Bacon Wrapped Potato Roses Recipes

BACON-WRAPPED POTATO ROSES

Steps:

• Preheat oven to 400 degrees F.
• With knife or mandolin slicer, thinly slice the potatoes (1/8"-1/4") and add to a large mixing bowl.
• Add olive oil and all spices/seasoning to the sliced potatoes and toss until evenly coated.
• On a cutting board, lay out two slices of bacon that overlap vertically about 2/3rds of their length. On top of the bacon slices, add a layer of potato slices, each overlapping slightly with the last. Make sure the potato slices and bacon slices are flush on one side and hanging off on another. (Those will be the protruding "pedals.")
• Gently roll the bacon/potato up, creating a potato rose held together by the bacon at the bottom and place in a greased muffin tin. Repeat step 4 to create the 5 remaining roses.
• Bake for 20 minutes. Then cover the roses with tin foil and bake for another 30 minutes.
• Sprinkle fresh thyme and grated parmesan cheese on potato roses and bake for an additional 5-10 minutes.

BACON-WRAPPED POTATO ROSES: THE QUICK AND EASY RECIPE FOR AN IMPRESSIVE APPETIZER

Steps:

• Using a mandolin and a handguard, 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. Repeat with the remaining bacon strips and potatoes.
• Place the rolled potato roses in a muffin tin and bake for 50 minutes at 200°C/400°F.
• Sprinkle the roses with parmesan and bake for an additional 10 minutes at 200°C/400°F.
• Serve and enjoy!

POTATO ROSES RECIPE BY TASTY

Steps:

• 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!

CHEF JOHN'S POTATO ROSES

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Generously grease a 12-cup muffin tin with melted butter, reserving the rest for the potatoes.
• Slice potatoes to about 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Discard end pieces that are mostly skin. Place slices in a bowl and add rosemary, salt, black pepper, and cayenne pepper. Drizzle in the remaining melted butter. Toss with your hands to evenly distribute, about 2 to 3 minutes, trying to separate all the potato slices. Grate about a quarter of the cheese over the potatoes. Toss. Add more cheese; toss again. Continue until all cheese is incorporated.
• Stack potato slices in uneven layers (to resemble flower petals) in prepared muffin tin, ending with some of the smaller pieces.
• Bake in preheated oven until potatoes are tender, 45 to 60 minutes, testing with a metal skewer for doneness. Potatoes should be very soft. If potatoes look too brown but aren't yet cooked through, cover pan with foil for the final minutes of baking.
• Loosen edges of potato roses with a fork and lift out of pan to serving dish.

BACON-WRAPPED POTATOES

Steps:

• Layer onion slices on cut side of two potato halves; top with other potato half. Wrap each potato with two bacon strips. Secure with toothpicks. Place on a lightly greased baking pan. Bake, uncovered, at 325° for 1 hour and 20 minutes or until potato is tender and bacon is crispy. Discard toothpicks.

BACON-WRAPPED POTATOES

Steps:

• Preheat oven to 400 degrees. Wrap each bacon piece around a potato and secure with a toothpick. Place in a baking dish and bake until bacon is crisp and potatoes are tender when pierced with a knife, 40 to 50 minutes.

BACON WRAPPED POTATO ROSES -

Steps:

• Preheat oven to 400 degrees F (205 degrees C). Peel potatoes, if desired, and slice lengthwise between 1/16 to 1/8 inch thickness using a mandoline or vegetable slicer. Remove rosemary leaves from the stem and chop. In a bowl, combine potatoes, garlic powder, black pepper, rosemary, and olive oil. Toss well to coat the potato slices. Place 2 pieces of bacon on a work surface. Arrange potato slices along one edge so they are slightly overlapping. Sprinkle evenly with parmesan cheese. Carefully roll up the bacon and potatoes to form a rose, then put it in the cup of a muffin pan. Repeat with remaining ingredients. Gently fan out the potato slice petals. Bake for 70 minutes or until the potatoes are cooked through and the edges are crispy. If the potatoes start to brown too quickly, cover the pan with foil and continue baking until done.