The cutest Garlic Potato Roses are so simple to put together but look as good on the plate as they taste! With perfect crispy edges but soft and buttery in the middle, they only have four simple ingredients but taste out of this world.
Hosting a dinner party and looking for elegant potato side dishes with a bit more finesse? This easy recipe for potato roses is super quick to put together and passes my 'hostess test' of being able to make ahead and reheat.
Why you'll love this easy potato roses recipe
- It's so easy - Baked in a muffin tray, this easy potato rose recipe could not be simpler to put together. But they look like something you'd be served in a restaurant! Perfect as a dinner party side dish for a special occasion.
- Reheats well - I bake these crispy potato roses ahead of time and reheat them just before dinner party service; it always saves so much stress to have some make-ahead side dishes ready.
- Elegant look and taste - Sometimes, it can be hard to find an elegant way to serve potatoes! But this recipe perfectly showcases everyone's favorite vegetable side dish. The potato roses look really good on the plate and taste even better.
You only need 4 simple ingredients to make this garlic potato roses recipe, and it takes just minutes to throw together. There's a reason why it's one of the best side dish recipes out there! Here's what you will need to make this recipe.
- Potatoes - Use a variety of potatoes with low water content that is good for roasting and will hold its shape rather than crumble. Yukon Gold potatoes, Vivaldi, Maris Piper, or King Edward are excellent choices.
- Unsalted butter - Always use unsalted butter to stay in control of the salt levels in the recipe.
- Garlic - You can alter the amount of garlic you add to suit you, as some people (myself included) do enjoy an egregious amount of it compared to others.
- Thyme leaves - Garlic and thyme is a classic flavor pairing and works amazingly well with this potato roses side dish!
- Salt and pepper - Season your garlic potato roses to taste with salt and freshly ground black pepper.
See the printable recipe card at the bottom of this post for full quantities and step-by-step directions on how to make these delicious crispy garlic potato roses recipe.
How to make this stacked potato rose recipe
- Preheat your oven to 200C/400F and grease the muffin tray cavities with some of the butter.
- Slice potatoes to ⅛ inch thick using a mandolin. Ensure they are not larger than the holes in the muffin tin.
- Melt butter in a saucepan or in the microwave, and mince the garlic cloves very finely or grate. Pick the fresh thyme leaves from the stem and roughly chop.
How to assemble easy potato roses
In a large mixing bowl, use your hands to mix the scalloped potato slices with the melted butter, thyme, and garlic. Season with salt and black pepper.
Stack the thin slices of buttery garlic potatoes in each muffin tin cavity, with larger ones at the base, tapering up to smaller ones on the top to imitate a rose shape.
How to bake
Bake the garlic potato roses in the preheated oven for 35-45 minutes until golden brown and crispy around the edges, and a sharp knife inserted into the top goes in easily.
Scallop potatoes to ⅛ of an inch in thickness. Any thinner, and the potato layers will just melt together. Any thicker and the garlic potato roses will slide apart. This rule works for dauphinoise or other scalloped potato dishes, too!
Discard the tip or end of the potato.
Chef's notes and how to serve
I generally allow 2 little potato roses per guest at a dinner party, depending on what other easy side dish recipes I am making. I'll often plate the potato rose on top of a steak, for example, which always looks really cute and fun and gives a bit of height to the plate. You can use rosemary instead of thyme in this garlic potato rose recipe if you prefer, or even sage. Sometimes, I will grate over some parmesan cheese as well for the final minutes of cooking time.
Wine pairing for garlic potato roses
A robust Rhone valley red wine will pair well with most garlicky foods, so a fruity Syrah (or Shiraz) blend. Garlic has a strong flavor, and these buttery potato roses will need something that can stand up to them. But the important thing to remember is what the main flavors of the meal are and what you serving alongside this garlic potato roses recipe. Read more about basic food and wine pairing tips.
You will need a mandolin slicer to scallop your potatoes. You can do this by hand with a knife on a cutting board, but it is much harder to get the optimum potato slice thickness of ⅛ inch. Use the hand guard if you value your fingers!
Melt butter in a saucepan over medium heat or microwave-safe container, and use a large mixing bowl to combine your ingredients before assembling.
Bake potato roses in a muffin tray/cupcake tray; each muffin cup is perfect for them!
Storage and freezing
Store potato roses in an airtight container between layers of parchment paper or in their muffin tray covered in plastic food wrap. Reheat to enjoy within 3 days. To reheat potato roses, place a little knob of butter on top of the potato roses and bake for around 15-20 minutes at 200C/400F until sizzling.
You can also freeze potato roses, although they are best enjoyed fresh. Freeze in an airtight container and defrost thoroughly before reheating, as above. Use within one month.
For best results, set the mandolin to slice potatoes to ⅛ inch thick. Any thinner and the scalloped potato layers will melt into each other, but any thicker and they will slide apart.
Your potato slices are probably too thin. The best size is ⅛ inch thickness. But you can cover the potatoes roses with tin foil to protect them from burning whilst they finish cooking in the oven.
Yes, but put the sliced uncooked potatoes into a bowl of cold water until you are ready to assemble the potato roses in the prepared muffin tin. Dry the slices thoroughly with paper towels first.
If you do not have fresh garlic, you can substitute it with garlic powder.
Baked Crispy Garlic Potato Roses (Easy Side Dish)
- 1 Saucepan
- 1 mandolin slicer
- 1 muffin tray /cupcake tray
- 500 grams (1 cups) Potatoes
- 100 grams (3.5 oz) Butter
- 3 cloves Garlic
- 1 tablespoon Thyme
- Salt and pepper
- Preheat the oven to 200C/400F and grease a muffin tin with some of the butter.
- Use a mandolin slicer to scallop the potatoes to ⅛ inch thick. Slice them on the short side and ensure they are not larger than the holes in the muffin tin.
- Melt butter in a saucepan or in the microwave, and mince the garlic cloves very finely. Pick the fresh thyme leaves from the stem and roughly chop.
- In a large mixing bowl, use your hands to mix the scalloped potato slices with the melted butter, thyme, and garlic. Season with salt and cracked black pepper.
- Stack the buttery garlic potato slices in each cavity of the muffin tin, with larger ones at the base tapering up to smaller ones on the top to imitate the shape of rose petals.
- Bake the garlic potato roses for 35-45 minutes until crispy and golden brown at the edges, and a sharp knife inserted into the top goes in easily.
- Serve immediately or leave in the tray to reheat later.
- Yukon Gold or Vivaldi potatoes are my favorite varieties to use for this side dish.
- Use the guard on the mandolin slicer if you value your fingers.
- These potato roses reheat very well, leave them in the muffin tray and when ready, just pop them back in the oven with a little knob of butter on top until they are sizzling.
- You can use rosemary instead of thyme if you prefer, or even sage.
- I normally allow 2 potato roses per person. You can easily scale this recipe up or down to suit you, and any leftover potato slices can be baked in a shallow dish.
Other elegant side dish recipes
Looking for more perfect side dish recipes like this? Try these:
Main courses for dinner parties
These are my favorite main dishes to serve with these garlic potato roses.