0 Ratings
  • 5 0
  • 4 0
  • 3 0
  • 2 0
  • 1 0

0 Ratings


Sichuan- Style PEI Potato Roses

  • 30 m
  • ·
  • 12 Servings
  • ·
  • Print


- 12 Servings +


Line muffin tin with parchment paper and generously grease the entire tin with sunflower oil.

Use mandolin to slice potatoes thin enough to bend.

Place in a large bowl and toss with the canola oil then add spices.

Place a piece of potato on the board and overlap another piece over 50 % of the potato repeat using 15-20 pieces of potato forming a line.

Roll the line of potatoes up starting at one end and place in the muffin cups.

Bake 375 for 10 min then cover with foil and bake for another 10-15 min.

Chef Tip:

You can use different spice combinations if you prefer. Instead of the Sichuan Peppercorns, sesame seeds & chili flakes add the following to the garlic powder, granulated onion and kosher salt: o Rosemary & Lemon Zest o Summer Savory & Black Pepper o Italian Seasoning & Paprika o Curry Powder & Black Sesame Seeds

Rate 'Sichuan- Style PEI Potato Roses' Recipe

Canada's Food Island Toolkit

To request access to the CFI toolkit, please submit the form below:

I already have my access code I don't have my access code