.jpg)
.jpg)
.jpg)
Ingredients
- 4 potatoes, halved
- 2 tbsp. olive oil
- 1 tsp. garlic powder
- 1 tsp. dried thyme
- 1 tsp. dried rosemary
- ½ tsp. black pepper
- 1 tsp. salt
- 12 strips smoked bacon
- fresh thyme, to serve
- 2 tbsp. grated Parmesan cheese
Prep Time:
20
Minutes
Directions
Cook Time:
55
Minutes
- Preheat the oven to 400°F (200°C). Prepare a muffin tin, greased with a little oil.
- Using a mandolin, thinly slice the potatoes into a large bowl.
- Add the olive oil, garlic powder, thyme, rosemary, black pepper and salt to the sliced potatoes and toss until evenly coated.
- On a cutting board, lay out two pieces of bacon overlapping each other vertically. Line the bacon with the sliced potatoes, making sure each potato is overlapping.
- Gently roll up the bacon, creating a potato rose, and place in the greased muffin tin. Repeat with the remaining bacon and potatoes.
- Place the muffin tray into the hot oven and bake for 20 minutes, then cover with tin foil and bake for an additional 30 minutes. After this time, top the roses with the fresh thyme and Parmesan cheese, and bake for an additional 5 minutes uncovered. Remove from the oven and serve.
- VEGANV
- VEGANV
- VEGATARIANVT
- VEGATARIANVT
- HIGH PROTEINHP
- HIGH PROTEINHP
- GLUTEN FREEGF
- GLUTEN FREEGF
- LOW CARBLC
- LOW CARBLC
- CONTAIN NUTSN
- CONTAIN NUTSN
- DAIRY FREEDF
- DAIRY FREEDF
- MEAL PREPMP
- MEAL PREPMP
