Hasselback Potatoes with Shallot Compote
TM5 TM6

Hasselback Potatoes with Shallot Compote

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Ingredients

  • 2 oz Parmesan cheese
  • 6 russet potatoes, unpeeled, washed well (approx. 6-8 oz ea.)
  • 6 slices bacon, in pieces (½ in.)
  • ½ tsp salt
  • ¼ tsp fresh ground black pepper
  • 1 sprig fresh rosemary
  • 25 oz water

Shallot Compote

  • 6 oz shallots, halved
  • 1 ½ oz unsalted butter
  • ½ oz extra virgin olive oil
  • ½ tsp salt
  • ½ tsp hot paprika
  • ¼ tsp fresh ground pepper
  • extra virgin olive oil, to brush

Nutrition
per 1 portion
Calories
2038 kJ / 487 kcal
Protein
15 g
Carbohydrates
73 g
Fat
16 g
Cholesterol
18 mg
Fiber
6 g

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