Baked Potato Rose with Creamy Bacon-Tomato Sauce and Dill Cabbage Salad

Looking for a recipe that’s as stunning on the plate as it is delicious? This Baked Potato Rose with Creamy Bacon-Tomato Sauce and Dill Cabbage Salad is the perfect blend of visual elegance and comforting flavor. Thinly sliced potatoes are artfully shaped into a rose and baked to golden perfection. Accompanied by a creamy, smoky bacon-tomato sauce and a crisp, refreshing cabbage-spinach salad, this dish brings together hearty and fresh elements in a single meal. It’s perfect for impressing guests at dinner or treating yourself to something special.

Cooking Time

• Preparation Time: 25 minutes

• Cooking Time: 25 minutes

• Total Time: 50 minutes

• Servings: 4

Ingredients

For the Potato Rose:

• 4 fresh potatoes (thinly sliced)

• 2 tbsp olive oil

• ½ tsp salt

• ½ tsp sweet paprika powder

For the Creamy Bacon-Tomato Sauce:

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 tbsp olive oil

• 4 strips bacon, chopped

• 1 tomato, diced

• ½ tsp salt

• ½ tsp sweet paprika powder

• ½ cup (125 ml) heavy cream

• 1 tbsp cornstarch (mixed with 1 tbsp water)

For the Dill Cabbage Salad:

• 1 cup fresh spinach

• 1 cup shredded cabbage

• 1 small cucumber, sliced

• 1 tbsp apple cider vinegar

• 1 tbsp olive oil

• 1 tbsp fresh dill, chopped

• Salt and paprika to taste

Step-by-Step Cooking Directions

1. Prepare the Potato Rose

• Preheat oven to 360°F (180°C).

• Slice potatoes thinly using a mandoline for uniformity.

• Arrange slices in a long overlapping row.

• Gently roll the row into a rose shape. Secure the base with a toothpick if needed.

• Place each rose into a greased muffin tin.

• Brush with olive oil and season with salt and paprika.

• Bake for 20–25 minutes until golden brown and crispy on the edges.

2. Make the Creamy Bacon-Tomato Sauce

• Heat olive oil in a skillet over medium heat.

• Add onions and sauté until soft.

• Stir in minced garlic and cook for 1 minute.

• Add chopped bacon and cook until browned and crispy.

• Toss in diced tomato, salt, and paprika.

• Pour in the cream and bring to a gentle simmer.

• Mix cornstarch with water, then stir into the sauce.

• Cook for 2–3 minutes until thickened.

3. Prepare the Dill Cabbage Salad

• In a bowl, mix spinach, shredded cabbage, cucumber slices, and dill.

• Drizzle with olive oil and apple cider vinegar.

• Season with salt and paprika.

• Toss until evenly coated. Chill until serving time.

Nutritional Information (Per Serving)

• Calories: 350 kcal

• Protein: 9 g

• Carbohydrates: 28 g

• Fat: 23 g

• Fiber: 5 g

• Sodium: 500 mg

• Sugar: 4 g

The Origins and Popularity of the Recipe

The idea of sculpting potatoes into a rose has roots in European culinary art, particularly in French cuisine where presentation is just as important as flavor. Combining it with a creamy bacon-tomato sauce brings in a rustic, hearty feel, while the dill salad adds a fresh Eastern European twist. This recipe has gained popularity in food blogs and social platforms for its beautiful aesthetics, ideal for holiday dinners, romantic evenings, or gourmet plating.

Reasons Why You’ll Love the Recipe

• Stunning Presentation: The rose-shaped potato is guaranteed to impress.

• Flavor Harmony: Creamy, smoky, tangy, and fresh—all in one plate.

• Balanced Meal: Offers carbs, protein, and vegetables in one satisfying dish.

• Customizable: You can adjust spice levels, use different herbs, or even make it vegetarian.

• Perfect for All Occasions: From everyday dinners to festive events.

Health Benefits

• Potatoes are rich in fiber, potassium, and vitamin C.

• Spinach and cabbage are excellent sources of antioxidants and aid digestion.

• Garlic and dill support immune health.

• Tomatoes offer lycopene, beneficial for heart health.

• Using olive oil instead of butter reduces saturated fats in the dish.

Serving Suggestions

• Plate each potato rose on a dish and pour a spoonful of bacon sauce on top.

• Add a fresh scoop of the cabbage salad on the side for contrast in texture and temperature.

• Garnish with extra dill or paprika for color and aroma.

• Serve warm as a main dish or alongside grilled meat or fish.

Common Mistakes to Avoid

• Overbaking the potatoes: They can burn or dry out. Keep an eye on the oven.

• Underslicing: Thick potato slices won’t roll or cook evenly.

• Using watery tomatoes: Use ripe, firm tomatoes to avoid a runny sauce.

• Skipping the cornstarch slurry: This step ensures the sauce is rich and creamy.

• Overdressing the salad: Add dressing right before serving to avoid sogginess.

Pairing Recommendations

• Wine: A crisp white wine like Sauvignon Blanc or a light Pinot Noir.

• Soup: Start with a light vegetable soup.

• Bread: Pair with crusty sourdough or a garlic baguette.

• Dessert: Finish with lemon sorbet or a light fruit parfait.

Cooking Tips

• Soak potato slices in water for 10 minutes before rolling to soften and remove starch.

• Use a muffin tin to keep the rose shape intact during baking.

• Add cheese to the top of the potato before baking for an extra twist.

• Let the sauce rest a few minutes before serving—it will thicken slightly.

• Use chilled plates for the salad to keep it crisp and fresh.

Similar Recipes to Try

• Hasselback Potatoes with Herb Butter

• Creamy Garlic Mashed Potatoes with Crispy Bacon

• Spinach and Dill Potato Fritters

• Baked Cabbage Rolls with Tomato Sauce

• Scalloped Potatoes with Cream and Cheese

Variations to Try

• Vegetarian Version: Omit bacon and add mushrooms or sun-dried tomatoes.

• Cheesy Delight: Mix grated cheddar or parmesan into the sauce.

• Spicy Kick: Add chili flakes or a dash of cayenne pepper.

• Mediterranean Twist: Replace dill with oregano and add olives to the salad.

• Mini Roses: Make smaller roses for bite-sized appetizers or party snacks.

Ingredient Spotlight: Potatoes

Potatoes are a versatile kitchen staple. Rich in potassium and vitamin C, they are a source of resistant starch, which supports gut health. In this dish, their mild flavor and structure make them ideal for thin slicing and shaping into delicate roses, offering both visual appeal and a comforting bite.

Conclusion Paragraph

This Baked Potato Rose with Creamy Bacon-Tomato Sauce and Dill Cabbage Salad isn’t just a recipe—it’s an experience. It’s proof that you don’t need complex ingredients or extravagant tools to create something memorable. With a little patience and creativity, this dish delivers beauty, balance, and bold flavors that will leave a lasting impression. Whether you’re hosting a dinner or trying something new in your kitchen, this is one recipe that deserves a spot in your favorites.

Frequently Asked Questions (FAQs)

1. Can I make the potato roses ahead of time?
Yes! You can shape them and store in the fridge, then bake just before serving.

2. Can I use a different sauce?
Absolutely—mushroom cream sauce or garlic aioli would also work well.

3. Is this dish suitable for vegetarians?
Yes, just omit the bacon and substitute with mushrooms or tofu.

4. What’s the best potato to use for this?
Yukon Gold or Russet potatoes work best for their starchy structure.

5. Can I skip the cornstarch in the sauce?
You can, but the sauce will be thinner. You can reduce it longer instead.

6. How do I prevent the potato rose from falling apart?
Use thinner slices, roll tightly, and secure in a muffin tin.

7. Can I store leftovers?
Yes, store in an airtight container in the fridge for up to 2 days. Reheat in the oven.

8. Is this gluten-free?
Yes, as long as your cornstarch and bacon are certified gluten-free.

9. Can I use pre-cooked bacon?
Yes, just add it later in the sauce and adjust the sauté time.

10. What’s a good vegan alternative to the cream?
Coconut cream or cashew cream both make excellent substitutes.