Chef John's Potato Roses

Recipe View Preheat oven to 400°F (200°C). Generously grease a 12-cup muffin tin with clarified butter, reserving the remainder for the potatoes. (5 minutes)

Recipe View Using a mandoline or a very sharp vegetable slicer, slice the potatoes to a thickness of 1/16 to 1/8 inch. Discard any end pieces that are predominantly skin. Place the potato slices in a large bowl. (10 minutes)

Recipe View Add the minced rosemary, kosher salt, freshly ground black pepper, and cayenne pepper to the bowl with the potatoes. Drizzle the reserved clarified butter over the potatoes. (2 minutes)

Recipe View Gently toss the potato slices with your hands, ensuring even distribution of the seasonings and butter while carefully separating the slices. Grate approximately one-quarter of the Parmigiano-Reggiano cheese over the potatoes and toss again. Repeat this process, gradually incorporating all the cheese, ensuring each slice is lightly coated. (5 minutes)

Recipe View Arrange the potato slices in the prepared muffin tin cups in uneven, overlapping layers, mimicking the petals of a rose. Use smaller pieces to fill in gaps and create a visually appealing, layered effect. (15 minutes)

Recipe View Bake in the preheated oven for 45 to 60 minutes, or until the potatoes are tender and easily pierced with a metal skewer. If the roses begin to brown too quickly, tent the muffin tin with foil during the final minutes of baking. (60 minutes)

Recipe View Carefully loosen the edges of the potato roses with a fork or small spatula. Gently lift them out of the muffin tin and transfer them to a serving platter or individual plates. (5 minutes)