For 12 muffin cups. Preheat the oven to 180–200 °C (top/bottom heat). Grease the muffin tin or silicone molds.

Wash potatoes well, peel them, and slice them very thinly (preferably with a mandoline or vegetable slicer).

Grate Parmesan.

Press or finely chop the garlic.

Put the thin potato slices into a large bowl and mix with olive oil, the pressed garlic clove, salt, pepper, paprika powder, and the optional herbs (rosemary or thyme) until each slice is coated with the seasoning mixture.

Arrange 10-12 potato slices slightly overlapping each other. Then roll them up tightly from one side into small rolls.

Carefully place the finished potato rolls into the greased muffin tin. If you want larger roses, you can combine several rolls.

Then wrap with aluminum foil so it doesn't burn too quickly.

Slide the muffin tin into the preheated oven and bake the potato roses for about 35 minutes. They should be golden brown and crispy. If they brown too quickly, you can cover them with aluminum foil.

Take the potato roses out of the oven after 35 minutes. Sprinkle them generously with grated Parmesan and bake for another 10 minutes until the Parmesan is melted and lightly browned.

Let the potato roses cool briefly before carefully removing them from the muffin tin. Serve them warm as a side dish or a small snack.

Enjoy your meal!!!