Basically, select a number of oblong and round waxy potatoes and slice them thinly across. Boil for 3 - 4 minutes to make them pliable. Then pour out the boiling liquid, rinse in cold water and drain well. Season with salt.
Whisk together one large egg with a pinch of salt for every 6 roses, then line up muffin cases or brioche tins and measure up 2 tsp of the mixture and pour into each.
Starting with the larger potato slices, arrange along the edge of the cases so that they overlap slightly. Continue with smaller and smaller potato slices in circles into the centre.
Distribute the remaining egg over the potato roses, then bake in a pre-heated oven at 200 °C for 10 minutes until they start turning brown, then reduce the heat and bake for a further 20 minutes until they are completely cooked.
I prepared these on the morning of our dinner party and then let them stand on the side until it was time to bake them, they were absolutely fine.
And an idea that Lundulph came up with is to use other root vegetables to make roses of different colours or even mix them up. Must try that next time.