Crispy potato roses (Slimming World friendly)

I’m always looking for ways to jazz up plain meals and these potato roses are so simple to make but look and taste fab. I was making a potato boulangere and thought I could make little individual ones but then thought probably could make them without the stock just the potatoes and seasoning so I tried it and here they are.
I think they make a lovely change from jacket potatoes with a steak or chicken dinner. The important thing is to make the potato slices as thin as possible I use a mandoline for this you can pick them up pretty cheaply and they make it a lot less work. Sorry, can’t say exactly how many potatoes to use as it depends on how big they are.
I called them potato roses as I thought they looked a bit like roses on the plate.
Try them they are easy!
Crispy potato roses
4-6 potatoes (peeled and sliced very thinly)
low calorie spray oil
1/2 tsp salt
1/4 tsp pepper

Put the oven on gas 6 /200/400 , Place the sliced potatoes in a large bowl. Sprinkle with the salt and pepper and spray well with the spray oil then get your hands in and mix everything together very well.
Get a muffin tin and pack the potatoes into each ‘well’ pressing down lightly, You don’t have to carefully layer them just put them in.
Spray the tops with spray oil and bake in the hot oven for 25-30 minutes until the tops are brown and crispy.
Syn free
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