Linda’s Potato Rosettes

Egg Dishes and Breakfast Entrees

Linda’s Potato Rosettes

This is a house favorite at the Grand Reserve Inn – just one of many of Linda’s specialties.   If an adult helps with slicing the potatoes, this is a great breakfast item for children to prepare for Mother’s Day brunch.


Servings: Serves 6.

  • 4 Yukon gold potatoes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon fresh thyme
  • 1 teaspoon fresh rosemary
  • ½ teaspoon ground black pepper
  • 1 teaspoon sea salt
  • Pinch cayenne pepper (optional)
  • 12 strips Applewood smoked bacon
  • grated Parmesan cheese


  1. Preheat oven to 400˚F
  2. Lightly oil a muffin tin.
  3. Using a mandolin or sharp knife, thinly slice the potatoes.
  4. Place into a large mixing bowl, and add olive oil, garlic powder, thyme, rosemary, pepper, and salt to the sliced potatoes and toss to evenly coated.
  5. Lay out two pieces of bacon, end to end, overlapping each other vertically.
  6. Line the bacon with the sliced potatoes, making sure each potato is overlapping.
  7. Starting at one end of the bacon, gently roll up the bacon and potatoes, creating a potato ‘rose’.
  8. Place the rolled potato roses in the muffin tin. Repeat with the remaining bacon strips and potatoes.
  9. Bake for 20 minutes. Cover the roses with tin foil, and bake for an additional 30 minutes to fully cook the potatoes.
  10. Remove from oven, Top the roses with a little more fresh thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
  11. Remove from muffin tin, and rest of a paper towel lined plate to remove any excess oil.

Serve hot with eggs any style.