Oven Roasted Potato Bacon Roses
This is for the bacon lovers! This easy two ingredient potato bacon roses recipe makes an incredible side dish.
Ingredients
- 3 cups worth of whole potatoes *See note
- 1 pound raw bacon * See note
Instructions
- Preheat the oven to 375º F.
- Use the vegetable mandolin to thinly slice the potatoes the long way.
- Slice the potato slices in half like the photograph above.
- Lay out 4 potato slices and top with a slice of bacon. Carefully roll and place in a muffin tin hole.
- Bake 25-30 minutes until the outer layer of potato is crispy. Serve hot.
Notes
- I recommend using large russet potatoes. Their flavor and ability to crisp work really well in this recipe.
- Peeling the potatoes is optional. I do not peel mine, so the edges have a nice dark rim from the peels.
- Make sure your bacon is gluten-free. Applegate and Boar's Head are two of my favorite brands to use.
- Store in an airtight container in your refrigerator for up to 3 days.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1roseCalories: 198kcalCarbohydrates: 10gProtein: 6gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 25mgSodium: 253mgPotassium: 296mgFiber: 1gSugar: 1gVitamin A: 15IUVitamin C: 10mgCalcium: 8mgIron: 1mg
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Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.