Old MacDonald's Potato Box Recipes
Potato Rose Garnish Ingredients Potato, peeled Butter Flavored Cooking Spray Fresh Thyme leaves mandoline muffin tin 2 plain wooden toothpicks for each rose Directions Using a mandoline, slice potatoes very thinly, you will need approximately 10 to 15 slices per rose. Put a large pot of water on the stovetop and bring to a boil. Remove from the heat and put the potato slices into the hot water for approximately one minute; remove the potato slices from the water to a towel to dry. On a flat surface, overlap each potato slice slightly in one continuous long row. Starting at one end of the long row, roll the 10 or 15 overlapped potato slices into a tight roll. Secure with two toothpicks. Lay the rose on its side and cut a very thin strip off the bottom edge so that the rose will sit straight on a plate when the toothpicks are removed. Be careful not to cut too much off. Spray a muffin tin generously with butter and place the rose in the muffin cup. If necessary, gently move the petals to resemble a flower while still maintaining a tight roll. If the toothpicks are too long, carefully cut them until the rose fits into the muffin tin. Spray the rose with butter and add a few Thyme leaves. Bake at 350° for approximately 15 minutes; remove from the oven and place under the broiler for approximately 5 to 7 minutes to brown the edges. Place one off to the side of each dinner plate along with the main entree. They can be made ahead of time and covered at room temperature until ready to serve.

Old MacDonald's Potato Box Recipes

Potato Rose Garnish

Ingredients

Potato, peeled
Butter Flavored Cooking Spray
Fresh Thyme leaves
mandoline
muffin tin
2 plain wooden toothpicks for each rose

Directions

Using a mandoline, slice potatoes very thinly, you will need approximately 10 to 15 slices per rose.

Put a large pot of water on the stovetop and bring to a boil. Remove from the heat and put the potato slices into the hot water for approximately one minute; remove the potato slices from the water to a towel to dry.

On a flat surface, overlap each potato slice slightly in one continuous long row. Starting at one end of the long row, roll the 10 or 15 overlapped potato slices into a tight roll. Secure with two toothpicks. Lay the rose on its side and cut a very thin strip off the bottom edge so that the rose will sit straight on a plate when the toothpicks are removed. Be careful not to cut too much off.

Spray a muffin tin generously with butter and place the rose in the muffin cup. If necessary, gently move the petals to resemble a flower while still maintaining a tight roll. If the toothpicks are too long, carefully cut them until the rose fits into the muffin tin.

Spray the rose with butter and add a few Thyme leaves. Bake at 350° for approximately 15 minutes; remove from the oven and place under the broiler for approximately 5 to 7 minutes to brown the edges.

Place one off to the side of each dinner plate along with the main entree.

They can be made ahead of time and covered at room temperature until ready to serve.