An edible rose garnished our plates this weekend.  A Potato Rose.  I thinly sliced potatoes and parboiled them for a minute and then drained them and dried them with paper towel.

You then tightly roll the slices together from a long slightly overlapped row, securing with a toothpick or two.  Slice the bottom off one end to allow it to stand upright.  Brush with melted butter and roast in a slow oven for 45 minutes. 

Or, like we did this weekend, deep fry them til crispy and sprinkle with salt. They turn out a bit darker this way but they're very tasty.  When roasted, you'll want to serve them immediately.  I've been told they keep for a day in a covered container but I have never had any luck with that - they seem to blacken on me within a few hours.

When they're deep fried, they become Potato crisp/chip Roses -  YUMM