ID: 8dd58e29...
This is a stunning fusion potato dish that combines the comfort of a savory beef lasagna base with the elegance of a crispy potato rose. The potatoes are crispy on the outside and soft on the inside, creating a perfect harmony with the rich beef sauce.
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Parboil sliced potatoes in salt water for 3-5 minutes and pat dry. → Sauté beef with chopped onion, eggplant, and tomato sauce until thick. → Arrange the potatoes in a flower shape over the beef sauce in a bowl. → Brush with oil and bake at 190°C for 20-30 minutes. → Add mozzarella cheese between slices and bake for another 8-10 minutes.
Parboil sliced potatoes in salt water for 3-5 minutes and pat dry. → Sauté beef with chopped onion, eggplant, and tomato sauce until thick. → Arrange the potatoes in a flower shape over the beef sauce in a bowl. → Brush with oil and bake at 190°C for 20-30 minutes. → Add mozzarella cheese between slices and bake for another 8-10 minutes.
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Do not overcook the potatoes during the parboiling stage; they should be flexible but not falling apart.
Make sure the beef sauce is well-reduced; excess moisture will make the potatoes soggy.
Drying the potatoes with a paper towel is crucial for achieving a crispy texture.
Adjust the baking time according to your oven's performance, as every machine varies.
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