Potato Roses

Serving: 10

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Directions

Boil 3 large potatoes, with their skin on, in a pot with boiling water for 15-20 minutes until soft.
Drain well, and mash thoroughly.
Allow to cool for a few minutes, then add the egg yolk and mix well.
Meanwhile, clean and scrub the small potatoes with their skin on and slice thinly.
The slices should be no more than 2-3mm thick – you can use a mandolin for more precision.
Place the potato slices into a bowl and rub with olive oil, salt and pepper so that all the slices are coated in the oil.
Preheat the oven to 180°C.
Spray n Cook 10 holes in a 12-hole muffin tin.
Divide the mashed potato between the greased holes.
Now, lay out about 10 slices of potato in a row, overlapping the slices.
Start at one end and carefully roll them up, then push the rolled up sliced into the mashed potato in one of the holes.
If necessary, arrange a few more slices around the edge to finish the 'rose'.
Repeat with the remaining slices to make 9 more roses.
Bake at 180°C for around 45 minutes until cooked, golden and crispy.
Serve with freshly chopped chives for garnish.