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.
Serve immediately.