Chef John's Potato Roses

They turned out great. Ended up cooking them for about an hour and just as Chef John did covered them with foil for the last 15 mins. Served it with Chef John's version of beef tenderloin in caramelized pan sauce and a side of broccolini on hot cast iron serving platters. A fancy meal for sure and it was amazing. Thanks Chef John for another great recipe......keep em comin!

Easy and fun to make. They look lovely on the plate.

Presentable and very tasty. My Easter dinner guests were very impressed. Mandolin came in handy. I used disposable muffin tins for easy clean-up. Will definitely make these again. Thank you CJ.

Very nice presentation. I had to exclude the cheese as I needed a non-dairy side dish. It still was quite tasty. Next time I will arrange the potato slices on more of an angle in the muffin tray...the ones I merely stacked didn't look as "flowery" as the ones I put in on an angle. I also covered the muffin tray for the first 4o minutes and then uncovered for another 15. This ensured that the potatoes cooked all the way through when covered and then added a very nice golden colour with them uncovered. No burnt bits at all. For anyone interested in how these reheat, I tried one in the microwave and that was a little soggy. I tried one in the oven for about 12 minutes and that was better, but became a little too hard - difficult to cut through with a regular knife. I think the best way is to microwave to get the middle hot, and then stick in the oven for about 5 minutes to get just a touch of that crispiness back.

I seasoned the potatoes with white pepper, and a lemon herb mix. Cooked for one hour. Didn't need to cover it with foil, as the potatoes were actually cooked inside before the "petals" acquired the proper color. They were relatively easy to remove from the pan, but I caution other cooks against pressing the potatoes slices against sides of the pan cups when forming the rosebuds; they'll burn and stick to the pan, making it hard to remove the roses from it. I served this dish with roasted lamb shoulder at a Christmas party. Big success. Simple, a little time-consuming, but totally worthy.

These were delicious, and really not that much work for something interesting and impressive. My potatoes did start to accumulate moisture while I was slicing them (maybe I'm just really slow) and it made for some discoloration in the centers once they were cooked. Next time I make this, I will definitely give them a quick salt water soak and pat down before tossing in the oil.

4 star on taste however, it basically ruined my muffin pan and i broke a rubber spatula trying to extract them.

I LOVED THESE, all twelve members of my family did I've made them more than once and they absolutely LOVED them

Excellent! Without much artistic ability, I had to use the extra large muffin tin. Looked impressive and tasted great. Thank you!

I have made this twice and the second time was better. It does take a bit of practice getting them to look even a little like roses. I actually put the potatoes on edge instead of stacking them, and it made them very pretty but a little dry. My family really enjoyed them both times, probably as much for the variety as for the taste. I love Chef John's recipes.

Sooo good! The texture is perfect, crispy on the outside and creamy on the inside. They are also beautiful and impressive. Cooking for 2 so we had leftovers which I froze and then put back in the oven to reheat--not amazing like the first bake but still really good. Thanks for sharing!

so delicious, everyone in the house loved them

This recipe is excellent. Important to use Yukon Gold as recipe states. also watch the video and you can't go wrong.

April 12, - Easter Day I made these to go with our baked ham dinner. My husband LOVED them. I did make a couple of changes with the type of cheeses I had on hand. When mixing the potatoes, spices and cheese - I used a package of Kraft's Three Cheese Crumbles ( Monterey Jack, Colby & Cheddar) . Then I topped each "rose" off with some Parmesan 'flakes'. So don't be afraid to just use up your left-over cheeses, you might come up with your own family favorite. (This C-19 virus is sure making me do a lot more cooking so I am truly beginning to enjoy it. Love finding an old recipe with new twists - like this one.)

These were excellent. Don't skip the rosemary; it really adds great flavor. The only change I would make next time is to add less salt, since the Parmesan cheese itself is salty. Yum!

I used Yukon Gold and Red Bliss potatoes, and the salt seemed to draw out a lot of water from the potatoes before I was able to finish shaping. I wasn't sure if the butter layer of the potatoes took but everything came out well. I cut the potato slices mostly in half and layered standing with cut-side down. Brushed with butter before baking and decided to dust with cheese after baking, not before.

Excellent! I only had red potatoes which worked very well. I bought a mandolin especially for this recipe. I also arranged the slices to look like a flower. I made muffin tin liners with parchment paper & they worked perfectly. The individual roses came out easily with very little clean up. As some of the other reviews stated, the edges were crisp while the inside was soft & most. This recipe is elegant, tasty & a keeper!!!!

We loved it-did a dry run today, will make it for X-Mas dinner. We all like garlic so I will add a little garlic and use a little less rosemary, and possibly add a little butter or cheese to the top when they come out of the oven. They did look like roses, I put the larger slices on the bottom and smaller ones on top.

Excellent.....

Brought back childhood memories. My Mom would make these for me . I never knew the recipe as it was my Moms “ Secret “. Recipe is spot on and I video was very helpful

Mine did not look much like roses and stuck to the muffin tin.

thanks for the idea chef

Way to much salt. I will reduce to 1 teaspoon. Also I will fill each muffin tin farther over the top then I did. Great flavors and pretty presentation

This is good. It wasn’t as spectacular as I had hoped, but it is good. Good texture, but it tastes like plain potatoes with a little seasoning. I don’t think the parm added much. Also, 3 pounds of potatoes made 18 muffin cups worth, not 12. I made it exactly as the recipe was written. Also watched the video.

I made this for a dinner party, mine didn't look much like flowers but they tasted great.

loved it!! Put way more cheese than instructed though :P

Another Chef John great! Took a walk on the wild side and used dill versus rosemary and smoked Gouda versus Parmesan. Just fabulous! It's a keeper!

Tasted great - everyone loved them, but mine looked nothing like roses!

They were burnt on the edges And stuck to the pan So much effort, disappointed

This was very tasty and proper.

Followed exact directions and all was great. Lots of compliments on appearance and taste.

very good and easy to make. wife love'em. plan a repeat Sunday.

I made this according to instructions and it was way too salty. Next time I'll omit the salt. Maybe to better "glue" them together I'll add some cheddar cheese? Beautiful presentation with a little paprika.

Thanks once again Chef John. Absolutely amazing both in taste and presentation. A huge hit with my wife this Valentine.

This has become an easy favorite in my family. I love that I can adjust the amount of servings very easily.

I added minced garlic and it was delicious! A little on the salty side, but I maybe didn't use quite 3# of potatoes. The only drawback was they didn't stick together very well. I'm thinking a tablespoon or two of flour might help with that. I'm freezing tonight's leftovers to see how they reheat. Will definitely make again.

I made these vegan by substituting Miyoko's butter, and using a vegan parmesan cheese. They came out great! We ended up with 16 roses from 3 lbs of potatoes.

Taste Great, took me a little longer to make, but I'm confident it will go faster next time. Ho yes! There will be a next time! I may add some bacon next time too.

We used 3 # of small Russet potatoes, and it made 18 of these. We substituted grated Parmesan Cheese because we did not have access to the cheese mentioned. They are easy to make, they look wonderful, and they taste great. Make no mistake about it, this is a labor-intensive dish! Next time, we will only use 2 # of potatoes and see if we can still make the 12.

Attempted to do just what the recipe called for except I used Romano shredded cheese. Delightful!

didn't have Yukon Gold potatoes; used white potatoes. Not as good, will try it again.

we will be making these again.

These were great. Elegant and delicious!

Presentation is beautiful but they turned out a little dry. I think if I make them again that I will cover the potatoes until the very end and put them under the broiler to brown the top.

The wife and I really liked these. I would recommend cutting rec. in half for two people, also if you don't have a mandolin to get extremely thin slices the only way to get the rose shape would be to perhaps steam the slices in a microwave to get them to bend and shape in to the muffin tin.

I did a half batch. the mandolin was essential. It was so pretty for Valentine's Day.

Very nice presentation! Watch the levels of salt!

We stuck with butter, salt and pepper due to dietary restrictions. They were fun to make and very tasty.

I used a little less potatoes same amount of butter, cheese, and spices, cooked for 45 min, the edges were crispy and ther centers soft, they kept their rose shape and were delicious.

Incredible tasting potatoes! Didn't make any changes. Will try thyme instead of rosemary but really like the rosemary. My "roses" didn't come close to looking like roses. Must have done something wrong. Will keep trying. Still tasted great!!

I will definitely make this again! Everyone loved it.

So easy and easy to change it to fit your dish or taste buds. It a no fail! Thank goodness for mandolin slicers!

Loved these roses! A little too salty for my taste and I'm a huge salt lover so I was a really surprised by this but I will make again, just with less salt.

Easy and beautiful!

So delicious and flavorful. Followed the recipe exactly.

Awesome all the way around makes the cook look like pro!

these are outstanding!

no changes and will definitely make it again

I made and they were delicious. Will make again.

Family Liked them though I was not able to make mine very pretty.

My family LOVED these potatoes. There weren't any leftovers. My roses didn't turn out, but the flavor was GREAT. I'll just need to practice a bit more. I will be making these again!

This tasted great, but I my execution could be better. Since I don't have a mandolin, I think next time I'll just use my knife skills and slice them by hand. It's only my wife and I. We only need about 4 potatoes. Mine shrunk down quite a bit. It probably had to do with my pretty thin slices. I think an 1/8 slice might work best.

I did make a few changes only because I did not have the recipe in front of me. The ingredients were similar to those in the recipe. They were absolutely delicious!!! I sprayed my pan with olive oil cooking spray prior to adding my potatoe slices. They were a wonderful addition to my dinner.

These are fun and delicious, but a little skill is involved to get the picture result. I’ll follow the advice of another cook to edge the muffin tin with petals first.

The "roses" didn't hold together after removing from the muffin tins (perhaps the over-sized muffin tins were too large and the potatoes too small?) -so I ended up combining all of the thinly-sliced potatoes in a serving bowl. Tasty side dish!

Prep time depends on how precise you are with the potato slicing and how picky you were in the selection ( did not get just the right size but the Golden Yukons were only in a bag and some were much larger and were cut in half which produced a reasonable appearance. The cooking time was over an hour to get the right doneness. Tastes delicious! My wife has over 50 rose bushes and she was delighted AND wants them again. I'll cut the slices a bit thinner and with practice, it should be even better.

no changes necessary, I have used this recipe for a dinner party as well, love Chef John’s recipients , never had a fail yet!

Well worth the time they take to prepare. Add different herbs and spices to the melted butter to make this impressive accompaniment match the main event.

This is another great recipe from Chef John. The seasoning is perfect and it is as beautiful on the plate as it is to eat. The mandoline makes this an easy recipe.

tasted OK, but was very hard to serve. It ruined my muffin pan, and they fell apart on trying to get them on a plate.

Delicious! Effort required, but worth it. Took these to a holiday party and they were a hit. I added a sprinkle of garlic powder and onion salt to the tops right before baking. They cook down a little, so be sure and fill the muffin cups. Thanks to others who suggested using disposable muffin tins.

I halved the recipe and baked 6 of them using my toaster oven. I left out the rosemary because I had none and added some dried parsley.They were delicious and will certainly make them over and over again. They would be great for a dinner party and/or buffet. My husband and I ate all 6 with meat and vegies for dinner. Next time I will put less melted butter in each muffin cup and more melted butter in the mixture. I will also add some onion salt. Many thanks for this recipe.

I have made these a couple of times. If you cut the potatoes very thinly you can arrange them on their edge around and around and makes a much nicer presentation. I also finished mine with a scoop of sour cream and some paprika.

I would reduce the salt by a teaspoon

Attractive and delicious

This recipe is so easy and delicious we couldn’t get enough of them

So quick and easy. Next time I make this I think I will cook it covered with aluminum foil for the 1st 30 minutes so that the edges don't get so dark.

Very tasty Valentines dinner side. Awesome taste.

No changes. I will make this again! They were delicious.

I did it but I don’t have parmesan cheese, I used mazarolla instead! Taste was very delicious