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.
