Horseradish Potato Blossom!

Hello lovelies and happy Monday!

This week is special as you guys get a two-for-one deal with recipes, since I had to push back last week’s recipe to today.  That just means we are starting Monday off the right way with a creative way to prepare a side dish for dinner involving potatoes that will wow not only your taste buds,  but also your eyes: Horseradish Potato Blossoms!

Oooo! Ahhh!


It may look intimidating, but I assure it’s not as scary of a procedure to prepare this potato blossom as it appears.  Stick around, and I’ll show you why!

Listed below are the four ingredients needed for this culinary adventure!




1 Stick of butter

2 Potatoes – peeled and sliced on a mandolin

1 T. Horseradish sauce

1 tsp. of Salt

First thing’s first, we have to melt our butter in a saucepot on low heat and remove the fat from the top with a spoon.  Below are pictures of the process of this procedure.  The technical term for the end result is clarified butter.




The reason we make clarified butter is to allow for a higher smoke point.  By removing the fat (the white part) from the top of the melted butter, the end result can withstand higher temperatures without burning/smoking, and ultimately catching fire.

That being said, pour a little bit of the clarified butter into the bottom of an 8″ non-stick pan.  Make sure that the pan is solid metal, no plastic allowed, as you may need to finish off in the oven and plastic doesn’t do so well in the oven.

While the butter is melting, prep your potatoes.  Peel them and then use a mandolin to slice the potato into 1/4″ slices.


After you use a pastry brush, or paper towel, to cover the bottom and sides of the pan with the clarified butter, create a ring of potatoes along the bottom of the pan with the potatoes.  Put a few in the center and then with each layer pour a little of the clarified butter over top and use the pastry brush to evenly coat the potatoes before creating the next layer.  Sprinkle a little salt over each layer as you proceed.  With this size pan, I was able to create 3 layers.

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Let it cook on medium-low heat until the bottom of the blossom is brown.  I recommend using a high heat spatula to slightly lift the edge of the potatoes to check the bottom of the blossom.

Once the bottom of the blossom is brown, take your high heat spatula and pan and hold the potatoes in the pan with the spatula while you pour out any excess oil into a separate container.  (You don’t want to pour it down the sink as it can cause clogs and ruin the pipes.)

Next, take a plate, put it over the pan and invert the pan and the plate together to have the blossom now upright on the plate.  Then push the blossom back into that same pan and put in the oven at 350F for about 10 min, or until you can easily push a paring knife through the top, as if it were butter.

Just a Little Tip (JLT): Make sure that when you are taking your pan out of the oven to use an oven mitt!  The handle WILL be hot, so don’t forget that after you take the pan out and put it on the stove.  Bad things happen to good people.

After you have finished cooking your blossom put a dollop of horseradish sauce on top and it’s ready to serve as a fun and scrumptious side dish!


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As always, thank you for cooking with me on Stark Naked Cooking and have a wonderful weekend! Until this weekend, when our food adventure continues!

Buen provecho!



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