A fancy twist on an old favorite, this recipe features Pickle Creek Rosemary Infused Olive Oil.
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Rosemary Rosettes
Ingredients
- 3 lbs medium-sized yellow potatoes
- 1/4 cup PIckle Creek Rosemary Infused Olive Oil
- more Rosemary Infused Olive Oil for greasing muffin tin
- 1 Tbsp fresh rosemary, minced
- 1/2 cup freshly grated Parmesan
- sea salt
- cracked black pepper
Ingredients
- 3 lbs medium-sized yellow potatoes
- 1/4 cup PIckle Creek Rosemary Infused Olive Oil
- more Rosemary Infused Olive Oil for greasing muffin tin
- 1 Tbsp fresh rosemary, minced
- 1/2 cup freshly grated Parmesan
- sea salt
- cracked black pepper
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Instructions
Preheat oven to 400 degrees F. Using the Rosemary Infused Olive Oil grease a 12 cup muffin tin. Use a mandolin or vegetable slicer to slice potatoes to 1/8 inch thickness or thinner.
Place slices in a large bowl. Add 1/4 cup Rosemary Infused Olive Oil, minced fresh rosemary, and 1/2 cup Parmesan cheese. Season with salt and cracked black pepper. Toss ingredients to mix well.
Stack the potato slices in the wells of the muffin tin. Stack the larger ones on the bottom and the smaller ones on top so that the potato stacks resemble flowers. Bake at 400 degrees F until potatoes are tender and browned on top, about 45 minutes.
Carefully loosen the edges of the potato flowers from the tin and carefully lift unto a serving platter. Season with a touch more salt if needed. Enjoy!
