The BBQ Season has finally started and our BBQ space is mostly occupied with meat in some sort. So I actually like preparing the sides in the oven. And these beautiful potato & bacon roses make a great side dish – not only tasty, but they beautify the table too. They are quite simple to make, so give them a try!

See how to make here:

4-6 Potatoes, finely sliced
24-36 Bacon in stripes (depends how many roses you make, you need approx. 2-3 slices per rose, depending on how big the roses should become)
2 tablespoons Olive oil
Herbs (I used 1 teaspoon dried thyme and 1 teaspoon dried rosemary (you can also use oregano or mayoral))
Salt & pepper

Preheat the oven to 180°C (air circulation).
Peel (you can also keep the peel, depending on your taste) the potatoes. Now slice them with an ordinary mandolin slicer. Place the potatoes into a bowl, drizzle olive oil on top, salt & pepper to taste and add the dried herbs, then mix.

Lay out the bacon slice, now place the potato slices on top of each other, so they overlap, until the bacon is covered. Next you roll up one bacon-potato slice, place it onto the next and roll again, until you have a little “rose” form. I used 2-3 bacon slice-rolls on top of each other.

Now carefully place the potato-bacon rose into a muffin baking form/tray. And once ready, place in the oven for 30-40 minutes, until golden brown. Serve immediately.