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Flower Potatoes

Flower potatoes are golden, fan-shaped potato blooms roasted until the edges turn crisp and the centers stay creamy. You’ll brush herb-garlic butter between every thin slice for a buttery, fragrant, paprika-kissed finish.
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Prep Time 1 hour 5 minutes
Cook Time 50 minutes
Total Time 1 hour 55 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 12 Yukon gold potatoes Medium; thinly sliced in a fan pattern while leaving a 1/4 inch base.
Herb butter glaze
  • 4 tbsp butter Melted; used for brushing between slices and during roasting.
  • 2 tbsp olive oil Helps brown the edges and carry herb flavor.
  • 3 garlic cloves Minced.
  • 1 tbsp fresh rosemary Finely chopped.
  • 1 tbsp fresh thyme Leaves used.
  • 0.5 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 1 salt and black pepper To taste.
Finish and serving
  • 1 flaky sea salt For finishing.
  • 1 extra herbs to finish Use chopped fresh herbs to top.
  • 1 sour cream or aioli Serve alongside.

Equipment

  • 1 sheet pan

Method
 

Prep and shape
  1. Preheat the oven to 400°F and line a sheet pan with parchment. Set it up so the potato blooms can go in right after slicing.
  2. Slice each Yukon gold potato thinly, stopping 1/4 inch from the bottom to prevent cutting through. Use a skewer beside the potato as a guide if needed to keep the base intact.
  3. Gently fan the slices into a flower bloom shape on the sheet pan. Arrange them so they stand up in their natural fan without collapsing.
Herb butter glaze and roast
  1. Mix the melted butter, olive oil, minced garlic, rosemary, thyme, smoked paprika, garlic powder, and salt and black pepper. Stir until evenly combined so every slice gets coated.
  2. Brush the herb butter mixture between every potato slice. Work carefully so the glaze reaches the gaps for flavor and crisping.
  3. Roast the potatoes at 400°F for 45–55 min, brushing with the butter halfway through. Cook until the edges are crispy and the blooms are golden.
Finish and serve
  1. Finish the flower potatoes with flaky sea salt and extra herbs. Let the aromatics sit for a minute before serving.

Notes

Pro tip: brush the butter between the slices twice during roasting (once before the oven, then again at the halfway mark) for maximum crispiness at the edges. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan in a 375°F oven until hot and crisp around the edges. Freezing isn’t recommended because the potato texture can turn soft. For a dairy-light option, use olive-oil-based spread in place of butter and serve with a plant-based aioli.