- 4 medium potatoes
- Oil for frying
Wash the potatoes with the peel and cut into thin slices with a mandolin, resulting in the thin slices.
Take the first slice, roll it on itself, giving a conical shape, then add one by one until you get to the other 5 petals, close the base with a toothpick and cut the cable end so that it can stand on the plate ; Heat a pan with hot oil and when it is up to temperature, the roses tuffateci potatoes until they are golden. Gently pat dry with paper towels. Serve piping hot. They are a fun and tasty side dish for your meal.