Potato roses

Updated at: Tue, 13 Feb 2024 07:54:06 GMT

Step 1

1️⃣Preheat oven to 190C/375F. Generously grease 6 holes of a muffin tray.

Step 2

2️⃣Use a mandoline to thinly cut them into 2mm slices (discard the very ends of the potatoes). I recommend using a finger guard, at least when you get closer to the blade. Use kitchen roll to dry the slices as best you can.

Step 3

3️⃣Toss the slices in a large bowl with olive oil, rosemary, garlic, salt and pepper until everything is well-distributed. Place 1/6th of the slices in a row, overlapping by around 2/3-3/4 of the previous slice (usually around 15 slices). Sprinkle 1/6th of the parmesan over the slices (around 1 tbsp) then place a slice of bacon next to them.

Step 4

4️⃣Roll up the potato slices then wrap them in the bacon. Place in the muffin tray & gently fan out the petals so it looks like a rose. Repeat to create 6 roses. Try & work quickly to prevent potatoes getting watery (not a huge issue as the moisture will evaporate in the oven, just more difficult to work with).

Step 5

5️⃣Bake roses uncovered for 20mins. Tightly cover the roses with foil, then place back in the oven for 35-45mins, or until the potatoes are crisp & tender right the way through. Use a spoon to carefully remove the roses from & enjoy!

Step 6

*This is mainly used to keep the roses intact. I initially tried rolling it up with the slices (i.e the slices on top of the bacon) but found the bacon in the centre of the roses was chewy and essentially poached in the moisture from the potatoes. I find the bacon more useful as a ‘string’ around the outside.

Step 7

**Timings will differ based on how your oven runs and how thick the roses end up. Don’t be scared to continue baking for longer if they’re still not cooked (consider dropping heat if they’re browning too much). Or if they’re struggling to brown at all you can remove the foil at the end.

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