Potato Roses Recipe
Savory and decadent, bacon potato roses are an impressive appetizer or side dish for your holiday meals and other festive occasions. The potato rosette shape adds a playful element to your plates and is easy to achieve with this foolproof recipe.
Servings: 6 servings
Equipment
Ingredients
- 2 tablespoons unsalted butter melted
- 4 Yukon gold potatoes approximately 1.4 lbs, rinsed with the skin on
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary finely minced
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup grated parmesan cheese loosely packed (approximately 1 ounce)
- 6 slices bacon pork or turkey
Instructions
- Preheat the oven to 400 degrees F/204 C. Brush 6 cups of a 12-cup muffin tin generously with melted butter*.
- Thinly slice the potatoes using a mandoline with a handguard (aka handrail), or using a sharp knife to approximately 1/16 - ⅛ thickness.
- Transfer the potato slices into a large bowl*. Add 2 tablespoons of olive oil, minced rosemary, garlic powder, kosher salt, and black pepper. Toss to combine.
- On a clean work surface, lay out a slice of bacon, then place the potato slices overlapping each one until you have used approximately 20 slices.
- Sprinkle 1 to 2 tablespoons of Parmesan cheese over the potatoes.
- Gently roll up the combined bacon and potato slices until it has formed a rose.
- Place your potato rosette in a muffin cup and add 10 more potato slices around the bacon-wrapped rose. If needed, you can adjust the potato slices to “fluff” out the edges of your rosette more.
- Repeat with the remaining bacon, potato slices, and cheese. You will have 6 potato roses when you’re finished.
- Place your muffin tin in the oven and bake, uncovered, for 20 minutes. Then place your foil on top of the potato roses and bake for an additional 30 minutes, or until tender and cooked through. A sharp paring knife, when inserted into the middle of the potato rose, will pierce the potato center easily.
- Let your potato roses rest for 10 minutes, then gently run a paring knife on the outer edge of each rose to remove them from the muffin tin. Place onto a serving platter.
Notes
- Yields: This recipe makes six potato roses, but you can multiply it to serve a larger crowd. The nutritional values below are per rose.
- Don’t skimp on the butter when greasing your muffin tin: A generous coating of butter will keep the rose potatoes from sticking to the pan. Make sure to coat not only the inside but also the outer edges of each muffin cup. This will ensure that the outer layers of the roses don’t stick as they bake and crisp up beautifully. We do not recommend using parchment liner as it didn’t allow the potato roses to crisp.
- Drain the liquid: After mixing the potato slices with the olive oil, rosemary, and seasonings, they tend to release some moisture. While we initially tried drying the slices with a kitchen towel before seasoning, we found that the potatoes still released juices once combined with the other ingredients. To avoid soggy potatoes, we recommend draining any excess liquid that collects at the bottom of the bowl before assembling your potato rosettes.
- Separate the potatoes while you’re mixing them: Because your potato slices will be thin, it’s essential that you manually separate them during the mixing step into your olive oil and spices so that all of your slices get evenly coated.
- A sharp knife can be used if you do not own a mandoline: While it may take you a bit longer (cue: patience) to slice your potatoes with a knife, it is doable. Do your best to slice them as thinly and evenly as possible.
- Can I make potato roses in advance? Unfortunately, we do not recommend it. We attempted to prepare these bacon and potato roses ahead of time, but after sitting in the fridge for a night, the potatoes oxidized. The change in color wasn’t appetizing and they simply didn’t taste as fresh when they were baked. We encourage you to make your potato roses the day you plan on serving them.
- Storage: You can store leftovers in an airtight container in the refrigerator for upto 3 days.
Nutrition
Calories: 245kcal | Carbohydrates: 23g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 689mg | Potassium: 523mg | Fiber: 3g | Sugar: 1g | Vitamin A: 273IU | Vitamin C: 22mg | Calcium: 164mg | Iron: 1mg
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