PEI potatoes are versatile, affordable, naturally gluten-free, and adaptable vegetables. It’s hard to imagine a breakfast, lunch or dinner table where Prince Edward Island Potatoes wouldn’t make a welcome focus.
In my travels to China, I was amazed to see how this root vegetable was utilized, many times in dishes I had never seen before. These naturally low-fat tubers were presented in salads and spicy stir-fries that were as delicious as they were beautiful in appearance. When I returned home, I knew I had to share these dynamic potato flavour combinations with you. It’s important for me as a chef and as an instructor to share recipes that are suitable for the tastes and nutritional requirements that are prevalent today.
This is a fun recipe to make as a group activity with friends, family or for all the little hands in the household. I like preparing these to add a unique twist to the traditional side-dish starch. Potato roses really bring visual appeal to a dish and the possibilities for variation are endless.These potato roses are prepared with a Sichuan flavour profile as I think they pair really well with PEI golden potatoes. Don’t let the chili flakes intimidate you, as the PEI Potato mellows any fire with their inherent sweetness.
Serves 8-10 people
20 Yukon Gold potatoes peeled
1 cup canola oil (more for greasing muffin tins)
2 Tbsp Szechuan peppercorns ground
6 Tbsp sesame seeds
1 Tbsp chili powder
½ Tbsp garlic powder
1 Tbsp granulated onion
1 Tbsp Kosher salt
2 Tbsp minced ginger
Line the muffin tin with parchment paper and generously grease the entire tin with canola oil.
Use a mandolin to slice potatoes thin enough to bend. Place in a large bowl and toss with the canola oil then add spices.
Place a piece of potato on the board and overlap another piece over 50 % of the potato repeat using 20 pieces of potato, forming a line. Roll the line of potatoes up starting at one end and place in the muffin cups.
Bake 375 for 10 min, then cover with foil and bake for another 10-15 min.
Chef ILona Daniel is Harrowsmith’s Food Editor and the founder of Tribe Fresh Events and Consulting, a purpose-driven insights consultancy accelerated by modern approaches to the hospitality industry, immersive experiences, and community and culture development. She has worked on projects around the world and is on the Board of Directors for the Tourism Association of PEI. Chef Ilona is a media personality, and a Culinary Instructor at the Culinary Institute of Canada.