Potato foils with rosemary

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On pinterest I came across a nice idea for potato florets. A festive side dish to serve with your Christmas dinner, for example, with a piece of meat or fish. While making the potato florets I found out that a few things are important. The potato slices should be thinly sliced ​​so they can bend easily.

And while rolling it is important that you use all your fingers. The first few attempts were a bit more difficult, but practice makes perfect. With some potato florets, after I put them in the muffin tin, I added a few extra slices of potato in the middle. The potato florets not only look beautiful but are also delicious, they have a nice crispy crust. This is sure to impress during the Christmas dinner! Keep about 2 potato florets per person as a side dish.

Potato florets with rosemary

6 TO 8 PIECES

Ingredients

3 to 4 medium potatoes
30 gr butter, melted + for greasing
Pinch of sea salt
Pinch of black pepper
Pinch of dried rosemaryMaterials
Mandolin or cheese slicer
Muffin mould

Preparation

Heat the oven to 200 degrees. Grease the muffin tin with butter. Wash the potatoes but leave the skin on. Cut the potatoes into very thin slices with a mandolin.
potato foil 01
potato foil 01

potato foil 01

 

 

 

 

 

 

 

Place the potato slices in a bowl and add the butter and toss to coat all the potatoes well. Take about 12 to 15 potato slices and place them halfway on top of each other in a long row. Sprinkle with a little salt, pepper and rosemary.

potato foil 01
potato foil 01

potato foil 01
Start on the side of the bottom potato slice and roll up gently. Keep everything together well with your fingers. Place the potato foils in the muffin tins. Bake them in the oven for about 35 minutes. Let them cool for a few minutes before removing them from the molds.

Source: Leukerecepten by leukerecepten-nl.
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