Potato rose

 

Servings: 1

 

 

 

Ingredients: 

 

1 large, round Gold potato

 

1 – 1  1/2 tablespoons grapeseed oil

 

1 small garlic clove

 

Salt and black pepper to taste 

 

 

Directions:

 

Line the interior of a ramekin with parchment paper, folding the sides as necessary to fit.  Trim the paper back to within 3/8″ to 1/2″ of the outside of the top.

 

Brush the interior piece of parchment paper with grapeseed oil. 

 

Cut the potato with a very sharp knife into thin, 1/8″ thick round slices.

 

 

 

Chef’s Note:  The objective throughout this recipe is to keep the potato slices whole.

 

 

 

Line a cookie sheet,  large enough to hold the potato slices in a single layer, with parchment paper. 

 

Rinse the potato slices in a colander under cold water. 

 

Allow potato slices to drain and place them carefully in a 3-quart sauce pot.  Barely cover with cold water. 

 

Heat the water to boiling.  Reduce the heat to lower the liquid to a gentle simmer and cook the slices for between 3-5 minutes or until barely tender and pliable.  

 

Drain. 

 

Individually lay each potato slice on the parchment paper.

 

Pat with a clean cotton towel and allow to cool. 

 

Preheat the over to 400° F. 

 

Place grapeseed oil in a small bowl and add garlic.  Add a pinch of salt and freshly ground black pepper.  Stir.

 

From the largest slice to the smallest, use a tong to dip each side of a potato slice in the oil and garlic mixture. 

 

Place dipped potato slice “petal” along the inside edge of the oiled ramekin until the entire surface is covered. 

 

Continue adding dipped potato slice “petals” to make successive layers, working inwards, until the ramekin is full. Overlap the prior slice with the new slice to create the “rose.”

 

Put the ramekins on a tray and place in the oven for approximately 20 minutes. 

 

Turn the oven up to 450° F.  for 10-15 minutes to turn to top of the rose golden in color.  

 

Remove the ramekin from the oven and allow the potato rose to cool slightly.  Lift the rose from the ramekin using the edges of the parchment paper. 

 

Place paprika in a tea strainer and sparingly sprinkle the top of the rose with paprika.

 

Plate the rose and decorate with parsley.