Betty Bossi Veggie Sheet Slicer Instrucciones Y Recetas página 14

Preparation: approx. 25 min. | For a muffin pan with 12 cups of about 2 ½ inch Ø each
Baking: approx. 45 min. | Yields 12 portions | Side dish for 4 - 6 people
6 Yukon gold potatoes
(approx. 6 oz each)
1 Sprig of rosemary, chopped
5 oz Extra virgin olive oil
1 tsp Salt
Pepper, to taste
1. Preheat the oven to 400°F.
2. Cut the unpeeled potato into sheets using
the Veggie Sheet Slicer. Attach them, slightly
overlapping, until they reach approx. 15
inches in length. Roll the potato sheets
loosely, then cut it crosswise in half. Place
the roses, cut surface side facing down,
into the pan. Form the other potatoes the
same way.
3. Mix the rosemary, oil, salt and pepper,
drizzle it over the potato roses.
4. Baking: approx. 45 min. on the lower rack
of the oven.
14
Potato roses
Alternatives:
• Cheesy potato roses: cut 7 oz of semi
hard cheese (e.g. gruyere) into strips using
a potato peeler. Place them in the potato
ribbon, roll loosely, halve, place in the cups
of the muffin pan. Bake as mentioned.
• Salami potato roses put 6 slices of salami
in the potato ribbon, roll loosely, halve,
place in the cups of the muffin pan. Bake as
mentioned.
Tips:
• Use purple potatoes instead of
Yukon gold potatoes.
• Serve the potato roses with a green salad
as a main course for 4 people or as a side
dish with grilled meat for 6 people.