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Chef John’s Potato Roses

Shruthi
Chef John’s Potato Roses are crispy, buttery, and visually stunning potato rosettes baked in muffin pans. They make a gourmet side dish that turns any meal into a celebration. Simple ingredients, beautiful presentation, and irresistible flavor make this recipe unforgettable and ideal for special occasions.
Print Recipe
Prep Time 7 hours 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American, French Inspired
Servings 2
Calories 240 kcal

Ingredients
  

  • 4 large Russet or Yukon Gold potatoes, thinly sliced
  • 4 tablespoons melted unsalted butter
  • 3 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese
  • Fresh thyme or rosemary (optional garnish)

Instructions
 

  • Slice the Potatoes
    Preheat oven to 375°F (190°C). Grease a muffin pan. Slice potatoes very thin using a mandoline.
  • Season the Slices
    Place potato slices in a bowl. Drizzle with melted butter and olive oil. Add salt, pepper, garlic powder, paprika, and Parmesan. Toss to coat.
  • Form the Roses
    Arrange overlapping slices in a long row. Roll tightly to form a rose shape. Place each rose into the muffin cups.
  • Bake
    Bake for 45–55 minutes until edges are crispy and centers are tender. Cover loosely with foil if edges darken too quickly.
  • Garnish and Serve
    Sprinkle with fresh herbs and additional Parmesan. Serve hot and enjoy.

Notes

  • Use a mandoline for ultra-thin and even slices.
  • Coat slices thoroughly to prevent sticking.
  • Russet potatoes crisp more, while Yukon Golds taste creamier.
  • Bake on the lower rack to cook centers fully.
  • Rotate the pan halfway through for even browning.
Keyword Chef John potato recipe, crispy potato side dish, fancy potato appetizer, holiday potato roses, potato roses