Imagine the peals of admiration when you present your guests with a plate of whimsical Bacon Wrapped Potato Roses. These culinary delights are not just a feast for the eyes but also a delectable treat for the stomach. Creating a beautifully crafted dish like this might seem reserved for professional chefs, but fear not, for this recipe is designed for anyone to achieve stunning results with minimal effort. In this blog post, we’ll guide you through the simple steps to creating a dish that is bound to become the star of your table.

The Art of Bacon Wrapped Potato Roses

Bacon Wrapped Potato Roses are a wonderful and visually impressive take on the trusty potato, a great dish for anyone looking to add a touch of elegance to their at-home entertaining repertoire. These roses are perfect for dinner parties, special occasions, or just when you want a charming dish to share with family and friends. The beauty of these roses is in their simplicity; combining just a few ingredients creates a dish that looks intricate and tastes incredible.

Ingredients needed to make Bacon Wrapped Potato Roses

1c French Onion Dip (I personally love Helluva Dips French Onion Dip, but you can use any brand or make your own.)
4 large potatoes of choice
¼ tsp Salt
¼ tsp Black Pepper
1/2c Parmesan Cheese, shredded
¼ tsp Dried Parsley
12 Regular or thin-cut Bacon Strips

How to make Bacon Wrapped Potato Roses

Start off by preheating your oven to 400 degrees Fahrenheit. Begin slicing the potatoes into petals that will form the rose. Using a mandolin slicer, cut the potatoes lengthwise, ensuring the slices are no more than a quarter-inch thick. It’s important to keep the slices as uniform as possible for even cooking.
Once you have your potato petals, in a large bowl, mix them with the salt, black pepper, and parsley. Now, take 12 of the best-shaped petals and overlap them, with each one laying perpendicular to the last until you have a line of overlapping petals, then roll them up to form the rose. Next, take a strip of bacon and wrap it around the potato rose. The bacon will help maintain the shape and add a delicious salty note to the final dish.
Place each potato rose into a non-stick muffin pan to help maintain their shape. Bake for around 35 minutes or until the edges of the potatoes begin to crisp and the bacon is cooked to your liking.

Tips for Bacon Wrapped Potato Rose Success

Use a mandolin to thinly slice your potatoes
Drain the Excess Oil: Halfway through baking, the bacon may release a significant amount of grease. Removing the roses, draining the oil, and returning them to the oven ensures a crisp end result without sacrificing the flavor.
Cool and Serve: Once they are done, carefully transfer the roses to a cooling rack to drain any additional oil. Serve with a dollop of French onion dip for the perfect finish.

Bacon Wrapped Potato Roses

Author: Rosalynn Daniels

Print Recipe

Ingredients

Scale

1c French Onion Dip

4 large potatoes of choice

1/2c Parmesan Cheese, shredded

¼ tsp Salt

¼ tsp Black Pepper

¼ tsp Dried Parsley

12 Regular or thin-cut Bacon Strips

Instructions

Using a mandolin, slice each potato lengthwise into 1/4inch thick slices to create your rose petals.
Put all slices into a large bowl and mix with your seasonings.
Give everything a good toss, so that all potato slices are evenly covered with seasoning.
Using 12 potato slices, create a line of potatoes that overlap each other starting from the center.
Spread a thin layer of French Onion Dip along the line of potatoes, then sprinkle Parmesan Cheese on top of the dip.
Carefully roll the line of potatoes to create a rose shape.
Then place the rolled potato roll at the end of a slice of bacon, and carefully roll your potato rose along the bacon so that the bacon holds the potato rose in place.
Place each potato rose in a non-stick muffin pan.
Bake at 400 degrees 35 minutes or until the end of the potato petals are crisp and the bacon is to your liking.
Carefully place each rose on a cooling rack so that they excess oil from the bacon can drain.
Garnish with parsley and serve with French Onion Dip.

Notes

Use a mandolin to thinly slice your potatoes

Drain the Excess Oil: Halfway through baking, the bacon may release a significant amount of grease. Removing the roses, draining the oil, and returning them to the oven ensures a crisp end result without sacrificing the flavor.
Cool and Serve: Once they are done, carefully transfer the roses to a cooling rack to drain any additional oil. Serve with a dollop of French onion dip for the perfect finish.