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Potato Roses

The only flowers I want.

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Potato Roses

6 servingsINGREDIENTS4  yukon gold potato, halved2 tablespoons olive oil1 teaspoon garlic powder1 teaspoon dried thyme1 teaspoon dried rosemary1/2 teaspoon black pepper1 teaspoon salt12 strips center cut bacon fresh thyme, to serve grated parmesan cheese, to servePREPARATION1. 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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6 servings

INGREDIENTS

4 yukon gold potato, halved

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon black pepper

1 teaspoon salt

12 strips center cut bacon

fresh thyme, to serve

grated parmesan cheese, to serve

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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