These spuds are dressed to impress and ready to party! By far one of my very favorite way to eat potatoes is in this appetizer form with no dairy required! Crispy edges on the outside and a soft fluffy inside with the most delicious flavor from homemade caramelized onion and roasted garlic spread. A few steps to making them but nothing complicated and the result is worth celebrating!
Makes: Approximately 12 potato roses
Active time: 30 minutes
Inactive time: 45 minutes
Ingredients:
For potato roses and mashed potato base:
- 3 medium or 4 small red skinned potatoes (smaller is better) washed and dried, divided
- Drizzle of olive oil for coating potatoes, plus more for coating muffin tins
- 2 teaspoons Kosher salt and a few grinds fresh ground black pepper, divided
- 1 1/2 tsp fresh minced thyme or rosemary, divided
- 3 whole garlic cloves
- 2 Tbs regular or vegan butter
- 1/4 cup regular or unsweetened plant based milk
- 1/2 cup fresh grated parmesan cheese, divided (optional)
For caramelized onion spread:
- Olive oil for coating pan
- 1 head garlic, roasted (you can purchase roasted cloves or roast your own by cutting 1/3 off top of head of garlic, wrapping in foil amd baking at 400 for 30-40 minutes until cloves have softened.)
- 1 small onion, sliced into thin moons
- 1 tsp salt
- 1 tsp fresh thyme or 1/2 teaspoon dried thyme or herbs de provence
- Splash of white wine or veggie broth
Directions:
Make caramelized onion sauce:
Add onions to olive oil in a small sauté pan over medium low heat. Let onions sweat until softened but if they look browned too quickly turn heat lower. After 8-10 minutes add a drizzle more oil if needed, salt, and herbs, stir and continue to cook slowly over low heat, stirring occasionally. After a few more minutes when onions have turned golden, add a splash of white wine or vegetable broth and cook a final few minutes or until liquid is absorbed and onion are deep golden and tender. Purée with an immersion blender or add to a blender or food processor to purée until smooth. Taste and adjust seasonings to taste, if needed. Set aside.
Make mashed potato base:
Chop two of the potatoes, add to a pot of cold water along with the 3 whole garlic cloves, and bring to a boil. Boil for approximately 15-20 minutes until fork tender, then remove from heat and drain. Put back on the stove, turn heat to low and add the regular or vegan butter, half of the fresh thyme, regular or plant based milk, and season with salt and pepper. Stir frequently, and once butter and milk have heated, mash or whip with a hand mixer until smooth. Remove from heat and set aside while you make the potato roses.
For potato roses:
Preheat oven to 350.
Use a mandolin to slice the remaining red potatoes on the thinnest setting, approximately 1/8 inch, and slice them short end side down. Repeat with remaining potatoes and place in a mixing bowl. Drizzle in olive oil, add salt, pepper, the other half of the herbs and stir to combine.
Grease the muffin tin and place a small spoonful of the mashed potato mixture into the bottom of each cup. Lay 6-8 slices of potatoes flat and overlapping each other on mat or cutting board and spread a spoonful of caramelized onion sauce across the middle of the slices. Roll up carefully into a rose shape and place in mashed potato mound at the bottom of one of the muffin cups so it secures the base of the potato rose. Repeat with the remaining potato slices, placing one into each muffin cup. If your potato slices are larger you may need more potato filling at the base and surrounding the edges to secure them. Sprinkle all roses with grated Parmesan cheese, if using, or omit.
Bake at 350 for approximately 45 minutes until potatoes are golden and edges are crispy. Let cool a few minutes before carefully removing them using a fork or spoon to scoop each rose out from the base then place on a platter and serve.
Enjoy this recipe or have questions? Feel free to leave a comment!
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