Luciana’s Potatoes Rosettes


1) Take a strip of bacon and on it place 7 potatoe slices, overlapping along the bacon, leaving 1/2″ of bacon at the beginning and at the end of the strip of bacon exposed. Sprinkle potatoes only with very little salt and a generous amount of pepper.

2) Roll the bacon and potatoe slices from one end of the bacon strip to the other.

3) Use a toothpick to fasten the end bit of bacon to the newly created rosette.

4) Place in a mini muffin tin.

5) Brush tops with garlic oil (oil with finely chopped garlic in it). Season with salt and pepper.

6) Cook in a preheated 375F oven for 35 min. (Check after 30 min. as oven temp. vary. Check by inserting the tip of a knife into one of the potatoe slices. If it goes through easily – they’re ready.

7) Remove from muffin tin, remove toothpick, transfer to serving tray, top with freshly chopped parsley and enjoy!

Note: For a crispier bacon base, once potatoes are cooked remove from muffin tins and fry in a standing position (bacon side down) for a few minutes. Then remove toothpick and transfer to serving tray.





I’m a Canadian born daughter of Italian born parents.  I am very proud of my family’s roots. I am very much at home in Italy as I am in my native country.  I was taught, by my parents (as were my two siblings), at a very young age to read, write, and speak Italian and to have a love of both Italian food and culture.  I have instilled that love in my children as well. Although my cooking is varied in many types of cuisines, it all stems from my Italian roots.  I cook because I enjoy cooking and I bake because I love to bake.

My family and I were invited to a cousin’s house for bbq and I wanted to bring a dessert because that’s what I do and am known for, but I was asked to bring a side dish instead.  They say we eat with our eyes first.  This dish is definitely beautiful to look at and tastes even better!  This is what happens when a dessert maker is asked to bring a side dish.

1 package bacon strips

Approx. 12 small red skinned potatoes – thinly sliced with a mandolin (about 1/8″ thick).


Olive Oil



Parsley for garnish