Categories: Sides

Ingredients

• 1/3 cup butter, melted
• 2 lb. Yukon Gold potatoes, up to 2-inch diameter
• 1 tbsp minced fresh rosemary
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/8 tsp cayenne pepper
• 3 oz. Parmigiano-Reggiano, shredded

Directions

1. Preheat oven to 400. Generously grease twelve 2 1/2-inch muffin cups with a little of the melted butter, reserving remaining butter for potatoes.

2. Slice potatoes 1/8 inch thick using a mandoline or vegetable slicer, discarding end pieces that are mostly skin. Put slices in a bowl. Sprinkle with rosemary, salt, black pepper, and cayenne. Drizzle with reserved melted butter. Using your hands, toss until evenly distributed, about 2 to 3 minutes, separating and coating every slice. Add one-fourth of the cheese; toss to incorporate. Repeat 3 times with remaining cheese.

3. Arrange potato slices in shingled layers in prepared muffin cups, with large slices on the bottom and small slices on the top to resemble flower petals.

4. Bake until potatoes are tender and easily pricked with a fork, 45-60 minutes.

5. To serve, gently loosen edges of potato roses with a fork and lift out of pan.

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