Potato Roses
Pane-bistecca
These potato roses look beautiful and are a highlight on any plate! And the important thing is, they’re not difficult to make at all!
But I didn’t just want crispy potatoes, I also wanted soft mashed potatoes, or should I say soufflé potatoes? That’s what happened when I added egg.
The result was a wonderful potato pot with creamy mash as a base and crispy potato slices in the shape of a rose!
I cooked the mash in the TM6, so it hardly took any effort.
But I didn’t just want crispy potatoes, I also wanted soft mashed potatoes, or should I say soufflé potatoes? That’s what happened when I added egg.
The result was a wonderful potato pot with creamy mash as a base and crispy potato slices in the shape of a rose!
I cooked the mash in the TM6, so it hardly took any effort.
Ingredients
For the mashed Potatoes:
800 g floury potatoes, peeled and cut into thick slices
1 tsp Salt
300 ml Milk
25 g Butter
some Nutmeg
2 Egg yolks
10-12 medium-sized potatoes (not floury)
Olive oil
Salt and Pepper
Paprika
Chili
For the Roses:
Instructions
1
Step 1
For the soufflé mash, insert the butterfly whisk into the TM6. Place the potatoes, salt, and milk in the mixing bowl and cook without the measuring cup for 30–35 minutes/95 °C/<--/speed 1.
2
Step 2
Add the butter and nutmeg, insert the measuring cup, and purée for 30 seconds/speed 3. Remove the butterfly whisk. Purée again for 30 seconds/speed 3.
3
Step 3
Alternatively, cook thick mashed potatoes as usual.
4
Step 4
Allow to cool slightly, then mix in the 2 egg yolks.
5
Step 5
Divide this mixture between 12 small ovenproof ramekins, then tap them briefly on the work surface to reduce any air bubbles.
6
Step 6
For the roses, brush the potatoes well under water and dry them. Then slice them directly into a bowl filled with cold water using a cucumber slicer. Wash them briefly, then drain and dry them briefly on kitchen towels.
7
Step 7
Place the slices in a bowl, season, add a little olive oil, and mix everything well so that the potato slices are nice and shiny.
8
Step 8
Lay out 15-20 slices in a row on a work surface, half overlapping each other. (see pictures) The slices do not have to be the same size; on the contrary, it looks more natural if they are irregular!
9
Step 9
Now roll up the slices and stick them into the soufflé mashed potatoes. Allow them to fall apart slightly and add more slices if necessary until you have a beautiful rose.
10
Step 10
Sprinkle with a little chili and paprika and bake in the oven at 180°C for 35-45 minutes.
11
Step 11
I couldn’t get my roses out of the container, but you can with muffin tins. That way, you can serve them without the glass.
Notes
More Potato Recipes!
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