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Bacon Wrapped Potato Roses

Author Rosalynn Daniels

Ingredients

  • 1 c French Onion Dip
  • 4 large potatoes of choice
  • 1/2 c Parmesan Cheese shredded
  • ¼ tsp Salt
  • ¼ tsp Black Pepper
  • ¼ tsp Dried Parsley
  • 12 Regular or thin-cut Bacon Strips

Instructions

  • 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.

Notes

  • 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.