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Preparation Time : 10
Cook Time : 60
Total Time : 70
Potatoes: 4 Medium (Skin on)
Melted Butter: 6 Tablespoons
Cayenne pepper: 2 Teaspoons
Ginger powder: 2 Teaspoons
Garlic powder: 2 Teaspoons
Black pepper powder: 2 Teaspoons
Salt: 1 Teaspoon
Dried Mint leaves: 2 Teaspoons (Crushed)
Preheat oven at 350 degrees F.
Grease a Muffin Pan lightly with melted butter.
Remove blemishes from the skin of the potatoes. *Do not peel. Slice the Potatoes evenly & thinly. The slices should roll easily. Use a Mandolin if you have one.
Wash thoroughly under running water in a colander. Shake off the excess water.
Transfer to a large bowl. Add all the above ingredients including the melted butter. *Reserve some melted butter for brushing later. Mix well with your hands separating the slices as they tend to stick to each other.
Arrange the sliced potatoes on a large chopping board or tray from right to left (overlapping) horizontally OR bottom to top (overlapping) vertically.
Roll from right to left if the potatoes are arranged horizontally. OR Roll from bottom to top if the potatoes are arranged vertically.
Place the Potato Roses in the prepared muffin pan. Add some more potato slices to make more petals if there’s room around the Roses.
Brush lightly with melted butter.
Bake in a preheated oven for 45 minutes to an hour.
When done, take the Roses our gently with the help of a small plastic spatula.
Serve hot with a dollop of Sour Cream & Sriracha or Tabasco Sauce. You may top these Roses with some grated cheese of your choice & crispy Bacon Bits.
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