Flower Potatoes

Place the potato on a cutting board between two chopsticks running parallel to each other, one on each side of the potato. When you slice downward, the knife hits the chopsticks and stops about 3–4 mm from the bottom, preventing you from cutting through. This creates perfectly even slices every time. You can also use wooden spoon handles — anything flat and the same height on both sides. Without this trick, it's very easy to accidentally cut through the potato.

The cold water soak removes surface starch from between the slices. Without soaking, the starch acts as glue and the "petals" stick together during cooking, preventing them from fanning open and crisping. Soaking for 15 minutes is the minimum — 30 minutes is even better. After soaking, dry the potatoes thoroughly with paper towels before brushing with oil. The trapped water between slices also creates steam during cooking, helping push the petals apart.

Absolutely. Preheat your oven to 200°C (400°F). Place the prepared potatoes on a baking sheet lined with parchment paper. Brush generously with the garlic-paprika oil. Bake for 40–45 minutes until the edges are golden and crispy and the center is soft when pierced with a knife. Add parmesan in the last 5 minutes. The air fryer version is faster (25 minutes) because it circulates hot air more efficiently, but the oven result is equally delicious.

Waxy or medium-starch potatoes like Yukon Gold are the best choice — they hold their shape throughout cooking and the slices stay connected without crumbling. Russet potatoes (high starch) can break at the cuts, especially if you slice too thin. Red potatoes also work well. Choose potatoes that are roughly the same size (about 6–8 cm long) so they cook evenly. Avoid very large potatoes as they take much longer and the outside overcooks before the center is done.

Two techniques help. First, soak in cold water — this removes starch and lets the cuts open wider for heat to penetrate. Second, cover the potatoes with foil for the first 15 minutes of cooking and remove it for the final 10–15 minutes. This steams the center first and then lets the edges crisp. If the edges are browning too fast, lower the temperature by 10°C. Pierce the thickest part with a thin knife — if it slides in easily, the center is done.