These baked potato roses make for the perfect starter to impress your friends or to just munch on as a snack when you're feeling fancy. Perfect crispy edges, well-baked potatoes with Italian seasoning — you can't go wrong with this one. These pair nicely with any kind of dipping sauce.

Baked Potato Roses [Vegan]

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  • 4 large potatoes
  • 1/4 cup olive oil
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoon pepper powder
  • 2 teaspoons garlic granules or powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano


  1. Preheat oven to 390°F.
  2. Wash and peel potatoes. Slice them using a mandolin slicer. Keep aside. Take out a muffin tin, grease with coconut oil, and set aside.
  3. Whisk together olive oil, salt, pepper powder, garlic granules, dried thyme, and dried oregano. Set aside.
  4. Arrange about 15 potato slices overlapping one another. Brush the olive oil mixture over the top.
  5. Roll carefully, holding on to all the slices to get a beautiful rose. Make a rose size that fits in your muffin tin.
  6. Place these in the greased muffin tin.
  7. Bake for about 30-35 minutes. The edges should turn brown and crisp and potatoes should be cooked through.
  8. Remove from oven and serve immediately with any dipping sauce of your choice.

Nutritional Information

Total Calories: 917 | Total Carbs: 104 g | Total Fat: 54 g | Total Protein: 16 g | Total Sodium: 2 g | Total Sugar: 0 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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  1. copied idea and worked perfectly, cooked in cupcake cases as saw this on another recipe as a tip to stop them sticking. Baked for 40 minutes 180C and then cooled completely and froze ….saved one week and baked from frozen 200C 30mins. Totally tops.