I’ve never been a big fan of the heavy, cheesey, creamy density of traditional scalloped potatoes.

In fact, I’m not a lover of white potatoes in general.

Sweet potatoes, well, that’s something entirely different.

Anyway, in an effort to create yet something simply beautiful again for the ensuing winter season, I choose to manifest a perfect potato posey, of sorts. Scalloped into true beauty, with a hint of rosemary and crispy, sensational Hamptons Salt Company Garlic Salt.

The divinity seems to have arrived a bit early this year.

Simple Scalloped Potatoes

1 large russet potato, peeled
2 tsp. fresh rosemary, minced
1 tsp. unsalted butter
1/4 tsp. Hamptons Salt Company Garlic Salt

Preheat the oven to 425 degrees.
Line a medium-large ramekin with parchment paper.
Using a mandolin, thinly slice the potato into perfect “flower” petals.
Using careful creatively, line the potato slices in concentric circles inside the ramekin to create a scalloped “posey.”
Top with the pat of butter (melted, if desired), fresh rosemary, and Garlic Salt.
Bake for about 40 minutes, until the petal edges are golden brown.

Gorgeous. Perfect. Simple.