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Potato rose on the kamado
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Ingredients
- 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
Ingredients
- 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
Preparatory work:
- Slice the potatoes very thinly with a mandolin.
- Grease the skilet with a vegetable oil
Let's cook!
- 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 at 200 degrees Celsius indirectly for 1 hour, until golden brown and crispy.
Suggestion
- Serve with a fresh aioli or mayonnaise
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