Potato Rose Bites

Follow our step-by-step guide on how to make Potato Rose Bites.

1. Step 1

   Begin by preheating your oven to a toasty 400°F (200°C).

2. Step 2

   Generously coat a 12-cup muffin tin with melted butter, reserving any leftover butter for later.

3. Step 3

   Next, grab a mandoline or vegetable slicer and transform Yukon Gold potatoes into delicate, thin rounds, aiming for a thickness of about 1/16 to 1/8 inch.

4. Step 4

   Discard the end pieces that are mostly skin.

5. Step 5

   In a spacious bowl, combine the potato slices with minced rosemary, kosher salt, black pepper, and a hint of cayenne pepper.

6. Step 6

   Drizzle in the remaining melted butter and use your hands to toss the mixture for 2 to 3 minutes, ensuring each slice is beautifully coated and separated.

7. Step 7

   Grate a quarter of Parmigiano-Reggiano cheese over the potatoes and toss to blend.

8. Step 8

   Continue this process, adding more cheese and tossing until every slice is enveloped in cheesy goodness.

9. Step 9

   Now, it’s time to get creative—stack the potato slices in the prepared muffin tin, layering them in a whimsical, uneven fashion to mimic the look of flower petals, finishing with the smaller pieces on top.

10. Step 10

    Slide the muffin tin into the oven and bake for 45 to 60 minutes, or until the potatoes are tender.

11. Step 11

    To check for doneness, insert a metal skewer; it should glide through the potatoes with ease.

12. Step 12

    If the tops begin to brown too quickly, simply cover the muffin tin with foil for the last few minutes of baking.

13. Step 13

    Once they’re perfectly cooked, gently loosen the edges of your potato roses with a fork and lift them out of the tin to serve.

14. Step 14

    Enjoy the delightful presentation and the comforting flavors of this unique dish!.