Potato and Bacon Roses

Peel the Potatoes, and, using a Mandolin or the “ slice” side of a cheese grater, thinly slice them into a bowl.

Add the Garlic Salt, Thyme, Rosemary and about 2-3 tablespoons of Olive Oil. Mix well making sure the slices are separated and coated.

Cut the Bacon lengthwise, and place two strips down the length of a chopping board.

Place the slices of coated Potato along the strips and roll up into “ Roses” and place in a spray- oiled muffin tin.

Cook in a hot oven for about 15 minutes, add Parmesan Cheese over the top, then cook for a further 10 minutes. Serve hot!