Composition / ingredients
Step-by-step cooking
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For Potato Roses you need to cut into circles with a vegetable cutter to get thin plates.
Dilute the saline solution.
To make potato roses, you will need toothpicks. Which, together with potatoes, should be lowered into a saline solution for 10-15 minutes.
This is necessary so that the potatoes do not break, and the toothpicks do not burn during frying.
We take a circle of potatoes, roll them into a tube.
On the first "petal" we wrap the second and so on. We do everything as in the photo.
We chip off the buds from time to time with toothpicks.
We put ready-made flowers on a towel so that excess moisture is absorbed.
Deep-fry the roses, and just before serving, take out the toothpicks.
If you fry roses in the oven or microwave, they will come out deformed.
The taste of the side dish is a cross between chips and fries.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
