Potato Bacon Roses

Potato Bacon Roses

Recipe and photo courtesy of BCfresh
This stunning layered potato cake with fragrant saffron makes an impressive presentation at any meal.


  • 3 BCfresh medium white potatoes (such as Pacific Pearl), rinsed and gently scrubbed
  • 1 tbsp vegetable oil
  • pinch of salt
  • pinch of black pepper
  • 12 bacon strips
  • 4 tsp Dijon mustard
  • 1/2 tsp finely chopped rosemary
  • 450-g pkg puff pastry, thawed in refrigerator


  1. Preheat oven to 400˚F.
  2. Slice potatoes thinly using a mandolin or sharp knife. Transfer to a large bowl then toss with oil, salt and pepper.
  3. Pat bacon dry with paper towel. Unroll pastry sheets on counter, then cut each sheet into 6 strips (for a total of 12). Brush each lightly with mustard then sprinkle with rosemary. Place a strip of bacon over each pastry length. Arrange potato slices on bacon, overlapping by 1/2-inch. Tightly roll pastry over itself to create a rose. Place in a 12-cup muffin tin. Repeat with remaining pastries.
  4. Bake in centre of oven until crisp and golden-brown, about 30 minutes.


  • Pacific Sunrise or Yellow potatoes are a great substitution if you can’t track down white potatoes.


For more recipes, visit www.bcfresh.ca

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