Thursday, September 24, 2015

Creamer Potato & Bacon Puff Pastry Rosettes

Thin sliced Creamer potatoes and bacon are stuffed between layers of puff pastry and rolled into a beautiful rosette.

Little Potato Company Creamer Potatoes

I'm sure many of you have seen the apple rosette recipe floating around the internet lately. They are absolutely gorgeous! Since I'm trying to stay away from sweets, I decided to take the idea of the apple rosettes and create a savoury version using creamer potatoes and bacon.

I have to say, these were a little more difficult to make than I thought they would be, but by the last two, I had my technique perfected. I made this appetizer for Sunday brunch, for the kids and I, as we enjoyed a relaxing morning. After an exhausting week of training at my new job and coming down with a cold;  Little Potato Company Creamer potatoes, pastry and bacon were just what I needed.

The Little Potato Company Creamer Potatoes

I know a lot of you probably wonder why we call these little potatoes, creamers. That's because they are actually a varietal of potato called creamer potatoes. These are not your immature, picked before they develop their flavour, baby potatoes that many of you are accustomed to eating. These are fully mature potatoes, that do not grow any bigger. Since they are fully grown, they have a wonderful creamy texture with a slightly sweet flavour. They really are a great addition to any dish!

The Little Potato Company Creamer Potatoes

I decided to go with the Terrific Trio varietal for this recipe. I figured the three colours would make the rosettes look that much more beautiful. Terrific Trio has three varietals of creamers in one package- red, yellow and blue.

The Little Potato Company Creamer Potatoes

Creamer Potato & Bacon Puff Pastry Rosettes

1 pkg puff pastry (I used the Tenderflake kind)
3-4 each red, blue and yellow Creamer potatoes (Terrific Trio varietal)
8 slices of bacon, cooked but not crispy
coarse sea salt
1 tsp onion seasoning
black pepper
2 Tbs butter, melted
1/4 C sour cream
1 tsp fresh chives

Preheat oven to 350 degrees F.

Using a mandolin, carefully cut Creamer potatoes, to thin slices. Place in a bowl of water.

On a lightly floured surface, roll our puff pastry to 1/8 of an inch thick. Cut pastry into 8- 2 inch wide strips. Place one slice of cooked bacon onto each strip of pastry. Alternating the colours (red, blue, yellow), layer the Creamer potatoes over the pastry and bacon, so that the potatoes are peeking out over the top of the pastry. Fold the bottom half of the pastry over the potatoes and bacon and carefully begin to roll the dough, making a rosette.

Place in a muffin tin which was sprayed with cooking spray. Brush with melted butter and sprinkle with coarse sea salt, pepper and onion seasoning. Bake for 20-25 minutes, until pastry is golden and cooked through.

In a small bowl combine the sour cream with the fresh chives. Serve with warm potato rosettes.

This recipe is being shared at these AWESOME linky parties

Hearth and Soul
Made By You Monday
Marvelous Monday
Clever Chicks
Much Ado About Monday


Patty Anderson said...

I absolutely love this idea!

Kecia'sFlavor Breakthrough said...

Wow! Those look so good, I love the addition of the chives and that you used the tri-colored potatoes! Yummy!!

Meal Plannin Maven said...

What a unique and fun dish Cindy! I bet it will be a huge hit at Thanksgiving! Love your photo!

April J Harris said...

What a beautiful - and delicious - dish! Love how you have used the creamer potatoes, Cindy!

foody schmoody said...

Very clever. I've yet to see these creamer potatoes at my grocery store but I'm keeping my eye out.

nancy@skinnykitchen.com said...

What a fun way to serve potatoes!

Homemade Food Junkie said...

What an adorable side dish! Pinning!

April J Harris said...

Thank you so much for sharing this beautiful dish with us at Hearth and Soul, Cindy. I'll be featuring it at this week's Hearth and Soul Hop!