Crispy Baked Potato Flowers

These Crispy Baked Potato Flowers are a gorgeous go-to for many different holidays. I picture them on an Easter brunch spread, a Jewish holiday menu, or Thanksgiving, Christmas, and New Year’s Eve parties. Additionally, who would not want potato flowers on Valentine’s Day? You’re welcome.

I am not going to lie. These Crispy Baked Potato Flowers take some time to create.  Specifically, arranging the potato slices into flower shapes. However, think of it as meditative therapy. For me, it brings out my creative happy place. There is a bonus. The potato slices are coated in melted butter. So you receive the additional benefit of softening your hands while you work.

To create these Crispy Baked Potato Flowers, it is easier and much quicker if you have a mandoline or similar slicer in your kitchen equipment arsenal. If you are a whiz with your chef’s knife, then go on with your bad self. My knife skills are embarrassingly lacking. So, once you toss the potato slices with melted butter, season with any salt and pepper variety you like. Arrange the potato slices in an overlapping circle of about 4 inches in diameter. Then add 3 additional circles inside gradually in smaller sizes. Top with a small round potato piece for the flower’s center.

The Finishing Touch

After you bake these beauties, top with large flake salt and roughly ground peppercorns. I ground mine with a mortar and pestle because I like the large and small pieces. Use any variety of peppercorns you have on hand. Red and green are perfect for Christmas. Pink for Valentine’s Day. Green for St. Patrick’s Day. You get the idea.

A word about the green peppercorns in the picture. I know they are a vibrant green not found in nature. I picked these up in a spice store in Sharm el Sheikh, Egypt. They are actually white peppercorns coated in spicy spices. They are the perfect addition to this side dish.

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Crispy Baked Potato Flowers

Course Side Dish

Cuisine Baked Potato flowers, baked potatoes, crispy potato flowers, Cute Food, holiday potatoes, side dish

Prep Time 45 minutes

Cook Time 55 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 1.75 lb. waxy potatoes
• 7 tablespoons unsalted butter
• Salt and freshly ground pepper.
• Large flake salt
• Roughly crushed peppercorns

Instructions

1. Preheat oven to 350F. Line 2 baking sheets with parchment paper.
2. Wash the potatoes and pat dry.
3. Leaving the skins on, slice them thinly using a mandolin or slicer. Place in a bowl.
4. Melt the butter and coat the potato slices.
5. Lay the slices in an overlapping circle (approx.4 inches in diameter).
6. Then, layer 3 additional tiers of potato slices on top, making each successive layer slightly smaller.
7. Place a small round piece in the center.
8. Press the flowers down firmly onto the baking sheet with your palm or a spatula.
9. Cover with aluminum foil.
10. Bake for 30 minutes.
11. Remove from the oven and discard the foil.
12. Return to the oven for 25 minutes or until golden brown.
13. Sprinkle with salt and roughly crushed peppercorns.
14. Plate and serve.

So, do you like these Crispy Baked Potato Flowers? Then also check out some of these other delicious recipes:

PINK PEPPERCORN PARSLEY SCHNITZEL

ORANGE MARZIPAN STREUSEL CAKE

BASIL OBATZDA CHEESE SPREAD