Why did we all agree on using the term “couch potato” to describe laziness? Of all the veggies? Potatoes? They work overtime folks! You want fix your dark spots? Potatoes. You want vodka. Potatoes. You want fries. ‘Tatoes. You want to remove stains, relieve a burn, and clean your window. P-O-T-A-T-O-E-S! You want to destroy the patriarchal, capitalistic and racist system that oppresses millions and places money above a human life. Okay well see, potatoes will not help you there but they have contributed quite a lot in our community… for a vegetable.
Potatoes are evidently one of the easiest and most versatile vegetables out there so it only makes sense that there is a variety of ways to cook them. These potato roses are not just aesthetic goals though, they taste so good too cause they are like a tender version of potato crisps. The pastry adds a warm, crispy texture and incredible when you bite into them so it is not just pretty food.
The first time I made “food roses” was with apples and it was quite a mess because the apple slices were wet and I used jam so it did not allow the pastry folding technique to be an easy one. In addition, the first time the pastry was too thick so it was a bit raw on the inside. My tips is to ensure you are your potatoes are thin as well as your pastry. To avoid the pastry getting too wet and unable to fold, ensure that before you place the potatoes on the pastry that they are dry and well seasoned with spices and herbs as opposed to sauces and marinades.
- 6 potatoes
- 1 packet puff pastry
- 1 spoon vegetable seasoning
- 1 spoon mixed herbs
- 1 spoon ginger and garlic paste
- 1 handful rocket or coriander for garnishing
- Olive oil or Canola oil.
1.Leave your pastry out overnight or a few hours before use so it can thaw out and have a soft texture. (do not microwave)
2.Thinly slice your potatoes and place them in a bowl full of water.
3.When done slicing all your potatoes, empty out the water and use a kitchen towel to ensure they have no more water in them.
4.Press them again with the kitchen towel for the second time until completely dry.
5.Sprinkle seasoning and spices over the potato slices and drizzle with two or more spoons of oil.
6.Roll out your pastry thinly and cut it lengthwise into four or six strips depending on the size of your potatoes and how large you desire them to be.
7.Start building your rose by placing one potato slice on the pastry, ensuring that you leave room to fold over the potatoes.
8.Stack other potatoes but leave space so that half of the potatoes appears.
9.Repeat process until the end but leave a width of a finger from the pastry.
10.Fold half of the pastry over the potatoes and gently press with your finger, ensuring it holds properly.
11.Start rolling the pastry and hold it securely while rolling so that it does not fall apart.
12.After rolling, insert into a well-greased muffin tray and sprinkle some salt and pepper and brush with “egg wash” (you can use oil and turmeric for your egg wash).
13.Bake in the oven for 40 minutes on 160 or until golden brown and the potatoes are soft.
14.Garnish and serve hot.