Potato, unpeeled
2 – 4 plain wooden toothpicks for each rose
Slice potato crosswise 1/8-inch thick; 10 to 15 slices are needed per rose. Put into pot of boiled water for 1 minute; immediately plunge into ice water; drain and pat dry.
On a flat surface overlap each slice slightly into a long row; roll up tightly; cut a thin slice off one end to sit level. Secure the roll with toothpicks at the base; brush with melted butter; adjust potato slices to resemble a rose and bake on a greased baking sheet at 350° for 45 minutes. Remove toothpicks and serve.
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