Every once in awhile, I stop moving and look into the nothingness with a sparkle in my eye. My family and others who know me well know this means something is about to happen. The only unknown is how crazy the results will be. I like to dream crazy.
Several months ago I crazied up these bacon & potato flowers and have served them to B&B guests. I do believe the holiday season is a great time to finally share them with you so you too can dress your plates to impress.
For 6-8 potato roses, you just need a couple of large, clean potatoes. Preheat oven to 350F.
Slice potatoes with a mandoline slicer or another handy tool like this. The level of thinness should be just a bit thicker than potato thin, yet still bendable.
Starting with the outside of the flower, use the largest slices to begin making a rose in muffin tins. Vary the way you place them and leave a hole in the bottom of the muffin tin so that you can place the bud in the middle.
Finally, create a bud with some small potato slices and place it into the middle of the rose.
Drizzle potatoes with olive oil then season with salt, pepper, seasoning salt of your choice & maybe some smoked paprika. The bacon roses are started by rolling one end of a strip of bacon into a bud shape then continuing around to make a rose, every once and while twisting the bacon as you go around the rose to help it appear flowery. It takes two slices of bacon to make a full rose and one slice of bacon for a small rosebud.
- Potato roses – 45 minutes
- Bacon buds – 50 minutes.
- Bacon roses – 60 minutes
Oh so pretty arranged as a small bouquet of herbs or parsley. Perfect on the side of a breakfast dish or on top of baked eggs. Remove roses with a spoon so they stay together. Tongs work best to remove the bacon roses from the pan.
If you like, you can place sour cream, a little grated cheddar & some bacon bits in the middle of the roses.
Place one egg and some chopped basil, thyme, rosemary and/or oregano in the center of the rose for the last ten minutes of baking time.
Use to top a cream soup for a festive look.
Use just a few “roses” to spruce up a dish of potato salad or another potluck dish by placing them on top of your dish.