Rosas del Campo


Rosas del Campo:

  • 3 pounds Idaho® red potatoes
  • 6 ounces duck fat
  • 6 ounces salt
  • 3 ounces pepper
  • Frying oil, as needed

Roasted Garlic Aioli:

  • 6 ounces garlic confit
  • 4 ounces garlic oil (from confit)
  • 2 ounces anchovy
  • 2 ounces Worcestershire sauce
  • 4 ounces lemon juice
  • ¼ teaspoon cayenne
  • ½ teaspoon black pepper
  • Salt, to taste
  • 18 ounces mayonnaise

Paprika Gel:

  • ⅔ cup extra virgin olive oil
  • 1 Tablespoon paprika, hot
  • 3 Tablespoons paprika, sweet
  • 2 cups chicken stock
  • 2 Tablespoons cornstarch
  • 1 teaspoon xanthan gum
  • Salt, to taste


Rosas del Campo:

  1. Start with an 18"x24" white cutting board. Place your melted duck fat in a squeeze bottle and seasonings in individual small bowls. Have your fryer ready at 350°F. Boil 3 quarts of water in a 4-5 quart pot. 
  2. Wash and peel potatoes. Place them in cold water so they do not oxidize. Try to use longer, more rectangular potatoes, but any potato will do.
  3. Slice all the potatoes lengthwise in a Japanese mandolin at about ⅛". Potato slices need to be thin enough to bend without breaking. Keep the sliced potatoes in water so they do not oxidize.
  4. Once all potatoes are sliced, layer the potato slices vertically in a straight line from the top of the cutting board to the bottom, overlapping the potatoes halfway on the prior potato. This will take around 7-10 slices, depending on the size of the potato. Repeat until you can’t fit more lines of potato on the cutting board (around 6-8 straight lines or soon-to-be roses).
  5. Pour a straight line of duck fat from the top of the first potato to the end, and season with salt and pepper to taste.
  6. Take the first line of potato and roll the flowers from the top of the cutting board to the bottom. The potato will be malleable enough to bend and stay together. Once the flower is created, wrap it tightly with film paper, ensuring the ends are tied in a knot. Repeat this step until you have finished layering and wrapping all potato slices.
  7. Once water is boiling, gently drop all the wrapped flowers and boil for 10 minutes. Take out and let them cool entirely to use the next day or blanch them in an ice bath for immediate use.
  8. Once they are fully cooled, cut the film paper knots and carefully take out the flowers. Drop the roses into the fryer at 350°F and cook until golden brown. Season with smoked paprika and a little extra salt and serve.

Roasted Garlic Aioli:

  1. Add garlic, garlic oil, anchovy, Worcestershire sauce, lemon juice and seasonings in a blender and blend until smooth.
  2. Fold the garlic mixture into mayonnaise and add seasonings to taste. 
  3. Place in squeeze bottle for service.

Paprika Gel:

  1. In a saucepan, add oil and both hot and sweet paprika. Heat on low until oil begins to bubble. Turn off heat.
  2. Add half of the chicken stock to the pan. Create a slurry with the other half. Add the slurry to the mix and turn on low heat again until liquid begins to thicken.
  3. Add paprika mix to blender and blend on low. Add xanthan gum and continue blending for about 3 minutes, until the mix starts looking thick and gel-like. Taste for salt and adjust as needed.
  4. Place in squeeze bottle for service. Keep in a warm place so gel is malleable. If it gets cold, blend again to smooth gel out.

To Plate:

  1. Finish roses with smoked paprika and a little extra salt. 
  2. Pick your favorite plate and dot with roasted garlic aioli and paprika gel, ensuring each bite gets sauce. 
  3. Garnish with fresh greens or microgreens. Enjoy!
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Yield: 12 servings

Micole Rivera Suarez
Nova Southeastern University - Chartwells

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