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Potato Rose Garnish

Ingredients
Potatoes, unpeeled (10 to 15 slices are needed per rose)
2 - 4 plain wooden toothpicks for each flower
Directions

Slice potatoes 1/8-inch thick. Put into boiling water for 1 minute; immediately plunge into an ice water bath to stop the cooking; drain and pat slices dry.

On a flat surface slightly overlap each potato slice in a long continuous row; roll up as tightly as possible being careful they do not break.

Secure the roll with plain toothpicks at the base. Cut a thin slice off the end so they sit level. Brush with melted butter; adjust slices to resemble a rose and bake on a greased baking sheet at 350 degrees F. for 45 minutes. Can be made 1 day in advance covered at room temperature.

Remove toothpicks and serve on a dinner plate with a meat entree.

Wine recommendation: Pinot Gris; Chardonnay