Potato Roses

Potato Roses

The phrase “eating with your eyes” rings true at Lonno Lodge. It’s almost unfortunate that you will break these perfectly formed Potato Roses with a hint of parmesan. But when you do, each morsel is incredibly fulfilling.

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Potato Roses

Course: Main CoursesCuisine: InternationalDifficulty: Easy
Servings

3

servings
Prep time

10

minutes
Cooking time

10

minutes
Total time

20

minutes

The phrase “eating with your eyes” rings true at Lonno Lodge. It’s almost unfortunate that you will break these perfectly formed Potato Roses with a hint of parmesan. But when you do, each morsel is incredibly fulfilling.

Ingredients

  • 1 Potato

  • 1 Tablespoon of Extra Virgin Olive Oil

  • 1 Egg

  • 2 Teaspoons of Grated Parmesan Cheese

  • Salt

  • Black Pepper

Directions

  • Using a mandolin, slice potato very thin.
  • Boil a pot of salted water. Add potato slices into the boiling water and allow to cook for 3 minutes.
  • Retrieve the potato slices from boiling water and place into a bowl of cold water to stop the cooking. Strain and dry thoroughly with paper towel.
  • In a small bowl, beat the egg with parmesan, a pinch of salt and black pepper.
  • Pour the egg mixture into three cupcake moulds.
  • Place potato slices in each mould. Ensure that the slices overlap the adjacent one. Line the mould completely and brush the edges with olive oil.
  • Bake in the oven at 180°C for 5 minutes.
  • Remove from the moulds and serve.

Notes

  • This recipe is part of our renown “The Charming Lonno Lodge Cookbook” that you can download for free or purchase as a printed copy on Amazon.