Crispy Herbed Potato Rosettes

 

I have seen quite a variety of these crisp buttery potato stacks on the Internet over the past few years.  Some done like roses, some simply stacked.   All attractive and crisp edged.  All requiring a certain amount of faffing about. 

 

At the weekend, I decided to put a different spin on them, and decided to try just layering them in concentric circles, radiating in size from larger overlapping slices on the bottom, topped with slightly smaller ones, all the way to a couple of really small slices in the centres, if that makes sense.

  

I was completely pleased with the end result.  I ended up with beautiful rosettes of potatoes . . .

 

with buttery crisp edges, some of them being ruffled . . .

 

and yet at the same time meltingly tender in the middle . . . the tip of a sharp knife will slip very easily into the centres without any resistance  . . .

 

Aren't they pretty?  I think so  . . .

 

At the same time they are beautifully flavoured . . .

 

with fresh herbs . . .  earthy rosemary, grassy thyme, sweet parsley  . . . . 

  

fine sea salt and coarsely ground black pepper.   Such a delicious combination!

 

You could add some garlic if you wanted to, but do be careful it won't burn. Burnt garlic can be quite bitter.  These are actually quite perfect as is. 

 

They look so pretty on the plate and would go with just about anything . . .  poultry, meat, fish  . . . 

 

They would also make a beautiful side dish for dinner parties, especially if you are serving more than one course and you don't want people to fill up too much on any one course . . . 

 

For a dinner party with multiple courses the recipe below could easily serve twice the number  . . . as you would only want to put one rosette on each plate . . .

 

Such a pretty addition.  I can hear all of the oooohs and aaaahs now!

  

I can't get over how very pretty these turned out and how incredibly delicious they are.  Especially if you are a fan of crisp edges mixed with flavourful tenderness!

Yield: variable

Author: Marie Rayner

Crispy Herbed Potato Rosettes

Crisp and buttery on the outsides, meltingly tender inside, with plenty of flavour.  Pretty too!

ingredients:

• 2 pounds potatoes, washed, dried and unpeeled
• 2 TBS butter, melted
• 2 TBS light olive oil
• 1 tsp finely chopped rosemary
• 1 tsp finely chopped thyme
• 1 tsp dried parsley
• 1 tsp salt
• 1/2 tsp coarse ground black pepper
• low fat cooking spray.

instructions:

How to cook Crispy Herbed Potato Rosettes

1. Preheat the oven to 195*C/375*F/ gas mark 6.  Line two or three baking sheets with foil and spray generously with low fat cooking spray.  Set aside.
2. Trim the ends of each potato and then cut the remainder into 1/8 inch thick slices. Put into a bowl along with the melted butter, oil, herbs, salt and pepper.  Toss together with your hands to combine well and coat all the potato slices as best as you can.
3. Arrange the potato slices in layered rosettes on the prepared baking sheets, by creating circles of overlapping potatoes, with the largest size slices on the bottom, topped with smaller slices of overlapping potatoes, placing the smallest slices in the centres. You should get three or four layers, counting the centres.
4. Bake in the preheated oven for 35 to 40 minutes, until the edges are golden brown and the potatoes are tender when you prod them with the tip of a knife.  Keep a watch on them to make sure they don't burn, depending on how thin you have sliced them. Remove from the baking sheet with a spatula to a heated serving plate and serve immediately.

Created using The Recipes Generator

 

I really hope you will try these out at your next dinner party or occasion!  I am having people over for Todd's Birthday later this week and really wanted to be able to present something as a delicious and yet very simple side for the Roast Beef I am planning on serving.  I think this is it! 

Up Tomorrow: Garlic Cheddar Chicken Bake