Rosemary potato roses with Betty Bossi

A few days ago we added a few very practical utensils from a well-known Swiss brand, Betty Bossi. One of our favourites 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 totally vegetable lasagnas (what about replacing the pasta sheets with zucchini or potato sheets?), to cannelloni, original garnishes for our salads... Or potato or zucchini roses like the ones we bring you today!

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

Roses prepared with Betty Bossi's foil cutter

Ingredients

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

*They will finish softening in the oven.

Preparation

1. Preheat the oven to 200 degrees.
2. Cut a potato (already cooked) into slices using the Betty Bossi slicer . You can cut them with the skin on. Place the strips on top of each other until they reach a length of about 40 cm.
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, watch at 0:20) and place them in one of the spaces on the muffin tray 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:

Using 200 g of semi-hard cheese (e.g. Gruyère), cut into strips using a potato peeler. Place the cheese on the potato strips, roll them loosely, cut them in half and place them in the moulds on the baking tray. Bake as indicated in the original recipe.

• Potato and salami roses:

Place six slices of salami on top of the potato strips, roll them loosely, cut them in half and place them in the baking moulds. Bake as indicated in the original recipe.

• Potato and ham roses:

Place strips of ham between the potato strips, the same width as the potato strips, and roll them up loosely. Cut them and arrange them in the moulds on the tray as in the original recipe. Bake them and you will have delicious potato and ham roses.

• Zucchini roses:

Instead of potatoes, you can make the roses with strips of zucchini. But zucchini is already softer to begin with and will cook in no time in the oven, so you can prepare them with raw zucchini, without previously cooking it. You can also make the variations that we have suggested: Zucchini with cheese, with ham or with salami will be delicious!

Recommendations:

• Use blue St. Gallen potatoes 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 at barbecues for 6 people.

What else can we do with the Betty Bossi slicer?