 15-20 minutes until the potato is cooked.
Place the tray on top rack for the last five minutes to get a nice colour at the edges.
Mix together curd, coriander leaves and salt.
Spread this on a plate and place the rose in the centre and serve immediately.