Makes 6 servings (2 rosettes each)
Muffin tins aren’t just for muffins. They’re for bacon! Roll strips of bacon and thin slices of potato together to create small rosettes, then bake them in a muffin tin for an elegant side dish to go alongside just about anything roasted or grilled—or to offer on their own with drinks this weekend. If desired, smear each slice of bacon with a little Dijon mustard, or sprinkle them with a dried spice blend, like Italian seasoning or just chile powder.
Nonstick spray
2 large, fairly long russet potatoes (about 15 ounces each)
12 thin bacon slices (about a 1-pound package)
1. Position the rack in the center of the oven; heat the oven to 375°F. Lightly coat the 12 cups of a standard muffin tin (or the 12 cups of two 6-muffin tins) with nonstick spray.
2. Do not peel the potatoes but slice a thin strip off one long side of each potato so it will more easily glide over the blade. Using a mandoline at the ⅛-inch setting and the safety guard that comes with this kitchen tool, slice the potatoes lengthwise into thin strips. Discard the parts that can no longer be held by the safety guard as well as any imperfect strips. Cut the remaining potato strips in half lengthwise.
3. Lay a strip of bacon on a clean, dry work surface. Overlap three potato strips end to end to make a long strip that covers the slice of bacon. Roll loosely from one end, then set in a cup of the prepared muffin tin, standing it up on its side to make a small rosette.
4. Repeat step 3 to make 12 rosettes.
5. Bake until the potatoes are tender with crispy edges, 45 to 50 minutes. Cool in the muffin tin for 5 minutes before transferring to a serving platter or individual plates to serve warm.