Crispy Parmesan Potato Flowers with Garlic Butter Steak Tips, FAQ & printable recipe

Tips for success

For the crispiest potato flowers, make sure the potato slices are completely dry before tossing with oil and parmesan. Pat them with paper towels after slicing.

Also, don’t skimp on the olive oil—it helps the parmesan stick and promotes even browning. If you have extra time, you can par-cook the potatoes in the microwave for 2 minutes before rolling, which helps them cook through faster.

When searing the steak, use a heavy skillet like cast iron and heat it until it's just smoking. This ensures a good sear without overcooking the interior. Don’t move the steak too much while searing; let it develop a crust.

To test doneness without a thermometer, press the steak with your finger—it should feel slightly springy, like the flesh between your thumb and forefinger when your hand is relaxed.

Variations

• Herb-Infused Potato Flowers: Add 1 tsp dried rosemary or oregano to the parmesan mixture before coating the potato slices. The herbs will perfume the flowers as they bake, adding another layer of savory flavor.
• Spicy Garlic Butter: Add 1/2 tsp red pepper flakes to the butter along with the garlic for a touch of heat. The spiciness balances the richness of the steak and the crisp potatoes.
• Chicken or Pork Variation: Substitute boneless chicken thighs or pork tenderloin strips for the ribeye. Adjust cooking times: chicken thighs need 165°F (74°C), and pork should reach 145°F (63°C).
• Veggie-Forward Version: For a lighter meal, serve the potato flowers with seared portobello mushrooms or halloumi instead of steak. The garlic butter works beautifully with mushrooms, and the dish becomes vegetarian.

Storage and make-ahead

Fridge

Store leftovers in airtight containers in the refrigerator for up to 3 days. Keep potato flowers separate from steak to maintain texture.

Freezer

Freeze cooked potato flowers in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat potato flowers in a 400°F (200°C) oven for 5 to 7 minutes. Reheat steak in a skillet over medium heat with a little butter until warmed through.

Leftover potato flowers and steak can be stored separately in airtight containers in the refrigerator for up to 3 days. To maintain crispness, reheat the potato flowers in a 400°F (200°C) oven for 5 to 7 minutes. The steak can be reheated in a skillet over medium heat with a little butter. Avoid microwaving the potato flowers, as they will become soggy.

The potato flowers can be assembled up to 2 hours ahead and kept in the refrigerator, covered, until ready to bake. You can also bake them fully and reheat them in the oven just before serving. The steak can be seasoned and sliced ahead of time, but cook it just before serving for the best texture. The garlic butter can be made in advance and kept in the refrigerator for up to 1 week.

Serving ideas

Serve this dish as a main course with a simple green salad or roasted vegetables on the side. The potato flowers are substantial enough to be a side dish on their own, but they shine as a bed for the steak.

Spoon the garlic butter over everything just before serving, and garnish with fresh thyme leaves if you have extra. This dish is best enjoyed immediately, while the potato flowers are still crisp and the steak is warm.

For a more casual presentation, you can plate the steak strips on a large platter and scatter the potato flowers around them. The garlic butter can be served on the side for dipping.

If you have leftover garlic butter, it’s delicious spread on crusty bread. This recipe is perfect for a date night or a special dinner with friends—it looks impressive but is surprisingly easy to pull off.

Frequently asked questions

Recipe card

Crispy Parmesan Potato Flowers with Garlic Butter Steak

Prep 30 minCook 39 minRest 3 minTotal 1 h 12 minServes 4

Ingredients

• 1 1/2 lb russet potatoes (about 3 medium)
• 3 tbsp olive oil, divided
• 1/2 cup finely grated parmesan cheese
• 1 tsp kosher salt, plus more for seasoning
• 1/2 tsp black pepper, plus more for seasoning
• 1 lb ribeye steak, sliced into 1/2-inch strips
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 4 sprigs fresh thyme

Instructions

1. Heat the oven to 400°F (200°C). Brush 8 cups of a 12-cup muffin tin with 1 tbsp of the olive oil. Using a mandoline, slice the potatoes paper-thin, about 1/16 inch thick. In a large bowl, toss the potato slices with the remaining 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Add the parmesan and toss gently to coat each slice.
2. Overlap 4 to 5 potato slices in a row, slightly offset, so they form a long strip. Starting at one end, roll the slices tightly into a spiral rose shape. Place each rolled rosette into a prepared muffin cup, with the cut edges facing up and the spiral on top. Repeat with the remaining slices, filling 8 cups.
3. Place the muffin tin in the oven and bake for 35 minutes, until the edges are deeply golden and blistered. The centers should be tender and the outer petals crisp. Remove from the oven and let rest in the tin for 5 minutes before carefully lifting out with a fork or tongs.
4. Pat the ribeye strips dry with paper towels. Season generously on both sides with kosher salt and black pepper. Let sit at room temperature for up to 30 minutes before cooking.
5. Heat a large cast iron skillet over high heat until smoking. Add the steak strips in a single layer (work in batches if needed). Sear for 2 minutes per side for medium-rare, using tongs to flip. The steak should have a deep brown crust. Let it rest for 3 minutes before slicing.
6. Reduce the heat to medium-low. Add the butter, garlic, and thyme sprigs to the skillet. As the butter foams, tilt the pan and spoon it over the steak strips continuously for about 1 minute, until the garlic is fragrant and the butter is golden and nutty. Remove the skillet from the heat. Let it rest for 3 minutes before slicing.
7. Transfer the steak strips to a plate and let rest for at least 3 minutes. The internal temperature should reach 145°F (63°C) for medium-rare. Reserve the garlic butter in the skillet for serving.
8. Arrange the crispy potato flowers on a serving platter alongside the rested steak strips. Spoon the foaming garlic butter from the skillet over the steak and the potato flowers, making sure to include the garlic and thyme leaves. Serve immediately.

Contains: milk

Estimated nutrition per serving

Calories

620

Protein

35 g

Carbohydrates

30 g

Fat

40 g

Automatic estimate from the ingredient list, not laboratory-verified.