Potato roses

• Vegetarian
• Gluten free

• Produce

  • 400 g Floury potatoes to mash
  • 550 g Potatoes, small

• Refrigerated

  • 1 Egg yolk

• Baking & Spices

  • 1 Pinch Salt and pepper

• Oils & Vinegars

  • 3 tbsp Olive oil + a little

Found on family-friends-food.com

Ingredients

• Approx 400g floury potatoes to mash
• 1 egg yolk
• Approx 550g small potatoes for the roses
• 3 tbsp olive oil + a little extra for oiling the tin
• Pinch of salt and pepper

Directions

• Peel the potatoes for mashing. Cut into small dice, rinse and place in a saucepan, and cover with cold water. Bring to the boil and simmer for 15-20 minutes until soft. Drain well, and mash thoroughly. Allow to cool for a few minutes, then add the egg yolk and mix well. Set aside. Meanwhile, scrub the small potatoes thoroughly and slice thinly. The slices should be no more than 2-3mm thick. Place the potato slices into a bowl with the olive oil, salt and pepper and mix thoroughly so that all the slices are coated in the oil. Preheat the oven to 180C. Brush the inside of each of 10 holes in a 12-hole muffin tin with oil. Divide the mashed potato between the oiled holes. Now, lay out about 10 slices of potato in a row, overlapping the slices. Start at one end and carefully roll them up, then push the rolled up sliced into the mashed potato in one of the holes. If necessary, arrange a few more slices around the edge to finish the rose. Repeat with the remaining slices to make 9 more roses. Bake at 180C for around 45 minutes until cooked, golden and crispy. Serve at once!

Nutrition