Preheat oven to 350F. Line 2 baking sheets with parchment paper.

Wash the potatoes and pat dry.

Leaving the skins on, slice them thinly using a mandolin or slicer. Place in a bowl.

Melt the butter and coat the potato slices.

Lay the slices in an overlapping circle (approx.4 inches in diameter).

Then, layer 3 additional tiers of potato slices on top, making each successive layer slightly smaller.

Place a small round piece in the center.

Press the flowers down firmly onto the baking sheet with your palm or a spatula.

Cover with aluminum foil.

Bake for 30 minutes.

Remove from the oven and discard the foil.

Return to the oven for 25 minutes or until golden brown.

Sprinkle with salt and roughly crushed peppercorns.

Plate and serve.