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Crispy Fried Potato Roses

Golden spiral potato roses fried until crisp and seasoned with paprika. An easy, impressive finger food made from simple grated potatoes that looks fancy yet comes together quickly for parties or snacks.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 180 kcal

Equipment

  • 1 | Box grater | for shredding potatoes
  • 1 | cutting board |
  • 1 | Deep frying pan |
  • 1 | Slotted spoon or strainer | for removing from oil
  • 1 | Paper towels | for draining
  • Toothpicks | | to secure the roses

Ingredients
  

  • 3 | medium | potatoes | peeled
  • 1/4 | cup | cornstarch |
  • | | oil | for deep frying
  • 1 | tsp | paprika or chili powder |
  • | | toothpicks | as needed

Instructions
 

  • Peel the potatoes and grate them into long thin shreds.
  • Form the grated potato into thin flat rounds on a board.
  • Dust each round lightly with cornstarch.
  • Brush with a thin layer of water or starch slurry and stack 2–3 rounds.
  • Roll tightly into a spiral rose shape and secure with a toothpick.
  • Heat oil in a deep pan to medium-high.
  • Fry the roses until deep golden and crisp, turning as needed.
  • Remove with a slotted spoon, drain on paper towels, and season immediately with paprika.

Notes

Best served fresh for maximum crispness.
Store leftovers in an airtight container and reheat in a hot oven.
Swap cornstarch for potato starch or flour if preferred.
Adjust seasoning to taste with garlic powder or smoked paprika.