Potato rose

• 1 kg firm potatoes, thinly sliced
• 1 tsp smoked paprika
• 1 tbsp sumac
• 1 tsp cumin powder
• 3 cloves of freshly grated garlic
• piece of ginger
• 4 tbsp melted salted farmhouse butter
• 5 tbsp Parmesan cheese
• 1 tsp coarse salt

Skillet
Stainless steel grill
Heat deflectors

Slice the potatoes very thinly with a mandolin.

Grease the skilet with a vegetable oil

Preheat your Kamado to 200 degrees Celsius.

Season the potato slices with smoked paprika, sumac, cumin powder, freshly grated garlic and ginger, Parmesan cheese and coarse salt.

Grease the skillet with vegetable oil.

Arrange the thin potato slices in the skillet until they take the shape of a beautiful rose. Pour the melted butter over them.

Bake the potato rose indirectly at 200 degrees Celsius for 1 hour, until golden brown and crispy.

Serve with a fresh aioli or mayonnaise.