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Bacon Wrapped Potato Roses

  • Author: Rosalynn Daniels



1c French Onion Dip

4 large potatoes of choice

1/2c Parmesan Cheese, shredded

¼ tsp Salt

¼ tsp Black Pepper

¼ tsp Dried Parsley

12 Regular or thin-cut Bacon Strips


Using a mandolin, slice each potato lengthwise into 1/4inch thick slices to create your rose petals.
Put all slices into a large bowl and mix with your seasonings.
Give everything a good toss, so that all potato slices are evenly covered with seasoning.
Using 12 potato slices, create a line of potatoes that overlap each other starting from the center.
Spread a thin layer of French Onion Dip along the line of potatoes, then sprinkle Parmesan Cheese on top of the dip.
Carefully roll the line of potatoes to create a rose shape.
Then place the rolled potato roll at the end of a slice of bacon, and carefully roll your potato rose along the bacon so that the bacon holds the potato rose in place.
Place each potato rose in a non-stick muffin pan.
Bake at 400 degrees 35 minutes or until the end of the potato petals are crisp and the bacon is to  your liking.
Carefully place each rose on a cooling rack so that they excess oil from the bacon can drain.
Garnish with parsley and serve with French Onion Dip.


  • Use a mandolin to thinly slice your potatoes
  • Drain the Excess Oil: Halfway through baking, the bacon may release a significant amount of grease. Removing the roses, draining the oil, and returning them to the oven ensures a crisp end result without sacrificing the flavor.
  • Cool and Serve: Once they are done, carefully transfer the roses to a cooling rack to drain any additional oil. Serve with a dollop of French onion dip for the perfect finish.