How to make
Peel the potatoes and cut them into very thin circles, like chips. Salt them nicely and let them stand for 30 minutes to soften. Then gently dry the potato slices.
Take a smaller circle, fold it into funnel, fold a larger potato circle around it. Carefully place the middle of the second to join the end of the first one so as not to break up the potato roses. Then, wrap this into a 3rd potato slice. Optionally you can have a total of 3, 4 or 5 petals per rose.
Pierce their base with a toothpick. Fry the prepared roses in preheated oil, turning them over after 20 seconds. Drain them on a cooking grid, covered with baking paper.
Carefully remove the toothpicks from the roses.
