3/4 bag Ruby Fingerling Potatoes, scrubbed and patted dry (leave skin on)
2 tsp. Italian herbs
2 tsp. garlic powder
5 Tbs. extra virgin olive oil
1 tsp. salt
1/2 tsp. fresh cracked pepper
Preheat the oven to 400 degrees. Spray a muffin tin with non stick cooking spray (such as Pam). Using a mandoline, cut the potatoes into thin slices. In a large bowl, combine the Italian herbs, garlic powder, olive oil, salt and pepper together. Add the potato slices and mix to coat the potatoes with the oil and herbs. Lay out 10-12 slices of potato in a long line, placing the second slice of potato halfway down the first slice, and continuing with about 12 of them. Very carefully and tightly roll up the potato line until you have a big swirl of potatoes.
Place into a muffin tin indent. Repeat with the remaining potato slices, varying in sizes if you would like. As you can see in my picture, all of my roses are different sizes. if you wish to do smaller ones, combine them in one muffin tin. Bake for 25-30 minutes until the tops are a golden brown. Carefully remove from the muffin tins after letting cool for five minutes in the pan. Either serve immediately, or place each rose in a cupcake liner and put into a microwavable safe container with a lid. Store in the refrigerator and heat in the microwave when you are ready to serve them!