3 large potatoes
12 grape tomatoes, optional
3 Tbsp Olive oil
2 Tbsp Trinity seasoning blend
1 Tbsp rosemary
Salt & pepper to taste
Preheat the oven to 390°F.
Wash potatoes, and optionally peel. Slice thin using a mandolin slicer. Keep aside. Take out a muffin tin, spray with cooking spray, and set aside.
Whisk together olive oil, salt, pepper powder, Trinity seasoning blend, and rosemary. Set aside.
Arrange about 15 potato slices overlapping one another in a line.
Roll carefully, holding on to all the slices to get a beautiful rose. Make a rose size that fits in your muffin tin.
Place these in the greased muffin tin. Garnish each with a grape tomato. Drizzle with olive oil & herb mixture.
Bake for about 30-35 minutes. The edges should turn light brown and potatoes should be cooked through.
Remove from the oven and serve immediately with sauce of your choice
215 calories. 7g fat (1g saturated fat, 0mg cholesterol.) 32g carbohydrates (4g fiber, 3g sugar.) 4g protein, 219mg sodium.
Lower Fat: Recipe is considered lower in fat as is.
Lower carbohydrate: Consider swapping turnip roots. 92 calories. 7g fat (1g saturated fat, 0mg cholesterol.) 5g carbohydrates (3g fiber, 4g sugar.) 1g protein, 214mg sodium.
Lower sodium: Recipe is lower sodium as is; go lightly when salting your own.
Dairy-free: Recipe is dairy-free as is.
Gluten-free: Recipe is gluten-free as is.