I hope your Thanksgiving was absolutely wonderful and you made wonderful new memories to add to your Thanksgiving full of gratitude and blessings.
We had a terrific Thanksgiving and this year our son was able to come home for the holiday.
The last time we were all together for Thanksgiving was 2017. Four years is a long time to wait but our son either had to work on call at the hospital, then the pandemic started and last year Bob and I had Covid during Thanksgiving so this year was an extra special blessing for all of us.
I posted my complete Thanksgiving menu the other day in my previous post and below are a few additional pictures showing some of our finished courses and side dishes along with our dinner plate and a sample of our Thanksgiving meal.
The side dish that was enjoyed the most was my new addition to the menu- “Potato Roses Wrapped In Bacon”…big, big, hit.
Some of you may remember my apple dessert roses or my pasta roses and this is the same idea. (I posted the “Roses… Sweet and Savory” entry in the link below…)
The potato roses are easy to prepare and make a lovely addition to your dinner plate and the taste is out of this world. I used Russet potatoes but you can use Yukon gold because they are smaller and might give you a better petal size for the rose.
My favorite thick-cut bacon is mail order from Amana Meat Shop and Smokehouse but you can use any bacon you prefer.
The link below is for the Amana Meat Shop website in case you want to browse their products.
I combined a few recipe tips from Tasty and Allrecipes sites and here is the recipe that I used. I hope you try these potato roses and they are a hit at your next special occasion dinner. Enjoy!
Potato Roses Wrapped In Bacon
- 5 Yukon gold or Russet potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- ½ teaspoon black pepper
- ½ teaspoon Hungarian paprika
- 1 teaspoon salt
- 12 strips center cut bacon
- fresh thyme, to garnish
- grated cheese of your choice, to garnish
- muffin tin
- Cooking spray
- Preheat oven to 400˚F
- Using a mandolin or deli slicer and a hand guard, thinly slice the potatoes into a large mixing bowl. (My deli slicer was on opening #2- not too thin but pliable)
- Add olive oil, garlic powder, thyme, rosemary, pepper, paprika, and salt to the sliced potatoes and toss with tongs until evenly coated.
- On a cutting board, lay out a long strip of bacon vertically (if the strips are too short than you can overlap two pieces).
- Line the bacon with the sliced potatoes (I use 7-8 pieces of potato per rose), making sure each potato is overlapping.
- Starting at one end, gently roll up the bacon, creating a potato rose.
- Place the rolled potato roses in a greased muffin tin. Repeat with the remaining bacon strips and potatoes.
- Bake for 20 minutes. Cover the roses with tin foil and bake for an additional 20 minutes. Remove foil.
- Top the roses with thyme and grated cheese. Bake for an addition 5-10 minutes uncovered.
- PLEASE WATCH THE BACON– some ovens run hot, so check the bacon and cook to your desired liking. It’s always better to start with less time and you can add a few minutes if you choose crispier bacon….
Until my next post, make every day a celebration!
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We finished our Thanksgiving with a special “birthday cake” dessert for our son to make up for the two years of birthdays we couldn’t celebrate in person.