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
- Preheat oven to 400˚F
- Lightly oil a muffin tin.
- Using a mandolin or sharp knife, thinly slice the potatoes.
- 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.
- Lay out two pieces of bacon, end to end, overlapping each other vertically.
- Line the bacon with the sliced potatoes, making sure each potato is overlapping.
- Starting at one end of the bacon, gently roll up the bacon and potatoes, creating a potato ‘rose’.
- Place the rolled potato roses in the 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 30 minutes to fully cook the potatoes.
- Remove from oven, Top the roses with a little more fresh thyme and Parmesan. Bake for an addition 5-10 minutes uncovered.
- Remove from muffin tin, and rest of a paper towel lined plate to remove any excess oil.
Serve hot with eggs any style.