3BCfresh medium white potatoessuch as Pacific Pearl, rinsed and gently scrubbed
pinchof black pepper
1/2tspfinely chopped rosemary
450-gpkg puff pastrythawed in refrigerator
Preheat oven to 400F.
Slice potatoes thinly using a mandolin or sharp knife. Transfer to a large bowl then toss with oil, salt and pepper.
Pat bacon dry with paper towel. Unroll pastry sheets on counter, then cut each sheet into 6 strips (for a total of 12). Brush each lightly with mustard then sprinkle with rosemary. Place a strip of bacon over each pastry length. Arrange potato slices on bacon, overlapping by 1/2-inch. Tightly roll pastry over itself to create a rose. Place in a 12-cup muffin tin. Repeat with remaining pastries.
Bake in centre of oven until crisp and golden-brown, about 30 minutes.
Pacific Sunrise or Yellow potatoes are a great substitution if you can't track down white potatoes.