Baked Potato Rose

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.

Ingredients:

Potato – 2

Butter- 1 tsp

Salt -to taste

Pepper To taste

Curd/ Yoghurt – 1/4 cup

Coriander Leaves – 2-3 tbs

Procedure:

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.

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Baked Potato Rose

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Ingredients

  

Ingredients

• Potato - 2
• Butter- 1 tsp
• Salt -to taste
• Pepper To taste
• Curd/ Yoghurt - 1/4 cup
• Coriander Leaves - 2-3 tbs

Instructions

 

Procedure

• 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.