Crispy Parmesan Potato Roses Baked in a Muffin Tin Tips, FAQ & printable recipe

Tips for success

For the crispiest results, use a mandoline to slice the potatoes uniformly thin. If you don't have a mandoline, a sharp chef's knife and a steady hand work, but consistency is key.

Don't skip the butter in the muffin tin—it's essential for the frico crust and easy release. You can also use a silicone muffin pan, but reduce the bake time by a few minutes as it conducts heat differently.

These potato roses are best enjoyed fresh from the oven, but they can be made ahead and reheated. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes until crisp again. Avoid microwaving, as it will make them soggy. The garlic-thyme butter can be made in advance and stored in the fridge for up to a week, or frozen for a month.

Variations

• Herb and Garlic: Add 1 tablespoon of chopped fresh thyme, rosemary, or sage to the butter mixture along with the garlic. This infuses the potatoes with aromatic herbs and complements the Parmesan beautifully.
• Spicy Chili: Sprinkle 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper over the potato slices before rolling. The heat balances the richness of the butter and cheese, adding a subtle kick.
• Cheese Swap: Replace the Parmigiano-Reggiano with an equal amount of aged cheddar or Gruyère for a different flavor profile. Both melt well and create a crispy, golden crust.
• Sweet Potato Version: Substitute half of the red and gold potatoes with peeled sweet potatoes. Slice them slightly thicker (about 2mm) to ensure even cooking. The natural sweetness pairs well with the salty cheese.

Storage and make-ahead

Fridge

Store leftover potato roses in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze baked and cooled potato roses in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 2 months.

Reheat

Reheat frozen or refrigerated potato roses on a baking sheet in a 375°F (190°C) oven for 5-8 minutes until hot and crisp.

Store leftover potato roses in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for 5-7 minutes until hot and crisp.

They can also be reheated in an air fryer at 350°F (175°C) for 3-4 minutes. Avoid microwaving, as it will make them soft and soggy. The texture is best when reheated in a dry heat.

You can assemble the potato roses up to 2 hours ahead and keep them in the refrigerator, covered, until ready to bake. If doing this, brush the tops with a little extra melted butter to prevent browning.

You can also bake them fully, let them cool, and refrigerate for up to 2 days. Reheat in a 375°F (190°C) oven until crisp. The garlic-thyme butter can be made up to a week ahead and stored in the fridge.

Serving ideas

Serve the potato roses as a stunning side dish alongside roasted chicken, steak, or grilled fish. They also shine as an appetizer on a dinner party platter, garnished with fresh herbs and flaky salt.

For a brunch spread, pair them with eggs and a green salad. Their dramatic appearance makes them a conversation starter, yet they are simple enough for a weeknight.

For the best experience, serve the roses warm, straight from the oven, when the petals are at their crispiest. If you're making them for a crowd, you can keep them warm in a low oven (200°F) for up to 30 minutes, but they are best within the first hour. Accompany them with a dollop of sour cream or a sprinkle of extra Parmesan for added richness.

Frequently asked questions

Recipe card

Crispy Parmesan Potato Roses Baked in a Muffin Tin

Prep 25 minCook 40 minTotal 1 h 5 minServes 6

Ingredients

• 600 g scrubbed red and gold potatoes
• 50 g melted garlic-thyme butter
• 70 g grated Parmigiano-Reggiano
• flaky salt, for finishing, to taste
• fresh rosemary leaves, for finishing, to taste

Instructions

1. Heat the oven to 400°F (200°C). Using a mandoline or a very sharp knife, slice the scrubbed potatoes into 1.5mm-thick rounds. Place the slices in a large bowl and toss with the melted garlic-thyme butter and grated Parmigiano-Reggiano until every slice is evenly coated.
2. Generously butter the cups of a 12-cup muffin tin. Use a pastry brush to coat the bottom and sides of each cup with softened or melted butter, ensuring no spots are missed.
3. Take a few potato slices and arrange them in an overlapping row, slightly offset. Roll the row tightly into a spiral to form a rosebud. Place the spiral into a prepared muffin cup, with the cut edges facing up. Repeat with the remaining slices, filling all 12 cups.
4. Place the muffin tin in the oven and bake at 400°F (200°C) for 40 minutes, until the butter bubbles and the top petals open and crisp with amber edges. The bottoms should be deep golden and crisp from the parmesan frico.
5. Remove the muffin tin from the oven and let it cool for 2 minutes. Use a fork to gently lift each potato rose out of the tin. Sprinkle with flaky salt and fresh rosemary leaves. Serve warm.

Contains: milk

Estimated nutrition per serving

Calories

210

Protein

7 g

Carbohydrates

27 g

Fat

9 g

Fiber

3 g

Sugar

1 g

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