Grease the molds with about half of the butter. I would not recommend paper liners, the roses stick too much to them.
Peel and wash the potatoes and cut them into about 2mm wedges. It is best to use the larger side of the potato. I always use the slicer for this. Take a large bowl into which you put the potatoes. It`ll do better later when you mix.
Now I always turn on the stove and preheat it to 190 ° C.
Now add the grated Parmesan, garlic and thyme to the potatoes and the rest of the melted butter. Additionally season with salt and pepper as needed. Then mix everything well.
Now stack the potato slices in the muffin pan. Finish off the large slices at the bottom and smaller ones at the top. Put some more pepper and thyme on top.
Now the turrets are baked in the preheated stove for about 50 minutes. Please check every now and then towards the end of the baking time that the roses don`t get too dark, because each stove distributes the heat differently.
Let the turrets cool for a few minutes and then carefully remove the roses from the form with a knife.
A tasty, visually good thing to roast or gratinated meat. My last side dish was herb crusted chicken breast.
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