So lately, there’s been tons of buzz over these beautiful show stoppingÂ apple rosesÂ and I’ve been dreaming of making them myself. But as usual, I couldn’t just copy the recipe and use apples for the filling. That just wouldn’t be me! Instead, I adapted the concept into something savory and insanely delicious. Using potatoes, puff pastry, butter (well, really margarine so I could serve these with grilled sausages), olive oil and garlic, I’ve created a cross between a tart and a knish and I, for one, amÂ very happy with the results. Below are step by step pictures of the process to make these potato roses so you really can’t mess it up. Trust me, these roses are worth the effort. You should have seen the looks on my friends faces when I served them up.
It’s really a simple process. And if the first potato rose doesn’t roll the way you want it to, just unroll it and start again. Puff pastry is pliable and ready to do as you please.
Uncooked and already so pretty!
Yeah, that’ll just about do it. The puff pastry is flakey, the tops of the potatoes are golden brown and the butter, oil and garlic have cooked into every bite.
Here are a few ways to adapt this recipe: - spread pesto on the puff pastry instead of the butter mixture. - layer a strip of pastrami or lamb bacon over the potatoes before rolling up the pastry. -sprinkle cheddar cheese over the top of the potato roses when there is 10 minutes left on the cooking time. - serve with cooked sausages
Every time I make these, my kids can’t help but grab at them before I say it’s okay! Seriously, Nora came right into the pictureÂ and took one. This is not staged.