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Potato roses with bacon butter
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Irresistible potato flowers with savory bacon butter - a must-have side dish!
Ingredients:
  • 75g unsalted butter, melted
  • 40g (1/2 cup) finely grated parmesan, plus extra, to serve
  • 6 (about 200g each) desiree potatoes
  • Micro herbs, to serve
  • 3 rashers streaky bacon, chopped
  • 75g unsalted butter
  • 20.00 ml chopped fresh thyme leaves
Instructions:
  • Preheat the oven to 180C/160C fan forced. Grease six Texas muffin pans (each 185ml or 3/4 cup). Mix melted butter and parmesan in a bowl, then season it.
  • Thinly slice a potato using a mandolin. Stack the slices neatly on a cutting board and trim one side to create a straight edge. Arrange the trimmed slices in a row on a work surface, overlapping, to form a 45cm long row. Brush with Parmesan mixture, then delicately roll up the slices to create a rose shape. Place the rolls, trimmed side down, in the pan and repeat with the rest of the potatoes and Parmesan mixture. Roast for 35 minutes until golden and crispy.
  • To create the irresistible bacon butter, combine bacon and 25g butter in a cold pan. Cook over medium heat, stirring occasionally, until golden and crisp, about 5-6 minutes. Then, mix in garlic, thyme, and the remaining 50g butter. Transfer to a bowl and chill in the fridge until needed.
  • Plate the potatoes and generously garnish them with bacon-infused butter, an additional sprinkle of parmesan cheese, and delicate micro herbs.

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