Potato Roses | The Kid-Friendly Easter Potato Side Dish
As a kid, tackling a whole baked potato can seem somewhat overwhelming.
So it’s up to us grown-ups to turn this hearty vegetable into an irresistible proposition that pleases both tastebuds and the eyeballs.
And these kid-friendly Potato Roses tick all the boxes:
✔ Easy to make
✔ Cute to look at
✔ Too tasty to resist
So when Easter comes rolling around and you’re looking for the perfect side dish to please young and old, these spud-tacular creations should be on your meal planning hit list.
Simply grab your We Might Be Tiny Muffin Cups, whip up your Potato Roses and pop them into the oven. 40 minutes later you’re looking at crispy golden gems that will win over even the fussiest of vegetable eaters.
Every We Might Be Tiny Muffin Cup set comes with 12 silicone muffin cups―one for each signature We Might Be Tiny colour―and adds a splash of colour to your Easter celebrations.
And once everyone’s moved on to dessert, simply pop the silicone Muffin Cups into your dishwasher so you can get back to the celebrations and might even spot the Easter Bunny drop by.
Makes 4 roses | Prep 25 minutes
Ingredients
- 3 large potatoes, peeled
- 50 g butter, melted
- 1 tbsp nutritional yeast
- 1 tsp Italian seasoning salt and pepper
Method
Preheat oven to 180 C and prepare We Might Be Tiny cupcake cases.
Thinly slice the potatoes using a mandolin slicer if possible.
Place the potato slices into a bowl with the melted butter, nutritional yeast, Italian seasoning, salt and pepper, and mix thoroughly to ensure that all sides are coated.
Layout about 10 slices of potato in a row, overlapping the slices slightly. Start at one end and carefully roll them up. Place the rolled-up potato into a cupcake case.
Repeat with remaining potato slices to make 3 more roses.
Bake for 40 minutes or until potato is tender and golden. Serve warm.
Store
Make fresh.
