I discovered my new favorite way to cook potatoes, and surprisingly enough, it utilizes a muffin tray!
The recipe is super simple and unbelievably delicious. The potato rosettes come out crispy on top and around the edges, and soft and buttery in the middle. My favorite part though, is the last slice at the bottom. It soaks up all the butter and olive oil and is just sinfully decadent. Think of the bottom of a piece of baklava – super saturated in honey and butter. That’s what it’s like, only, in potato form.
Crispy Potato Rosebuds
Recipe adapted from Souvlaki for the Soul
- 3 medium russet potatoes (any will do though), scrubbed and peeled
- Scant 1/4 cup olive oil
- Salt, pepper, and garlic powder to taste
- 4 tablespoons butter
Thinly slice potatoes, or if you’re fancy, use a mandoline for even and very thin slices. Toss potato slices in olive oil and sprinkle with salt, pepper, garlic, powder, and any other spice you might be using.
Stack potatoes into muffin tin holes until you reach the top. Try to make a neat stack so you can fit pretty many, also being sure to slide some around the sides (those will get extra crispy!). They top each stack with a little knob of butter.
Place muffin tin in a 350° oven and cook for 45-50 minutes. Potatoes will be finished when they are brown on top and have shrunken slightly. Allow them to rest a few minutes, then remove from tin carefully and enjoy.
You will LOVE to make potatoes this way I promise. It’s sort of similar to Scalloped Potatoes, except half the work and no heavy cream. I also am fond of individual potato servings, because you get crispy pieces in every stack. On the YUM meter, this is about a 9.