Rosemary Rosettes
Servings Prep Time
4people 20min
Cook Time
45min
Servings Prep Time
4people 20min
Cook Time
45min
Ingredients
  • 3lbs medium-sized yellow potatoes
  • 1/4cup PIckle Creek Rosemary Infused Olive Oil
  • more Rosemary Infused Olive Oilfor greasing muffin tin
  • 1Tbsp fresh rosemary, minced
  • 1/2cup freshly grated Parmesan
  • sea salt
  • cracked black pepper
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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!