This recipe looks similar to the Apple Roses but is savory instead of sweet.

Yield: 12 roses

Mashed Potato Base Ingredients

12 Little Potatoes
1 Tbsp Butter
1/4 tsp Salt
1/4 tsp Pepper
1 Egg yolk

Potato Petals Ingredients

18 Little Potatoes
1/2 tsp Granulated garlic
1/4 tsp Salt
1/4 tsp Ground black pepper
1/3 cup Parmesan cheese, grated
2 tablespoon canola oil
10 strips Bacon, cooked (not crispy)

Directions

1. Cook bacon for 8-10 minutes at 350F or until cooked but still very flexible. Prepare muffin pan by spraying
2. Place twelve potatoes for mashing and one teaspoon salt in a saucepan or pot filled with about eight cups of water and bring to a boil.
3. When boiled, simmer for about 15 to 20 minutes until soft and done. Using tongs or a handled strainer sieve, lift the potatoes out and place in a bowl while still hot ready for mashing. Reserve hot water for the petals.
4. Spray muffin tin on sides and bottoms of each of the 12 cups.
5. While waiting for the eight potatoes for mashing to cook, slice the rest of the 18 potatoes thinly with either a mandolin or an adjustable hand-held vegetable slicer to about 2 to 3 millimeters thick.
6. Place the slices in the saucepan with the reserved water from the mashed potatoes, adding more water to cover the tops if necessary. Bring to a boil, then simmer on medium heat for about 4 to 5 minutes until you can poke with a fork or knife but still firm and on the raw side. Do not overcook, or it will be hard to poke into the mashed potatoes to form the rose shape.
7. Immediately, strain the potato slices, and place in cold running water to stop the cooking process.
8. Mash the potatoes while the sliced ones are cooking, place one tablespoon butter, 1/4 teaspoon salt and 1/4 teaspoon black pepper with cooked whole potatoes and mash with the skins on until smooth (Skins not noticeable since at the bottom and more fiber!). Set aside and cool.
9. Prepare potato slices are dried, place them in a big bowl. Add 1/2 teaspoon granulated garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/3 cup Parmesan cheese and 2 tablespoon canola oil. Toss gently with big spoon, or use your fingers like tossing a salad to incorporate everything. Set aside.

10. To make the roses: lay out bacon with 2 pieces over lapping end to end. Place sliced potatoes overlapping again on the bacon, slightly hanging over the edge of the bacon. Roll up the bacon & potatoes to form the rose.

11. Place rolled bacon potato roses on top of the mashed potatoes in muffin pan and slightly smoosh to secure the rose.

12. Decrease oven temperature to 325F and bake for 25-30 minutes. Bake a bit more until the tops of the petals are lightly golden browned and crispy, and check with a fork to see if the bacon has firmed and can be lifted out intact. Using a fork and a pair of tongs, carefully lift each rose out and serve.

Inspired by

• The Little Potato Company