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Have you started your holiday baking yet?

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Roses you can eat! @mustloveherbs created these beauties using our living herbs 🌿
Ingredients
2 store-bought pie crusts - I use @pillsbury
5 medium russet potatoes
1/2 cup olive oil
1/2 tbsp salt
3 cloves of garlic finely diced or 1 tsp of garlic powder
1 tbsp North Shore Living™ Savory, chopped
1 tbsp North Shore Living™ Thyme, chopped
1 tbsp North Shore Living™ Rosemary, chopped
North Shore Living™ Chives - for garnish
Flakey salt - for garnish

Method
Preheat oven to 400°. Remove your pie crusts from the fridge and allow to come to room temperature in packaging. Grease a muffin tin thoroughly with olive oil. Prepare the potatoes by washing the skins thoroughly. Set aside and allow to dry slightly.
In a large bowl combine olive oil, salt, garlic, and herbs.
Using a mandolin and a hand guard or a sharp knife cut the potatoes (skin on) into thin rounds. Place the cut rounds into the olive oil mixture.
Unroll the pie crusts one at a time and roll them out until they’re around 1/8 inch thick. Using a ruler make strips 1 inch wide by 12 inches long. You will need 12 1” x 12” strips. Place the first strip down horizontally on a clean surface. On the left hand side place Your first potato rounds so that it is even at the bottom of the pie strip but sticks out above the top of the strip. Moving left to right overlap each round until you are left with 1” of excess pie crust at the end. This is usually 6-7 rounds. Starting on the left begin rolling your pie crust and rounds toward the right making sure to tuck in any runaway potatoes as you go. Once you get to the end you will see that the extra 1” of crust helps to secure the rose stays together. Place each rose in your greased muffin pan. Repeat process 11 more times until you have a dozen potato roses! Bake for 40 minutes or until tops are crispy and pie crust is golden. Allow to cool slightly before removing. Garnish with chives and flakey salt and serve with your favorite sauce! Enjoy!!!

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