I made these Potato Flowers with puff pastry as a quiet act of creation. As they baked, I wrote the song “Beat of My Own Drum”, which you can hear in the background — letting rhythm, warmth, and instinct lead.

Sometimes inspiration doesn’t arrive loudly. It starts small. In the kitchen. With something that’s entirely your own.

Serves

2-4

Ingredients

• 1 sheet frozen puff pastry, thawed

• 2–3 medium Yukon Gold potatoes

• 2 tbsp olive oil or melted butter

• Sea salt

• Freshly cracked black pepper

• Fresh thyme or rosemary

• Grated Gruyère or Parmesan

Method

1. Preheat oven to 400°F (205°C).

2. Thinly slice the potatoes using a mandoline or sharp knife (about ⅛-inch thick).

3. Toss slices gently with olive oil, salt, and pepper.

4. Layer the slices in a muffin tin, standing upright and slightly fanned, forming a flower shape in each cup.

5. Top lightly with herbs or cheese, if using.

6. Bake for 30–40 minutes, until edges are golden and crisp and centers are tender.

7. Rest 5 minutes, then carefully lift out and serve warm.