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96% would make again

Potato Roses

Tasty Team

Ingredients

for 6 servings

  • 4 yukon gold potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 12 strips center cut bacon
  • fresh thyme, to serve
  • grated parmesan cheese, to serve

Nutrition Info

  • Calories 495
  • Fat 32g
  • Carbs 20g
  • Fiber 1g
  • Sugar 0g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
  3. Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
  4. On a cutting board, lay out two pieces of bacon overlapping each other vertically.
  5. Line the bacon with the sliced potatoes, making sure each potato is overlapping.
  6. Starting at one end, gently roll up the bacon, creating a potato rose.
  7. Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
  8. Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
  9. Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
  10. Enjoy!

Ingredients

for 6 servings

  • 4 yukon gold potatoes, halved
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 12 strips center cut bacon
  • fresh thyme, to serve
  • grated parmesan cheese, to serve

Nutrition Info

  • Calories 495
  • Fat 32g
  • Carbs 20g
  • Fiber 1g
  • Sugar 0g
  • Protein 29g

Estimated values based on one serving size.

Preparation

  1. Preheat oven to 400˚F (200˚C).
  2. Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
  3. Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
  4. On a cutting board, lay out two pieces of bacon overlapping each other vertically.
  5. Line the bacon with the sliced potatoes, making sure each potato is overlapping.
  6. Starting at one end, gently roll up the bacon, creating a potato rose.
  7. Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
  8. Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
  9. Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
  10. Enjoy!

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