How To Make Potato Roses
Better than a bouquet of roses are these flavorful potato roses that are deliciously wrapped with bacon and baked for crispy and soft perfection.
Serves:
Ingredients
- 4Yukon gold potatoes,halved
- 2tbspolive oil
- 1tspgarlic powder
- 1tspdried thyme
- 1tspdried rosemary
- ½tspblack pepper
- 1tspsalt
- 12bacon,strips center cut
- fresh thyme,to serve
- parmesan cheese,grated, to serve
Instructions
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Preheat oven to 400 degrees F.
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Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
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Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
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On a cutting board, lay out two pieces of bacon overlapping each other vertically. Line the bacon with the sliced potatoes, making sure each potato is overlapping.
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Starting at one end, gently roll up the bacon, creating a potato rose. Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
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Bake for about 20 minutes. Cover the roses with tin foil, and bake for about 30 minutes.
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Top the roses with thyme and Parmesan. Bake for about 5 to 10 minutes uncovered. Enjoy!
Nutrition
- Calories: 396.51kcal
- Fat: 27.74g
- Saturated Fat: 8.40g
- Trans Fat: 0.08g
- Monounsaturated Fat: 13.41g
- Polyunsaturated Fat: 4.30g
- Carbohydrates: 26.82g
- Fiber: 3.67g
- Sugar: 1.70g
- Protein: 10.44g
- Cholesterol: 38.28mg
- Sodium: 482.98mg
- Calcium: 35.60mg
- Potassium: 737.95mg
- Iron: 2.05mg
- Vitamin A: 11.99µg
- Vitamin C: 31.49mg
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