Impress your guests with your culinary floral arrangements using only the humble potato! Thinly slice beautiful Yukon golds on a mandolin into a bowl, season with plenty of kosher salt, ground pepper, cayenne, freshly minced herbs and melted butter. Thoroughly mix by hand to evenly coat then grate and toss Parmesan cheese in. Stack those slices in a buttered muffin tin, bake and let your romance with the delicious potato intensify! Get the recipe for Chef John's Potato Roses.