Let me just say…..
I truly believed they would be a cinch to make. The apple ones were a snap to throw together, so why wouldn’t these have worked out the same?
Potatoes are not apples.
Potatoes are potatoes and have a mind of their own.
See these photos? They don’t lie. There was ONLY one potato rose that I actually thought was passable in the bunch. The rest of them looked like they were dropped on the floor. But then again. A dozen roses are never all the same right?
Ya….I’m starting to make excuses here.
The potatoes were not sliced thinly enough. No fault to anyone but I have developed a fear of mandolines – this stems back to one of the veggie tarts I made and almost sliced all my fingers off along with the zucchinis. So I asked my hubby to slice the potatos. He asked me “how thin” and I said thin but not too thin. BIG HUGE DUMB MISTAKE.
They took forever to cook in the microwave. DUE TO THE FACT THAT THEY WERE NOT SLICED THINLY. Ugh.
So having these undercooked and under bendy potatoes working against me, I had a heck of a time rolling them up in puff pastry. I’m going to give it to you straight. I screwed up the rosie posies BUT the Potato G-ds were looking down upon me and for some reason they ended up turning out really really good.
Ring around the rosy
A pocket full of posies
Cut the potatoes thinner
and you’ll definitely have a WINNER.
- 1 roll of puff pastry dough, thawed
- ¼ cup roasted red pepper pesto (store bought or homemade)
- 2 tbls butter, melted
- 1 cup shredded jalapeno cheese (you can use any cheese I just happened to have jalapeno)
- 2 medium size red potatoes, sliced VERY THINLY, skin on
- Fresh rosemary for garnish - optional
- Grated parmesan cheese for garnish - optional
- In a microwave safe bowl, cook potatoes on high heat until soft. They need to be very soft in order to allow them to roll up nicely in the puff pastry dough.
- Prehat oven to 375F.
- Roll out the dough on a lightly floured board until it measures 10 X 12 inches. Width is 10, length is 12.
- Slice dough into 6 equal pieces.
- Mix melted butter and pesto together in a small bowl.
- Using a pastry brush, paint the dough with the pesto mixture.
- Drain cooked potatoes well and pat dry with paper towel.
- Start layering your potatoes along the edge of the first strip of dough, leaving half the strip at the bottom so that you can fold it up when you're ready.
- Sprinkle with cheese, fold up and now roll them into a rose shape.
- Repeat with all the strips.
- Place into a well greased muffin tin.
- Brush with any leftover pesto/butter mixture.
- Bake for 45 - 50 minutes or until nicely browned a crispy.
- Sprinkle with salt and pepper. Serve with fresh rosemary and grated parmesan if desired.