Garlic Parmesan and Rosemary Rose Potatoes with Bacon

​Ingredients:

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1lb Yukon or Idaho Potatoes (sliced thin)

12 strips of Applewood smoked bacon (any bacon will do....)

1/2 sprig Rosemary (chopped finely)

1/4 cup grated Parmesan Cheese

3 tbsp Butter (Melted)

1tbsp Parsley (Chopped Finely)

1 tbsp  Olive Oil

1/2 tsp Garlic Powder

Salt and Pepper to taste

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Directions:

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Slice potatoes thin using a mandolin or sharp knife put into a bowl and add olive oil, garlic powder salt and pepper toss to coat. Meanwhile mix melted butter rosemary and parmesan cheese (add salt and pepper to taste)

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Lay two strips of bacon down connecting them and then lay the sliced potato on top overlapping one another from one end of bacon down. Then roll. Repeat with all bacon and potato placing them flat side down in a sprayed muffin tin. 

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Drizzle with the butter parmesan rosemary mix and bake in a 400° oven till crispy about 45 mins if gets to brown cover with foil. Sprinkle with fresh parsley. Enjoy!