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Chef John's Potato Roses
December 26, 2016

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.

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