Crispy Potato Roses | With Mountain Cheese from the Oven

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Crispy Potato Roses | With Mountain Cheese from the Oven

Name: Crispy Potato Roses | With Mountain Cheese from the Oven
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Österreichische Küche
Ingredients: 800 g of Predominantly waxy potatoes (Type B); 120 g of Mountain cheese; 60 g of Unsalted butter; 2 cloves of Fresh garlic; 2 sprigs of Fresh rosemary; 1 pinch of Ground nutmeg; 1 tsp of Fine salt; 1 pinch of Ground black pepper

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65 min

Under an hour

Gurkerl Küche

Knusprig gebackene Erdäpfelrosen mit herzhaftem Tiroler Bergkäse und duftendem Rosmarin – im Backrohr perfekt goldbraun gegart. Ein herbstlicher Hingucker der österreichischen Küche!

Ingredients

Price per portion:€ 2.58

Ingredients

Select all ingredients

Predominantly waxy potatoes (Type B) 800 g of Erdäpfel vorwiegend festkochend (Typ B)

Mountain cheese 120 g of Bergkäse

Unsalted butter 60 g of Butter ungesalzen

Fresh garlic 2 Zehen of Knoblauch frisch

Fresh rosemary 2 Zweige of Rosmarin frisch

Ground nutmeg 1 Prise of Muskatnuss gemahlen

You probably have at home

Fine salt 1 TL of Salz fein

Ground black pepper 1 Prise of Pfeffer schwarz gemahlen

Preparation method

Preheat the oven to 190 °C top/bottom heat and thoroughly grease a 12-cup muffin tin with a little melted butter.

Wash and peel the potatoes, then slice them paper-thin (approx. 1 mm) using a mandoline slicer. Toss the slices in a large bowl with fine salt, ground black pepper, and freshly grated nutmeg.

Gently melt the remaining butter. Finely chop or press the fresh garlic and stir it into the warm butter together with the finely chopped fresh rosemary needles. Pour the garlic-rosemary butter evenly over the potato slices and gently toss.

Chef's tip

Use a mandoline slicer for especially uniform roses. If the tips brown too quickly in the oven, cover the tin loosely with baking paper or aluminum foil for the last 15 minutes.