Ingredients
6
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
Instructions
- Preheat oven to 400˚F (200˚C).
- Using a mandolin and a hand guard, thinly slice the potatoes into a large mixing bowl.
- Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.
- 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.
- 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.
- Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes.
- Top the roses with thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
- Enjoy!
Nutritional Facts
Per 6 servings
- Calories: 553
- Carbohydrate: 19g
- Fat: 38g
- Fiber: 1g
- Protein: 31g
- Sugar: 0g
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