Garlic Herb Potato Roses
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Garlic herb potato roses are a beautiful way to turn simple potatoes into a crispy, golden side dish. Thin potato slices are brushed with garlic herb butter, rolled into roses and baked in a muffin pan until tender inside with crisp edges.
Why You’ll Love This Recipe
- Crispy edges with tender centers
- Beautiful presentation
- Simple everyday ingredients
- Perfect for holidays and entertaining
Ingredient Notes
Potatoes: Yukon Gold potatoes work especially well because they hold their shape while staying creamy inside.
Butter and olive oil: The combination adds flavor while helping the edges become golden and crisp.
Garlic: Fresh garlic gives the potatoes plenty of savory flavor.
Thyme: Fresh or dried thyme pairs beautifully with potatoes.
Parmesan: Optional, but adds extra savory flavor and helps the edges brown.
How to Make Garlic Herb Potato Roses
1. Slice the Potatoes
Preheat the oven to 400°F / 200°C and grease 6 cups of a standard muffin pan.
Using a mandoline, slice the potatoes into very thin rounds, approximately 1–2 mm thick.
2. Make the Garlic Herb Butter
Combine the melted butter, olive oil, garlic, thyme, paprika, salt and black pepper.
3. Season the Potatoes
Gently toss the potato slices with the garlic herb mixture until evenly coated.
4. Form the Roses
Arrange 10–12 potato slices in an overlapping row.
Starting at one end, carefully roll the slices into a tight rose and place it upright in a prepared muffin cup.
Repeat with the remaining potatoes.
5. Bake
Bake for 40–50 minutes, until the centers are tender and the edges are deeply golden and crisp.
If the tops begin browning too quickly, loosely cover with foil during the final part of baking.
6. Serve
Let the potato roses rest for about 5 minutes, then carefully lift them from the muffin pan. Garnish with fresh thyme if desired.
Tips
- A mandoline makes the thin, even slices much easier.
- Keep the potato slices very thin so they roll without breaking.
- Pack each rose snugly into the muffin cup so it keeps its shape.
- Check the potatoes with a small knife to make sure the centers are tender before removing them from the oven.
Make Ahead
The potato roses can be assembled a few hours ahead, covered and refrigerated. Brush with a little additional butter before baking.
Storage
Store leftovers in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore the crisp edges.
Garlic Herb Potato Roses
Course: Side DishesDifficulty: Easy6
servings20
minutes45
minutes165
kcal1
hour5
minutesThinly sliced potatoes brushed with garlic herb butter, rolled into roses and baked until crisp on the edges and tender inside.
Ingredients
For the potato roses
850 g Yukon Gold potatoes
2 tbsp unsalted butter, melted
1 tbsp olive oil
2 garlic cloves, finely minced
1 tsp fresh thyme leaves or 1/2 tsp dried thyme
1/2 tsp paprika
3/4 tsp salt
1/4 tsp black pepper
Optional
2 tbsp finely grated Parmesan
fresh thyme, for garnish
Directions
- Prepare the Pan
- Preheat the oven to 400°F / 200°C. Grease 6 cups of a standard muffin pan.
- Slice the Potatoes
- Using a mandoline, slice the potatoes into very thin rounds, approximately 1–2 mm thick.
- Make the Garlic Herb Butter
- Combine the melted butter, olive oil, garlic, thyme, paprika, salt and black pepper.
- Season the Potatoes
- Gently toss the potato slices with the garlic herb mixture until evenly coated. Add Parmesan if using.
- Form the Roses
- Arrange 10–12 potato slices in an overlapping row. Starting at one end, carefully roll the slices into a tight rose and place upright in a muffin cup. Repeat with the remaining potatoes.
- Bake
- Bake for 40–50 minutes, until the centers are tender and the edges are deeply golden and crisp. Loosely cover with foil if the tops brown too quickly.
- Rest and Serve
- Let the potato roses rest for 5 minutes, then carefully remove them from the muffin pan. Garnish with fresh thyme if desired.
Notes
- Slice the potatoes very thinly so they are flexible enough to roll without breaking.
- Yukon Gold potatoes work especially well because they become creamy inside while the edges crisp beautifully.
- Pack each rose snugly into the muffin cup so it holds its shape while baking.
- Parmesan is optional and can be added for extra savory flavor and browning.
- For the crispiest texture, serve the potato roses soon after baking.
