Bacon potato croissants

Cut the ends off each potato and then cut each into 2 blocks. Using a vegetable peeler, thinly slice each block to form a large strip, roll up, and cut into 4 small rolls. Shape each roll into a half crescent shape by pressing down in the center, then freeze for 15 minutes.

Cook leftover potatoes in boiling water, smash them, remove their skins, and place in a bowl. Add butter, salt, and pepper and mix. In a frying pan, pour a drizzle of olive oil, place the grated mozzarella in a bowl upside down in the center of the pan, add the chopped onion and the bacon, remove the bowl and mix everything. Add the mixture to the bowl of mashed potatoes, sprinkle with a pinch of chopped parsley, and mix.

Fill the crescent halves with the potato mixture, packing them well. Assemble them to form crescents and close with a potato strip. Place crescents on a baking sheet lined with baking paper, brush with melted butter, and bake for 20 minutes at 350 °F. Season with salt and pepper, add parsley, and serve with a salad. Enjoy!