Description
Crispy Parmesan Potato Roses are an elegant twist on classic roasted potatoes, featuring thinly sliced russet potatoes seasoned with Parmesan cheese, garlic powder, and olive oil, shaped into beautiful spirals and baked until golden and crispy. Paired with an irresistible truffle-honey dip made from creamy mayonnaise or Greek yogurt, truffle oil, and honey, this appetizer is perfect for impressing guests or serving as a delightful snack.
Ingredients
Potatoes
- 2 large russet potatoes (firm for easier slicing)
- 2 tablespoons olive oil (to keep the potatoes from sticking)
- 1/4 cup grated Parmesan cheese (adds cheesy richness)
- 1/2 teaspoon garlic powder (for savory flavor)
- Salt and pepper (to taste)
Truffle-Honey Dip
- 3 tablespoons mayonnaise or Greek yogurt (creaminess with a tangy twist)
- 1 teaspoon truffle oil (adds elegant essence)
- 1 teaspoon honey (for sweetness)
- Pinch of salt (to enhance taste)
Instructions
- Preparation: Preheat your oven to 400°F (200°C) and lightly grease a muffin tin to prevent sticking and help the potato roses retain their shape.
- Seasoning the Potatoes: Thinly slice the russet potatoes and toss them in a bowl with olive oil, grated Parmesan cheese, garlic powder, salt, and pepper until evenly coated.
- Forming Potato Roses: Take a few potato slices at a time, overlap them slightly, and roll them up tightly from one end to form a spiral shape. Place each rolled spiral into a muffin cup carefully to maintain its shape.
- Baking: Bake the potato roses in the preheated oven for 30 to 35 minutes or until they turn golden brown and crispy on the edges.
- Preparing the Dip: While the potatoes bake, whisk together mayonnaise or Greek yogurt, truffle oil, honey, and a pinch of salt in a small bowl to create a smooth, flavorful dipping sauce.
- Serving: Allow the potato roses to cool slightly before gently removing them from the muffin tin. Serve warm alongside the truffle-honey dip for dipping.
Notes
- For best results, use firm russet potatoes to ensure easy slicing and crispiness.
- Use a mandoline slicer for uniform thin slices to help the potatoes cook evenly.
- You can substitute Greek yogurt for mayonnaise in the dip for a lighter, tangier option.
- Adjust the seasoning in the dip to taste, adding more honey for sweetness or truffle oil for stronger aroma.
- Serve immediately after baking for maximum crispness; leftovers can be reheated in an oven to restore texture.
