Potato Roses With Bacon Butter

These pretty and delicious potato flowers topped with bacon butter will become your favourite side dish.

The ingredient of Potato Roses With Bacon Butter

• 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
• 1 garlic clove crushed
• 1 tbsp chopped fresh thyme leaves

The Instruction of potato roses with bacon butter

• preheat oven to 180c 160c fan forced grease six 185ml 3 4 cup texas muffin pans combine the melted butter and parmesan in a bowl season
• use a mandolin to thinly slice a potato stack the slices on top of each other on a chopping board trim 1 side of the potato stack to form 1 straight edge place the trimmed potato slices overlapping on a clean work surface to form 1 long row about 45cm long brush with a little parmesan mixture then carefully roll up the slices to form a rose shape place trimmed side down into the prepared pan repeat with the remaining potatoes and parmesan mixture roast for 35 minutes or until golden and crisp
• meanwhile for the bacon butter place the bacon and 25g butter in a cold frying pan place over medium heat cook stirring occasionally for 5 6 minutes or until golden and crisp add the garlic thyme and remaining 50g butter transfer to a bowl and place in the fridge until required
• transfer the potatoes to a serving platter top with bacon butter extra parmesan and micro herbs

Nutritions of Potato Roses With Bacon Butter

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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