WHAT YOU NEED:
▢ 3 LB Yukon gold potatos, sliced to* thickness with mandolin or carefully with knife (tips discarded)
▢ 3 Tbsp garlic Ghee!, melted
▢ 1 Tbsp crushed garlic
▢ 1⁄2 Cup gruyere cheese, grated
▢ 1⁄2 Cup parmesan cheese, grated
▢ 1 Tsp pepper
▢ 2 Tsp sumac
▢ 3 Tsp salt
▢ 1⁄4 Cup fresh basil leaves, minced + whole leaves for decorating your plate
▢ Muffin tin
WHAT TO DO:
- Preheat oven to 400 F
- Slice potatoes and place in large bowl.
- Brush your muffin tin cups with melted Ghee! Set aside.
- With clean hands, toss the potatoes with seasonings, herbs and remaining melted Ghee! Make sure all slices are coated well, they will stick together!
- Add in half of both cheeses, toss well and repeat a second time with remaining cheese until
- Layer slices in muffin tin cups to make stacks. Make sure none are folded over. Try to keep
the smaller slices for the tops as this will give even more to the rose shape.
- Excess water will be at the bottom of the bowl, that is ok! Top each stack with a small
amount of any remaining cheese or Ghee! left over in the bowl (not water)
- Bake in the center of your oven for 45-60 mins.
- Check at 45 mins for tenderness with a fork. If the potatoes are not cooked through but
edges are brown, cover the top of your pan with aluminum foil and bake additional time up
to 60 mins.
- Once done, remove from the oven. Loosen the edges of each stack with a fork and gently
remove onto your serving plate. Repeat with each.
- Gently squeeze in the edges of each stack with your fingers to mimic the look of roses. Have
fun with it and bend the pieces to look as you want!
- Decorate the sides with basil to give your roses leaves.
- Serve and enjoy!