Paper Thin Potato Rosettes | Everyday Dorie

This is a wonderful time of the year. Can’t resist to make something seasonally appropriate as well as pretty: the potato rosettes from Dorie’s website. She layers thinly sliced potatoes, oiling and seasoning them with salt and pepper. Then roast them in the oven together with sliced onions. You may call it a minimalist 4-ingredient recipe. Or an edible art and craft project for the table. The fun part is to decide how to arrange the potatoes: a rosette, a slab or a round.

The roasted potatoes turn crispy like fried chips. It is easier than I’ve thought. The key is to use a mandoline to slice the potato to 1/8-inch thick. Coat the potato slices with olive oil. When the oiled sliced potatoes hit a 425°F oven on a preheated cast iron pan, the whole chip turns brown in 15-20 minutes.

The rosettes may take a little longer on a regular sheet-pan. On a half sheet, I put 8 rosettes on it. The individual potato petal turns brown around the edges. Separately, you can arrange the onion slices, slightly overlapping them, in rows down the length of another baking sheet. The project encourages experimentation.

My family is big on lox and bagels as well as pomegranate seeds. That’s the inspiration in garnishing the rosettes, turning them even more visually appealing.

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Potato Rosettes

Ingredients

1 1/2 to 2 tablespoons olive oil
1/2 small yellow onion
3 medium Yukon Gold or russet potatoes, peeled (about 1 pound total)
4 sprigs fresh thyme and/or rosemary
Fleur de sel or Maldon flake sea salt
Freshly ground black pepper
About 1/2 cup crème fraîche, low-fat sour cream or plain low-fat Greek yogurt, for serving (optional)
Snipped chives, chopped parsley or chopped dill, for serving (optional)
Preheat the oven to 425 degrees. Line a large rimmed baking sheet with parchment paper, then use a pastry brush to coat the paper lightly with a little of the oil.

Instructions

Use a mandoline or a very sharp knife to cut the onion and potatoes into 1/8-inch slices; give each one a light brush with some of the oil as you build 4 individual rosettes. (You’ll need about 7 similar-size potato slices for each one.) Alternate/overlap the potato slices with a few rings of onion, to taste; then use your cupped hands to slightly compact the arrangement. Brush the rosettes lightly with oil. Top each with a sprig of thyme and/or rosemary, then season lightly with salt and pepper.

Bake on the middle rack for 30 to 35 minutes or until the potatoes are crispy and deeply golden brown around the edges and cooked through at their centers; poke them with the point of a knife to be sure. Carefully transfer the cakes to plates by using a broad spatula to lift each one off the baking sheet. If a petal or two of a rosette wiggles itself free, just tuck it in and reconstruct the rosettes on the plates.

If you’d like, top with a tablespoon or two of crème fraîche, sour cream or Greek yogurt, and sprinkle with fresh herbs. Serve hot or warm.

VARIATIONS: Top each rosette with a piece of smoked salmon or smoked trout, and some cream; sprinkle with bits of bacon; use the rosette as the base for a small green salad; or top with a poached or softly scrambled egg.