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Five potato slices arranged as rose flowers on a pink plate, garnished with parsley and chives tied to look like flower stems; pink decorative eggs and flowers surround the plate.

Potato Roses

Dana Rady
Potato roses are a dramatic and delicious twist on your traditional potato side dish. Thinly sliced potatoes, bacon, and pepper jack cheese are rolled into delicate rose shapes, then baked in a muffin tin until the edges turn golden and crisp.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer, Side Dish
Servings 8

Ingredients
  

  • Cooking Spray
  • 2.5 pounds Yellow Potatoes about 4 large potatoes
  • 1 tablespoon Olive Oil
  • Salt and Pepper to taste
  • 4 ounces Thin-cut Bacon about 8 slices
  • 3-4 ounces Pepper Jack Cheese cut into 1-inch strips

Instructions
 

  • Preheat oven to 350°F (180°C). Spray a muffin tin with cooking spray so the roses do not stick.
  • Slice potatoes thin, using a mandoline if you have one or a sharp knife. Toss the potatoes in a medium bowl with the olive oil, salt, and pepper to season.
  • On a clean surface, lay out the potato slices overlapping each other in a row that’s about 15-20 slices long. Continue with all of the potatoes until you have 8 different shingled rows of potatoes.
  • Lay 1 slice of bacon along the bottom edge of the potato row. Place pepper jack strips on top of the bacon so they run the length of the potatoes.
  • Starting at one end, carefully roll everything together into a spiral. The overlapping potatoes will form the “petals”.
  • Place the rolled potato rose into a muffin cup. Repeat until you have 8 roses in the muffin tin.
  • Bake for 20-25 minutes until the bacon is fully rendered and the potatoes are golden and crispy. Serve individually, or as a bouquet, and enjoy!

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