Oven-Baked Uncured Bacon, Garlic and Potato Roses

 

Valentine’s Day is all about showing affection and giving treats to those we love. What better way to share that love than with delicious bacon? Our lovely customers are always looking for creative uses for our much-loved bacon, and Erle Adams, co-owner of The Savory Butcher, has come up with this bacon and potato rose recipe that looks and tastes amazing.

 

These delectable bacon and potato roses are sure to impress your sweetheart. You can make these as a main course or as side dish for your Valentine’s Day meals. Pair with sunny side up eggs and green onions for breakfast or with a bed of mashed potatoes for dinner.

 

These bacon and potato roses are ideal for a whole foods or paleo way of eating. For low carb protein lovers, you can sub potatoes with different meats like sliced chicken, or try the bacon-only variation!

 

Tools:
  • Mandolin or sharp knife
  • Cupcake pan

 

Ingredients:
  • The Savory Butcher Uncured Bacon (link to shop) – 2 pieces per rose
  • Elephant ear garlic
  • Sweet, purple and red potatoes and yams
  • Optional: The Savory Butcher Chicken, portobello mushrooms or meat of choice

 

Recipe:
Preheat oven to 345° F
1. Using a mandolin or knife, thinly slice your garlic and choice of potatoes or yams into discs (the more variation in color, the better!)
2. Take 2 pieces of the uncured bacon and lie them vertically across a cutting board or plate.
3. Start overlapping your sliced garlic and potatoes across the middle of the bacon, making sure to stagger them at different heights for a natural look. Alternate the colors of potato used. Line the entire two strips of bacon with your potatoes and garlic pieces.
Variation: For a more hearty rose and added protein, add thinly sliced chicken, mushrooms or meat of choice in between layers of potato and garlic!
4. Starting at one end of the bacon strip, tightly roll up the bacon over the potato. You will hear a small crunch as the first potato snaps with the roll. Squeeze more tightly in some areas as you roll for an organic look.
5. Continue to tightly roll the bacon up over the potatoes until you reach the end of the bacon strip – you now have your bacon and potato rose!
Optional: for an even fuller look, continue to tuck in pieces of potato or garlic to create more elaborate petals.
6. Place your bacon rose in the muffin tin, gently pressing into the bottom of the pan.
7. Repeat steps above until you have the desired amount of roses.
8. Bake in the oven for 30-40 minutes, until the bacon is fully browned at the tops and sides. Depending on your altitude, the number of minutes needed to fully cook may change. Be sure to keep a close eye on them the first time you cook them! As your bacon rose cooks in the oven, the “petals” of bacon and potato will open for a natural look.

 

Bacon Roses with EggsTo make bacon-only roses: 
Preheat oven to 345° F
1. Start with a strip of uncured Savory Butcher bacon and tightly roll the first inch or so.
2. As you roll again, twist the bacon over itself to create a “petal”. Do this on opposite sides of the bacon until your entire strip of bacon is rolled.
3. Add a second layer of bacon on the bottom portion of your first rose and repeat the process for a fuller look.
4. Place the rose in a muffin tin, pressing down gently.
5. Bake in the oven for 30-40 minutes, until the bacon is fully browned at the tops and sides. Depending on your altitude, the number of minutes needed to fully cook may change. Be sure to keep a close eye on them the first time you cook them!

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