Potato Roses with Bacon, Parmesan, and Herbs Recipe
Potato Roses are an elegant and delicious side dish featuring thinly sliced baking potatoes rolled with fragrant rosemary, garlic, Parmesan cheese, and wrapped in crispy streaky bacon. Baked to golden perfection, these visually stunning roses are perfect for impressing guests or elevating a simple meal.
- Prep Time: 45 minutes
- Cook Time: 35-45 minutes covered + 20 minutes uncovered (total approx. 1 hour 5 minutes)
- Total Time: 1 hour 20 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: European
Ingredients
Potatoes and Seasonings
- 600g / 1.3lb Baking Potatoes
- 1 1/2 tbsp Olive Oil (plus more to grease tray or use butter/oil spray)
- 1 tsp very finely diced Fresh Rosemary
- 2 cloves of Garlic, finely grated
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
Cheese and Meat
- 60g / 2oz Parmesan cheese (grated)
- 6 slices of Streaky Bacon
Instructions
- Preheat and prepare the tray: Preheat the oven to 190°C (375°F) and generously grease 6 holes of a muffin tray with olive oil, butter, or oil spray to prevent sticking.
- Slice the potatoes: Use a mandoline slicer to cut the potatoes into thin 2mm slices, discarding the very ends. Use a finger guard for safety. Dry the slices thoroughly with kitchen roll to remove excess moisture.
- Toss slices with seasoning: In a large bowl, mix the potato slices with olive oil, finely diced rosemary, grated garlic, salt, and black pepper until evenly coated.
- Assemble the roses: Arrange approximately 1/6th of the slices (about 15 slices) overlapping by two-thirds to three-quarters. Sprinkle 1/6th of the Parmesan cheese over the slices. Place a slice of bacon alongside the potato row. Carefully roll up the slices into a spiral and wrap it with the bacon slice. Place the rolled potato rose into one of the muffin tray holes and gently fan out the edges to look like petals. Repeat this process to make six roses.
- Bake the roses: Place the muffin tray with potato roses in the oven uncovered and bake for 20 minutes until they start to brown lightly on the edges but are not fully cooked.
- Cover and continue baking: Remove the tray and cover the potato roses tightly with foil. Return to the oven and bake for an additional 35-45 minutes until the potatoes are tender throughout and crisp on the edges.
- Serve: Carefully use a spoon to lift the potato roses from the muffin tray. Serve immediately and enjoy the beautiful, crispy, and flavorful potato roses.
Notes
- Use a mandoline slicer with caution and preferably a finger guard to ensure even, thin slices and to protect your fingers.
- Drying the potato slices is essential to prevent sogginess and help the potatoes crisp up nicely.
- If you prefer, you can substitute Parmesan with another hard cheese like Pecorino Romano.
- The bacon adds salt and crispness but can be omitted or substituted with a vegetarian alternative if desired.
- Working quickly when assembling helps reduce moisture build-up, making the slices easier to handle.
