Elevate your dining experience with these charming Potato Roses with Spinach Feta! This creative dish transforms humble ingredients into an exquisite presentation that is sure to impress at your next gathering. The delicate layers of thinly sliced potatoes wrapped around a rich, flavourful filling create a delightful combination that is as pleasing to the eye as it is to the palate.
Potatoes have long been a beloved staple in kitchens worldwide, and for good reason! If you’re a fan of innovative potato dishes, be sure to check out our other popular recipes: the comforting Crushed Potato Pie, the gluten-free wonder ofBreakfast Potato Cups, and the indulgentSavoury Crushed Potato Cheesecake. Each of these recipes showcases the incredible versatility of potatoes, perfect for impressing family and friends alike!
Fresh Ingredients, Rich Flavours
This recipe embraces the beauty of fresh, high-quality ingredients that come together to create a mouthwatering dish. The key ingredient, starchy potatoes, is expertly sliced into paper-thin rounds, forming the elegant base of these roses. Each slice is brushed with a creamy egg wash and sprinkled with nutty Parmesan and fragrant rosemary, infusing the dish with deep, rich flavours.
The filling is a delightful medley of creamy feta, fresh spinach, and melty mozzarella, accentuated by zesty red pesto for a burst of taste. Not only does this dish look impressive, but it’s also gluten-free, ensuring that everyone can enjoy its delectable charm.
Simple to Make: Potato Roses with Spinach Feta
Preparing the Potatoes
Crafting these beautiful Potato Roses with Spinach Feta is surprisingly straightforward! Begin by preheating your oven and thinly slicing the starchy potatoes into paper-thin rounds using a mandolin or sharp knife. Rinse the slices in ice-cold water to remove excess starch and prevent browning, then pat them dry.
Delicate potato slices ready to be transformed into stunning Potato Roses!
Assembling the Roses
On a lined baking tray, arrange the potato slices into six elegant rows, using about seven slices for each row and overlapping them slightly to create a visually appealing pattern. Generously brush the entire arrangement with a mixture of egg yolk and milk, ensuring that the wash seeps between the slices for added flavour. Then, sprinkle with grated Parmesan cheese and dried rosemary.
Potato slices perfectly arranged on a baking tray, ready for baking!
Baking the Potatoes
Bake the potatoes until they are slightly golden and still pliable, which should take around 15 minutes. Once they are ready, let them cool for a few moments before turning them upside down. Spread a half teaspoon of red pesto on each row, sprinkle mozzarella cheese, then fold one-third of the longer side over the filling
Carefully folding one-third of the potato slices to create beautiful rose shapes!
and carefully roll them loosely from the short side to create stunning rose shapes.
Gently rolling the potato slices to form elegant rose shapes!
Final Baking
Transfer your potato roses into a lightly greased muffin tin and return them to the oven. Bake for an additional 10-12 minutes or until the mozzarella is melted and the potatoes are golden brown.
Carefully placing rolled potato slices into a muffin tin for perfect baking!
Preparing the Spinach Feta
While the potato roses are baking, whip together the feta with yogurt, lemon juice, spinach, olive oil, garlic granules, and black pepper until smooth. Once the potato roses are done, nestle them atop the whipped spinach feta on a serving platter.
Delicious potato roses beautifully nestled on a bed of creamy spinach feta!
Garnishing for Flavour
To finish, drizzle with chilli oil, sprinkle with chilli flakes and fresh rosemary for an extra touch of flavour and presentation. This simple yet elegant method makes it easy for anyone to create a striking dish that’s perfect for any occasion!
Potato Roses with Spinach Feta: Customisable and Delicious
One of the standout features of these Potato Roses is their versatility. Feel free to adapt the filling to match your preferences! Consider adding cooked bacon, caramelised onions, or even different cheeses to create your own signature version. Just be careful not to overload the potatoes, as this may make rolling difficult. If a few edges tear, don’t fret—the melted mozzarella will bind everything together beautifully.
Related Recipes
Check out our quick video tutorial for Potato Roses with Spinach Feta on Instagram, and discover more delicious potato recipes to try:
Prep Time: 20 minsCook Time: 25 minsTotal Time: 45 mins
Servings6
Best Season
Fall
Description
These Potato Roses with Spinach Feta are a beautiful and delicious way to elevate your appetiser game. Thinly sliced potatoes are baked to perfection, rolled into delicate rose shapes, and filled with savoury pesto and mozzarella. Served on a bed of creamy spinach feta, these golden roses are garnished with chilli oil, rosemary, and a hint of spice for an elegant finish. Perfect for impressing guests or adding a special touch to any meal, this dish is not only visually stunning but packed with flavour.
Ingredients
For the Potatoes:
2 medium potatoes
1 egg yolk
1tbsp milk
40g Parmesan cheese (grated)
1tsp dried rosemary (or fresh, finely chopped)
Olive oil (for greasing)
For the Filling:
3tsp red pesto
70g mozzarella (shredded)
For the Spinach Feta:
100g feta cheese
Black pepper (to taste)
2tbsp plain yogurt
1/4 lemon juice
Handful of fresh spinach
2tbsp olive oil
1tsp garlic granules
For Garnish:
Chilli oil
Chilli flakes
Fresh rosemary
Instructions
Preheat the oven to 190°C (fan).
Slice the potatoes paper-thin using a mandolin or sharp knife. Rinse in ice-cold water and pat dry.
On a parchment-lined baking tray, arrange the potato slices into 6 rows, overlapping 7 slices per row.
In a small bowl, whisk the egg yolk and milk. Brush the potato slices generously with the egg wash, ensuring it coats between the layers. Sprinkle with Parmesan and rosemary.
Bake for 15 minutes or until the potatoes are lightly golden but still pliable.
Let the potato rows cool slightly, then carefully turn each row upside down.
Spread about 1/2 tsp of red pesto on each row, then sprinkle with mozzarella.
Fold 1/3 of each row from the longer side, then roll loosely from the short side to form a rose shape.
Grease a muffin tin with olive oil and carefully transfer each rose into the tin.
Bake for an additional 10-12 minutes, or until the mozzarella is melted and the potatoes are golden brown.
In a blender, combine all the ingredients for the spinach feta and blend until smooth.
Spread the spinach feta mixture on a serving platter and place the potato roses on top.
Garnish with chilli oil, rosemary leaves, and a sprinkle of chilli flakes.
Potato Selection: Use starchy potatoes like Maris Piper, Yukon Gold, or red skin potatoes for better texture and flavour.
Make Ahead: You can prepare the potato roses in advance and refrigerate them before the second baking. Just add a few extra minutes to the baking time if they are chilled.
Variations: Feel free to personalise the filling to your taste! Just be cautious not to overload the potato roses, as this can make them difficult to roll and may result in tearing. If they do tear slightly, don’t worry—it’s not a big issue. The mozzarella will help bind everything together during baking. Just remember to let the roses cool for a few moments before removing them from the muffin tin for easier handling.
Serving Suggestions: These potato roses pair beautifully with a light salad or can be served as a side dish alongside roasted meats or fish.
Storage: Leftovers can be stored in the fridge for up to 3 days, but they cannot be reheated if they contain feta.
