Bacon-Wrapped Potato Roses

Ingredients

12 slices Indiana Kitchen bacon

4 yukon gold potatoes halved

2 tbs olive oil

1 tsp garlic powder

1 tsp dried thyme

1 tsp dried rosemary

1 tsp coarse kosher salt

1/2 tsp black pepper

fresh thyme for garnish

grated parmesan for garnish

Instructions

1. Preheat oven to 400 degrees F.

2. With knife or mandolin slicer, thinly slice the potatoes (1/8"-1/4") and add to a large mixing bowl.

3. Add olive oil and all spices/seasoning to the sliced potatoes and toss until evenly coated.

4. On a cutting board, lay out two slices of bacon that overlap vertically about 2/3rds of their length. On top of the bacon slices, add a layer of potato slices, each overlapping slightly with the last. Make sure the potato slices and bacon slices are flush on one side and hanging off on another. (Those will be the protruding "pedals.")

5. Gently roll the bacon/potato up, creating a potato rose held together by the bacon at the bottom and place in a greased muffin tin. Repeat step 4 to create the 5 remaining roses.

6. Bake for 20 minutes. Then cover the roses with tin foil and bake for another 30 minutes.

7. Sprinkle fresh thyme and grated parmesan cheese on potato roses and bake for an additional 5-10 minutes.