Sweet Potato Rosette
This is a dish for the drama queen who was asked to bring a side, and wishes she’d been tasked with the turkey! You want to make a splash? Here’s the dish for you.
It couldn’t be easier, it just requires a little patience, and a food processor to lighten the chopping load. You can make this for any number of people, depending on the size of your pan. As a rule, one potato per person and one for the pot (so 5 potatoes if you’re serving 4) If you’re seeking full drama, get creative with potatoes in a rainbow of colors.
Preheat oven to 400.
Slice potatoes a consistent width. I aim for a little slimmer than ¼ inch. (The Breville Sous Chef makes this a BREEZE.)
Arrange potatoes in a layer in the pan.
Brush with Red Wine Vinaigrette dressing - works best with pastry brush.
Arrange a second layer of potatoes.
Continue to brush after every layer until your desired shape has been achieved.
Sprinkle shallots on top and give a final brushing of dressing and a couple cracks of pepper.
Toss it in the oven for roughly 20 minutes. Keep an eye on it, though, because time will vary depending on the size of your pan and the thickness of the potatoes, so you may find you need to adjust these times slightly.
Decorate with a sprinkle of parsley.
Slice into wedges to serve.