Bacon-Wrapped Potato Roses: the quick and easy recipe for an impressive appetizer

If you’re looking for an appetizer that won’t leave guests disappointed, look no further than these bacon potato roses. It’s an easy, yet impressive appetizer recipe that’s packed with bacon flavor. After baking in a muffin tin, the potatoes become crispy on the outside and soft on the inside.

You don’t even need a lot of ingredients to make these yummy bites. With potatoes, seasoning, herbs, and bacon, you’ll be able to quickly assemble the Bacon-Wrapped Potato Roses in no time. They’re easy to make ahead of time and even easier to devour. This will become your new favorite appetizer.

Tips

For best results, use Russet potatoes. You can also swap the potatoes for thinly sliced sweet potatoes.

Instead of sliced potatoes, you can also use leftover mashed potatoes.

Add cheese if you like. A nice stretchy cheese will work well—use Swiss cheese, mozzarella, or Monterey Jack.

To make a vegetarian version, leave out the bacon and use scrambled eggs and thinly sliced tomatoes instead.

Use baking string to hold the rose together if they fall apart during cooking.

For added flavor, brush the bacon potato roses with garlic before baking.

Use a mandolin to make sure that all the potatoes are thinly sliced. This will ensure even cooking and you won’t be left with uncooked potatoes.

This recipe is a great gluten-free option.

There’s no need to peel the potatoes, but you can if you prefer.

You can make the bacon potato roses ahead of time and store them in the freezer. Place the cooked roses on a baking sheet and freeze for two hours. Transfer to a Ziploc bag and freeze for up to 3 months.

Serve with a sour cream dipping sauce and fresh chives or parsley.

How To Store Bacon Potato Roses

Store the Bacon Potato Roses in the fridge for up to 4 days.

How to reheat Bacon-Wrapped Potato Roses

To reheat them while keeping them crispy, heat them in the oven at 325º F for 15-20 minutes. You can also heat them in the Airfryer.

How To Make Bacon-Wrapped Potato Roses

Using a mandolin and a handguard, thinly slice the potatoes into a large mixing bowl.

Add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss with tongs until evenly coated.

On a cutting board, lay out two pieces of bacon overlapping each other vertically.

Line the bacon with the sliced potatoes, making sure each potato is overlapping.

Starting at one end, gently roll up the bacon, creating a potato rose. Repeat with the remaining bacon strips and potatoes.

Place the rolled potato roses in a muffin tin and bake for 50 minutes at 200°C/400°F.

Sprinkle the roses with parmesan and bake for an additional 10 minutes at 200°C/400°F.

Serve and enjoy!