Method

• 1.
  Preheat oven to 180C/160C fan forced. Grease six 185ml (3/4 cup) Texas muffin pans. Combine the melted butter and parmesan in a bowl. Season.
• 2.
  Use a mandolin to thinly slice a potato. Stack the slices on top of each other on a chopping board. Trim 1 side of the potato stack to form 1 straight edge. Place the trimmed potato slices, overlapping, on a clean work surface to form 1 long row about 45cm long. Brush with a little parmesan mixture then carefully roll up the slices to form a rose shape. Place, trimmed side down, into the prepared pan. Repeat with the remaining potatoes and parmesan mixture. Roast for 35 minutes or until golden and crisp.
• 3.
  Meanwhile, for the bacon butter, place the bacon and 25g butter in a cold frying pan. Place over medium heat. Cook, stirring occasionally, for 5-6 minutes or until golden and crisp. Add the garlic, thyme and remaining 50g butter. Transfer to a bowl and place in the fridge until required.
• 4.
  Transfer the potatoes to a serving platter. Top with bacon butter, extra parmesan and micro herbs.