OK, now I know what you're thinking. Right now you're rolling your eyes saying "SERIOUSLY, how in the heck am I supposed to make these?"
Now, I TOTALLY realize these aren't your average "whip up a quick weeknight dinner" kind of potatoes. They're for special occasions, like Thanksgiving and Christmas and anniversaries and birthdays.
The only two must haves for this recipe (besides the potatoes, obvs!) are a mandolin or a vegetable peeler and a muffin tin. Unless you're REALLY REALLY amazing with a knife, a regular kitchen knife won't get them thin enough. You want them to be potato chip thin! And the muffin tin is what holds their shape while they bake.
If you have trouble using your hands to form the "petals" , you can layer them straight into the muffin tin. Start on one side of one of the muffin cups and place slices of potato, slightly overlapping, as you go around in a circle (or semi-circle).
I can't stress this enough -- these don't have to look perfect!! This is a fun and festive way to serve potatoes and will look amazing REGARDLESS of how they look.
- 6 medium Yukon Gold potatoes
- ½ cup butter, melted
- 1-½ teaspoons Herbs de Provence
- ½ teaspoon Kosher salt
- ½ teaspoon pepper
- 6 slices bacon
- A few sprigs of fresh thyme, leaves removed and chopped
- Chopped green onion or fresh chives
- Grated Parmesan, to garnish
Preheat the oven to 400 degrees Fahrenheit.
Grease your muffin tin REALLY well!
Use a mandolin slicer or vegetable peeler to slice the potatoes, lengthwise, into slices 1/16-inch thick.
In a small bowl, combine the melted butter, herbs de Provence, salt and pepper. Mix well.
On a cutting board you use for meat, lay out 2 pieces of bacon, overlapping them vertically.
Line the bacon with some of the sliced potatoes, slightly overlapping each slice of potato.
Starting at one end, gently roll up the bacon and VOILA, you've just created a potato rose!
Place the rose in the cup of a greased muffin pan.
Repeat with remaining bacon and potato slices.
Brush melted butter over the top.
Bake for 30 to 40 minutes, until the edges are crispy and the potatoes are cooked-through.
Keep an eye on the potatoes and if the tops start browning too quickly, cover with foil.
Sprinkle the roses with fresh thyme and Parmesan.