Potato Flower Pie Topper

Peel the potatoes. Then, using a mandoline, slice them very thinly (about 2 mm thick). Thin slices are easier to bend into petals.

Take a few slices (3–5 at a time) and bend them into gentle wave shapes — like loose S-curves or soft folds. Layer these wavy slices together lengthwise, so the waves interlock.

Pin the base of each concatenated bundle with a toothpick so the shape holds. Repeat to make enough bundles to cover your dish.

Place the potato bundles tightly together on top of the hotpot. The interlocking waves and toothpicks keep them from springing apart while you get them into the dish. Brush each wavy bundle generously with melted butter, and sprinkle with salt, pepper, and fresh thyme leaves. Remove toothpicks just before baking.

Preheat oven to 200°C. Bake your hotpot for 30–40 min until edges of the potato flowers and golden and crispy.