Potato Rosette with Miso, Garlic and Thyme

Potato Rosette with Miso, Garlic and Thyme

Number of servings

  • 2 servings

Useful tools

  • Benriner Japanese mandolin slicer with a flat blade
  • 8” round oven plate
  • Basting brush


  • 5 buttery flavoured potatoes
  • 125 ml (1/2 cup) of sufficiently salted chicken stock
  • 15 ml (1 tablespoon) of miso
  • 1-2 sprigs of thyme
  • 1 minced garlic clove


  1. Place the rack in the centre of the oven and preheat the oven to 375°F.
  2. Using a Japanese mandolin slicer, slice the potatoes so that they appear as thin rounds.
  3. Place the potatoes in a rosette pattern in your 8” plate. See the image provided with this recipe for inspiration.
  4. Add the miso and chopped garlic to the chicken stock.
  5. Pour the chicken stock up to ¾ of the height of the rosette.
  6. Brush the rosette with melted butter to get beautiful colouring.
  7. Salt and pepper generously.
  8. Place the thyme leaves on the rosette.
  9. Cook in the oven at 375°F for about 1 hour.
  Let the rosette cool. Using a spoon, serve it with fish, chicken or your choice of meat.