Peel the potatoes and slice them very thinly - preferably using a mandolin slicer.

Desalinate the potatoes by placing them in a bowl and covering the potato slices with water. Let them sit for an hour, and preferably change the water midway.

Pat the potatoes dry with a kitchen towel—it's important that they are completely dry.

Grease a metal or silicone muffin tin with butter.

Melt butter and thyme together in a small pot.

Arrange the potato slices in the muffin tin as shown in the picture. They will now form a rose shape. Place a ball of aluminum foil in the center of the roses to prevent them from collapsing and losing their shape.

Brush the potato roses with some of the melted butter and sprinkle them with salt and pepper.

Bake them in the oven at 200 degrees Celsius (392 degrees Fahrenheit) for about 30 minutes, until they are crispy and golden. Brush them with butter midway to prevent the surface from drying out.

Serve the beautiful potato roses as a side dish to meat.