Potato Roses – A Side Dish That’s Stacked

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The technique is straightforward, but make sure you season the potatoes generously. I use about two teaspoons of kosher salt in this, and along with the cheese, that seems to be just about right. Having said that, taste for salt varies greatly from person to person, so remember what you used, and adjust next time if need be. These would be great for entertaining, since you can make them ahead, and keep them warm in the pan, or cool and reheat in the oven when you are ready to serve. I really hope you give these a try soon. Enjoy!

 
 
Makes 12 Potato Roses:
3 pounds Yukon Gold potatoes
2 teaspoons kosher salt
1/3 to 1/2 cup melted butter (1 stick)
1 tablespoon minced rosemary or 2 tablespoon thyme leaves
freshly ground black pepper and cayenne to taste
3/4 cup finely grated Parmigiano-Reggiano
 
– 400 F. for 45-60 minutes

Sumber https://foodwishes.blogspot.com/

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