Rosemary potato roses with Betty Bossi

A few days ago we incorporated some of the most practical utensils from a well-known brand in Switzerland, the Betty Bossi brand. One of our favorites is the slicer, a tool that allows you to make long and wide slices of all kinds of vegetables. What can we do with it? From all-vegetable lasagna (what about replacing the pasta sheets with zucchini or potato sheets?), to gutters, original garnishes for our salads... Or potato or zucchini roses like the ones we bring today!

I encourage you to watch the video that you will see at the end of this post to inspire you in various preparations with this gadget. But first, I hope you enjoy today's recipe: rosemary potato roses , and variations of the recipe so that each day you prepare them they taste different.

Roses prepared with the Betty Bossi foil cutter

Ingredients

• 6 slightly hard boiled potatoes* (approx. 180 g each)
• 1 sprig of rosemary
• 150ml olive oil
• 1 teaspoon salt
• a little pepper

*They will just soften in the oven.

Preparation

1. Preheat the oven to 200 degrees.
2. Cut a potato (already cooked) into slices with the help of the Betty Bossi slicer . You can cut them with skin. Place the strips one on top of the other to reach a length of about 40cm.
3. Roll up the potato strips, loosely so they don't break, and cut them in half crosswise (the video at the end of this post will help you, look at the second 0:20) and place them in one of the spaces on the muffin pan with the cut surface facing down. Do the same with the rest of the potatoes.
4. Chop the rosemary and mix it with the oil, salt and pepper, then pour the mixture over the potato roses.
5. Bake for 45 minutes in the center of the oven.

Recipe Variations:

• Cheese and potato roses:

With 200 g of semi-hard cheese (eg Gruyère) cut into strips with the potato peeler. Place the cheese on the potato strips, roll them loosely, cut them in half and put them in the molds on the tray. Bake as directed in the original recipe.

• Potato roses and sausage:

Put six slices of sausage on top of the potato strips, roll them loosely, cut them in half and put them in the molds on the tray. Bake as directed in the original recipe.

• Potato and ham roses:

Between the potato strips, place ham strips, the width of the potato strips, and roll them loosely, cut them and arrange them in the molds on the tray as in the original recipe. Bake and you will get some delicious potato and ham roses.

• Zucchini roses:

Instead of potato, you can make the roses with zucchini strips. But the zucchini is already softer at the start and in the oven it will be done in a moment, therefore you can prepare them with raw zucchini, without previously cooking. Likewise, you can make the variations that we have proposed: The zucchini with cheese, with ham or with sausage will be delicious!

Recommendations:

• Use blue potatoes from St. Gallen instead of hard boiled potatoes.
• You can use the potato roses with lettuce as a main dish for 4 people or as a side dish for barbecues for 6 people.

What else can we do with the Betty Bossi foil cutter?