Servings: 4 Prep Time: 15 Minutes Cook Time: 40 Minutes
6 purple majesty potatoes
2 tbs cold-pressed extra virgin olive oil
3/4 tsp Kosher salt
1/2 tsp ground pepper
1/2 tsp garlic powder
Preheat oven to 400 degrees. Coat a 12-cup mini muffin pan with a non-stick oil, such as coconut. Wash purple majesty potatoes. Cut into VERY THIN slices (short ways, so you have rounds as opposed to long oval pieces). Place potatoes in a large microwave-safe bowl. Add oil and seasonings. Toss with hands to coat. Microwave potatoes for 2 minutes. Let cool. Place 15 or so slices in a row, making sure the slices overlap and are placed close together. (In other words, place one slice down, then the next on top of that one, but 1/4” to the right.) Starting from the left, roll the line of potato slices up like a sleeping bag and quickly place in a cup of the mini muffin pan. Repeat until you have created 12 potato roses. Bake for 35-40 minutes or until browned on the edges. Let cool slightly and serve.
~ Recipe from Mom Loves Baking