The first time we made these, we were absolutely shocked at how delicious they were and quickly realized that I didn’t make enough. These would be so stunning on a Holiday table. Watch the video for additional instructions.
Bacon Potato Roses
Ingredients
- 4 Potatoes Yukon Gold or Red Potatoes are probably best
- 1 tbsp oil olive or avocado
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried rosemary
- 1 tsp thyme fresh is best if you have it
- ½ tsp salt
- 1 lb bacon about 12 strips
- 2 tbsp parmesan cheese
Instructions
- Preheat the oven to 400°.
- Slice potatoes with a mandolin slicer or by hand and place them in a mixing bowl.
- Add in the oil and the spices (onion powder, garlic powder, rosemary, thyme and salt) and toss all together.
- Place a strip of bacon on a cutting board. I like to try and stretch the back just a bit first.
- Line the piece of bacon with potato slices, overlapping just a bit with each one. Leave about an inch at the end of the bacon where there is no potato.
- Start at the end closest to you, roll the bacon and potato creating a rose shape and place it in a greased muffin tin.
- Repeat with as many as you can make.
- Bake for 20 min and then loosely cover with foil to prevent burning, and bake for another 30 minutes.
- Remove the Roses from the muffin tin and place on a paper towel to drain off any excess grease.
- Top with parmesan and some extra thyme.