Potato Rosettes a la Col with Extra Bonus Cheezy Roasted Mashup

Chef John has the best energy! I mean really, how often can y’say “Aaaw, I just love listening to this guy cook!” 😉

Listening?

I mean really. That doesn’t happen every day now does it? Nuh.

But Chef John is just like that. Endearing. Like the brother you never had … who woulda made you all the best treats … taught you how to cook … and made you smile all at the same time.

You never actually see him in his videos but doesn’t his energy just shine anyway?

I adapted his potato roses recipe to be clean and anti-inflammatory so we could jump right in with both feet (or four feet counting mine) and have a little food party. Yahoo!

PS I’m in love with this dish! Pretty comfort food is the very best kind.

………

Potato Rosettes a la Col (with Extra Bonus Cheezy Roasted Mashup) Recipe

For the Rosettes

• 18 baby red potatoes, sliced into 1/16 – 1/8″ thick wafers*
• 1 teaspoon kosher salt
• 2 tbsp melted ghee
• 1 tbsp + 1 tbsp extra virgin olive oil
• 1/ 2 tsp fresh rosemary, finely chopped
• 1/ 2 tsp fresh thyme
• 1/2 tsp fresh sage, finely chopped (or 1/8 tsp dried sage)
• 1 grind black pepper

For the Extra Bonus Cheezy Roasted Mashup:

• 1 tbsp nutritional yeast

Preheat oven to 400. Grease mini muffin tin with 1 tbsp olive oil. In large bowl, mix salt, melted ghee, 1 tbsp extra virgin olive oil, rosemary, thyme, sage and black pepper. Add sliced potatoes and mix with your hands til well coated, separating any slices that have stuck together.

Press potato slices into muffin tin, arranged round and round overlapping like petals, large slices first. Small slices can go in the middle.

Bake til middles are soft and tender and outsides are crispy, about 20 to 40 min. Insert toothpick to check whether they’re tender enough to eat. Lift out with knife, serve and enjoy.

Now on to the Extra Bonus Cheezy Roasted Mashup …

Add nutritional yeast to whatever wet ingredients are left in your bowl, mixing well. If you used a salad shooter to slice your potatoes, you’ll wind up with all’a these extra potato bits. (If not, roughly chop potato ends into bits.) Mix those into whatever remains in the bowl, coating well. Spread onto parchment lined cookie sheet and bake til slightly browned on top and soft in the middle, about 20 min. Enjoy!

* Use mandolin or salad shooter for even slices.

Below you’ll find Chef John making the original version of this dish. (Doncha just love him? You’ll see what I mean, he always gives me a giggle):