Summary

Ingredients

• 700 g potato (s)
• salt and pepper

For the sour cream:

• 1 onion (s)
• 2 cloves garlic)
• 200 g low-fat quark
• 100 g sour cream
• 50 g mayonnaise
• 10 g herb vinear
• 10 g suar
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper
• Herbs, different, at will

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Instructions

1. For the potato roses, wash and peel the larger potatoes first. Then cut into 1 to 2 mm thin slices. If you cannot adjust that exactly, you take a disc and put your finger behind it. If the shadow of the finger is still visible through the potato, you have just the right slice thickness. Then roll up the slices into a rose (see video).
2. The roses are then placed in a muffin tin lined with paper baking cases. They are baked in a preheated oven at 170 ° C for around 45 minutes. The potato roses are ready when they are crispy on the outside and still soft on the inside.
3. A delicious homemade sour cream dip goes perfectly with the roses.
4. For the sour cream, first peel and finely dice the onion and garlic. You can also rub them finely if you don`t want any bits in the dip. Then mix them with the rest of the ingredients and stir well.
5. This amount of Sour Cream Dip is suitable for 12 to 18 roses. You can cut the ingredients in half if you only want to make 6 roses.