Peel the potatoes and grate them into very fine slices, drizzle with olive oil and season to taste, e.g. with garlic salt, chilli and Mediterranean herbs.
Spread out 2 - 3 slices of raw ham overlapping and line up the potato slices on the raw ham, also overlapping. However, in such a way that the ham still protrudes from the bottom. Beat the protruding ham over it and roll it up. Now put the roses in a muffin pan and bake at 140-160 ° C for 20-30 minutes.
The potatoes must be cooked through and the part that sticks out must be crispy.
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