Potato Roses

You want a bunch of potato roses? Today, the crispy potato rose is a dish that looks beautiful and tasty in any case! The tart with roses I made before was very much appreciated and gave me courage to recipe.

How to make Potato Roses?

Making potato roses isn’t as hard as it sounds. But all you need is small muffin containers. If you have other oven-resistant containers, you can also use them. I like to use the Tchibo’s muffin cup. However, as the campaign changes from time to time, you can find it in different colors and models.

Lubricate your muffin mold or place your little muffin sheets in maffin containers and lightly grease the paper. You can see both types in the photo. Cut the potatoes in a semicircular and ordered sequence. Wrap starting from one side to give rose shape.

Sprinkle with salt to the bottom of the mold. Place the rolled potatoes in muffin containers.

Continue to straighten the potatoes that you cut into margins. Repeat until completely covered.

Spread the melted butter or olive oil over the finished roses and sprinkle with salt and pepper according to your taste. If you wish you can use other spices. Roast in the oven grill until golden. If it is red before, you can cover it with greaseproof paper.


For the potato roses:
1 kg of firming potatoes
Rape oil to brush

Muffin molds (highly heatable)
Baking paper for lining the mold
A little butter or oil

For the quark dip:
350 g of lean quark
2 teaspoons freshly squeezed lemon juice
2 confit garlic cloves or 1 freshly pressed garlic cloves

1 tablespoon freshly chopped parsley


For the potato roses:
Preheat the grill or oven to 185 ° C indirect heat or circulating air. Cut the baking paper to fit the molds, fill the individual mold cavities with a little butter and line them with the prepared baking paper. I like to use butter because the baking paper sticks better. Sprinkle a little salt on the bottom of each mold and set aside until further use.

Peel the potatoes, rinse them off, dry them and cut them into thin slices with a slicer.

Place the individual potato slices in a row on a board and fold them carefully with both hands to form a rose.

Place the shaped potato rose in the center of the mold and fill it with more potato slices. Additionally, roll up a smaller slice of potato and put it in the middle of the potato rose. Continue until all potato slices are used up and you have formed about 5-6 potato roses.

Moisten the potato roses with a little oil, salt again and place on the grill or in the oven for about 35-40 until the surface is crispy. Should the surface be too dark cover with baking paper.

For the quark dip:
Thoroughly wash the parsley, shake dry and finely chop. Put together with all other ingredients in a bowl, stir thoroughly and season to taste.

Cover the cottage cheese dip in the refrigerator until further use.

To completion:
Remove the potato roses from the grill or from the oven and carefully remove them from the mold.

Serve and enjoy the potato roses along with the quark dip.

TIP: This fits a salad very well.