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Potato bacon roses
Impress your loved ones with these delicious potatoes shaped into a rose.
YIELDS
2
TO
4
Ingredients
- Non-stick cooking spray
- 4 medium yukon gold potatoes, sliced paper thin
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon espelette pepper
- 1/4 teaspoon black pepper
- Salt, to taste
- 12 slices bacon
- Grated parmesan
- Chopped flat leaf parsley
Directions
- Preheat oven to 400F, and spray a non-stick muffin tin with cooking spray.
- To a bowl add potatoes, olive oil, thyme, garlic powder, espelette pepper, and black pepper. Toss to coat.
- Lay two pieces of bacon so that they slightly overlap each other in the middle (the length of the bacon should be about 30 cm). Take the potato rounds, and lay them on top of the bacon ensuring they overlap. Continue over the length of the bacon.
- Starting at one end, carefully roll bacon and potatoes to form a rose. Place in a muffin tin. Repeat the process for the remaining potatoes and bacon.
- Place in the oven and bake for 45 minutes until golden and crispy on top and tender in the middle.
- Remove from muffin tin and garnish with a grating of parmesan and fresh parsley. Enjoy!
