They can be served as a side dish instead of the classic squared gratin. They can be eaten as a muffin, with a spoon or in an original way (as my daughter did), petal by petal.
Ingredients:
- 2kg of medium potatoes (for 20 muffin cases)
- 125g butter (melted)
- 3 tablespoons of dried rosemary (grounded)
- 1 tablespoon of dried garlic
- 1 teaspoon of salt
- pepper
Directions:
- Wash potatoes with a brush and slice them using a mandoline.
- Pour the melted butter over the potato slices.
- Sprinkle the rosemary, garlic, salt and pepper and stir them gently with your hands.
- Arrange the slices of potatoes in muffin cases in rose shape starting from the biggest ones to the smallest ones. Use the thinnest in the center.
- Bake in the preheated oven at 200ºC covered with aluminum foil for 30 minutes. Remove the foil and continue to bake for another 10-15 minutes.
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