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.
Enjoy!
