Wesson Recipes

Crispy Tuscan Potato Roses

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Cooking Time

30-35 minutes

Prep Time

1 hour

Serving Size

8-12

Looking for an appetizer or side that’s as beautiful as it is delicious? These Savory Tuscan Potato Roses transform simple ingredients into an impressive bite that’s perfect for holiday entertaining, dinner parties, and special occasions throughout the year. Thinly sliced potatoes are rolled into delicate rose shapes, layered with Parmesan cheese, fragrant rosemary, and savory prosciutto, then baked until golden and crisp around the edges.

Made with Wesson Canola Oil, these elegant potato roses develop a beautifully crisp exterior while remaining tender and flavorful inside. For over 125 years, Wesson oil has been a trusted staple in American kitchens, helping home cooks create memorable recipes with dependable results. Its light, neutral flavor allows the rich Parmesan, herbs, and prosciutto to shine while promoting even browning and crisp texture.

With their stunning presentation and irresistible combination of crispy potatoes, savory prosciutto, caramelized vegetables, and aromatic herbs, these potato roses are guaranteed to be a conversation starter at any gathering. Serve them warm with a dollop of sour cream and fresh chives for a crowd-pleasing appetizer that’s perfect for holiday celebrations yet elegant enough for entertaining year-round. Beautiful to look at and even better to eat, these savory potato roses are proof that appetizers can steal the show.

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CONTAINS:

dairy

Ingredients

Potato Roses

Wesson Canola Oil 1/4 cup, divided.

Onion, finely diced 1/4 cup.

Red pepper, finely diced 1/4 cup.

Rosemary, fresh, finely chopped 1 tsp.

Parsley, fresh, finely chopped 2 tsp.

Yellow potatoes 6 large.

Parmesan cheese, grated 1/3 cup.

Onion powder 1 tsp.

Prosciutto 12 slices.

Sour cream 1 cup.

Salt and pepper to taste.

Chives, chopped (optional).

Method

Filling

In a skillet over medium, heat 2 tbsp of oil and sauté onions, peppers, and rosemary until softened and fragrant, add in parsley and set aside.

Slice yellow flesh potatoes on mandolin 1/8” thick slices and place into a large bowl of cold water tossing to remove starch.

Assembly Method

Preheat oven to 400ºF. Brush a 12-cup tin lightly with Wesson Canola Oil.

Remove potatoes from water and pat dry removing all moisture. Place potato slices in a second large bowl.
Toss potato slices with remaining oil, onion powder and salt and pepper to taste.

On cutting board, shingle 17 to 20 slices of yellow flesh potato in a line, overlapping each slice by 1/3. Sprinkle with Parmesan cheese. Starting at one end, tightly roll potato slices to form a rose. Wrap base with prosciutto and place in bottom of muffin cup. Repeat with remaining potatoes. You should have approximately 10 to 12 roses in total. Be creative and gently open the “rose petals” adding extra petals as needed to make them look as real as possible. Sprinkle each rose with onion mixture tucking into the petals.

Bake in lower part of the oven for 15 minutes. Move up to middle rack and bake for 15 to 20 minutes more or until potatoes are golden crisp with dark crispy edges.

Serve with sour cream and chives as desired.