I think potatoes might be my favorite food. We always joke that if we had to pick one food to have for the rest of our lives that I would pick potatoes. I could, after all, grow more potatoes from them and from those growing potatoes eat the greens which would count as salad, right? I just love that there are so many things that you can do with potatoes and that they are pretty easy to prepare. Even these potato roses are easy to prepare. Yes, that’s right, Easy Potato Roses! How can something this beautiful be easy and edible?
Easy Potato Roses
I know it’s probably hard to believe but they really are easy. They are amazingly delicious too and because they are so beautiful they are sure to impress your family or your guests. Unless your family are like my three littlest boys who for some reason do not like potatoes (unless of course they are chips or fries). You can also get quite creative with them and what you add for seasonings and such!
Here is what you need for my basic potato roses – bacon (because bacon makes everything better), redskin potatoes, butter, salt & pepper to taste, garlic powder, and onion powder. You’ll also need a cupcake pan.
Preheat the oven to 425 degrees.
The first step, aside from washing the potatoes and selecting potatoes that have no bad spots is to slice them very, very thin. This is much easier if you have a mandolin that has a very thin setting. Mine doesn’t cut very thin so I used a knife and just sliced the potatoes slowly and carefully. I sliced off one end of the potato and I discard the outside edges of the potatoes so I only have the thin slices like you see below. It takes 1-1/2 potatoes to make each rose since you have to discard some of the potato.
Melt a stick of butter in a small bowl. Use a silicone brush to coat the insides of your cupcake pan to keep the potato roses from sticking.
Sprinkle salt, pepper, garlic powder, and onion powder over the sliced potatoes. You can also add other seasonings or even Parmesan cheese if you like. After the seasonings are stirred in, stir in some of the remaining melted butter. You want to be sure the potatoes are generously coated.
Next lay out a piece of bacon on a cutting board or your work surface. Layer the potatoes onto the bacon with the flat edge lining up with the bottom edge of the bacon. Overlap the potatoes about halfway over each other.
When you’ve covered the whole piece of bacon, start at one end and carefully roll it up.
Place the “rose” into the cupcake pan and let the potatoes gently fall outward to create loose petals.
Repeat until you’ve filled your pan or made as many as you’d like.
Cover with tin foil and bake in the preheated oven for 45 minutes. Remove foil and continue baking for an additional 5-10 minutes or until potatoes are golden brown.
Serve hot from the oven and impress your family and friends!
- 12 Redskin Potatoes
- 12 Slices Thick Cut Bacon
- Salt and Pepper, to Taste
- Garlic Powder
- Onion Powder
- 1 stick Real Butter
- Preheat oven to 425 Degrees.
- Slice potatoes into very thin slices.
- Melt butter and coat the insides of cupcake pan to prevent sticking.
- Toss potatoes with salt, pepper, garlic powder, and onion powder.
- Coat potatoes with remaining butter.
- Lay bacon out on work surface and lay out potatoes on bacon, overlapping each potato by half.
- Roll bacon and potatoes up and place in cupcake pan.
- Cover with foil and bake in preheated oven for 45 minutes.
- Remove foil and bake for additional 5-10 minutes.
- Remove from oven and serve!
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 366 Saturated Fat: 9g Cholesterol: 44mg Sodium: 343mg Carbohydrates: 34g Fiber: 3g Sugar: 2g Protein: 8g
Want more recipes featuring potatoes? Check these out!