Categories: Sides
Ingredients
- 1/3 cup butter, melted
- 2 lb. Yukon Gold potatoes, up to 2-inch diameter
- 1 tbsp minced fresh rosemary
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/8 tsp cayenne pepper
- 3 oz. Parmigiano-Reggiano, shredded
Directions
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Preheat oven to 400. Generously grease twelve 2 1/2-inch muffin cups with a little of the melted butter, reserving remaining butter for potatoes.
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Slice potatoes 1/8 inch thick using a mandoline or vegetable slicer, discarding end pieces that are mostly skin. Put slices in a bowl. Sprinkle with rosemary, salt, black pepper, and cayenne. Drizzle with reserved melted butter. Using your hands, toss until evenly distributed, about 2 to 3 minutes, separating and coating every slice. Add one-fourth of the cheese; toss to incorporate. Repeat 3 times with remaining cheese.
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Arrange potato slices in shingled layers in prepared muffin cups, with large slices on the bottom and small slices on the top to resemble flower petals.
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Bake until potatoes are tender and easily pricked with a fork, 45-60 minutes.
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To serve, gently loosen edges of potato roses with a fork and lift out of pan.