Crispy Potato Flowers with Mont d'Or

Ingredients

• 4 medium units Potatoes (Peeled, about 600 g total)
• 500 g Mont d'Or Cheese (Round, at room temperature before cooking)
• 30 g Cornstarch (About 2 tablespoons)
• 2 tablespoons Coarse salt (To draw out moisture from the potatoes)
• 2 tablespoons Honey (Drizzle over the cheese)
• 1 clove Garlic (Peeled and halved)
• 1 teaspoon Fresh or dried thyme (Crumbled over the cheese)
• 1 tablespoon Olive oil (Mixed with honey on the cheese)
• 500 ml Frying oil (sunflower or peanut) (For frying, temperature 180 °C)
• 1 pinch Black pepper (Season the cheese)

Instructions

1. Sculpt the potatoes

   Cut each side of the potato to obtain a rectangle about 1 cm thick, then make parallel slits without cutting all the way through to form petals.

   Time: PT15M

2. Salting and drawing out moisture

   Place the sculpted potatoes in a dish, sprinkle with coarse salt and press with your fingers to work the salt into each slit. Let rest for 20 minutes.

   Time: PT20M

3. Prepare the Mont d'Or

   Cut the Mont d'Or in half lengthwise, draw a cross in the center of each half, insert the two garlic halves into the cuts, then drizzle with honey, olive oil, thyme, a little pepper and a pinch of salt.

   Time: PT5M

4. Cook the cheese

   Place the two halves of Mont d'Or on a baking sheet lined with parchment paper and bake for 20 minutes at 200 °C until melted and lightly golden.

   Time: PT20M

   Temperature: 200°C

5. Rinse the potatoes

   Remove the potatoes from the salt, rinse under cold water to eliminate excess salt, then drain on paper towels.

   Time: PT5M

6. Starch coating

   Place the cornstarch in a large bowl, roll the potato flowers in it until fully coated, then shake off excess.

   Time: PT5M

7. Heat the oil

   Pour the frying oil into a saucepan or deep fryer, heat to 180 °C (use a thermometer).

   Time: PT5M

   Temperature: 180°C

8. Fry the potato flowers

   Gently lower the flowers into the hot oil, fry until golden and crispy (about 8‑10 minutes). Remove with a skimmer and place on paper towels.

   Time: PT10M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

30 g

Fat

22 g

Fiber

3 g