Flowers might be the romantic gift cliché, but we all know the truth: the best gift is one you can eat! If you’re the type who would much rather have French fries than roses, you’re going to LOVE this way to have the best of both worlds. Remember the apple roses? Now we’re trying it with potatoes— and bacon’s coming along to help. Watch, learn, and add it to the menu of your next romantic dinner. You’ll BOTH fall head over heels for this dish.
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Makes 6 potato roses
Prep Time: 15 minutes
Total Time: 45 minutes to 1 hour
–6 medium Yukon Gold potatoes
–½ cup butter, melted
–1-½ teaspoons Italian seasoning
–1-½ teaspoons garlic powder
–½ teaspoon Kosher salt
–½ teaspoon black pepper
–6 slices bacon
- Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius).
- 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, Italian seasoning, garlic powder, salt and pepper. Mix well.
- Working away from you, arrange 9 to 10 potato slices partially-overlapped, lengthwise, in a row. Brush the potatoes with the seasoned butter. Starting with the first slice, roll the potatoes, away from you. Hold them tightly in your hand and, if necessary, add more slices. The final rolls should fill a muffin cup.
- Wrap 1 slice of bacon around the bottom edge of each potato rose, then place it in the cup of a muffin pan. Gently fan the potato slices out and brush the tops with any remaining butter mixture.
- Bake for 30 to 40 minutes, until the edges are crispy and the potatoes are cooked-through.
Easier than you probably imagined, right? Who will you make these potato roses for? Are there any other veggies or fruits you’d like to turn into flowers this way?
Recipe adapted from Vegelicacy