
Devices & Accessories
Hasselback Potatoes with Shallot Compote
Prep. 50min
Total 1 h 45min
6 portions
Ingredients
-
Parmesan cheese2 oz
-
russet potatoes unpeeled, washed well (approx. 6-8 oz ea.)6
-
bacon in pieces (½ in.)6 slices
-
salt½ tsp
-
fresh ground black pepper¼ tsp
-
fresh rosemary1 sprig
-
water25 oz
Shallot Compote
-
shallots halved6 oz
-
unsalted butter1 ½ oz
-
extra virgin olive oil½ oz
-
salt½ tsp
-
hot paprika½ tsp
-
fresh ground pepper¼ tsp
-
extra virgin olive oil to brush
Nutrition per 1 portion
Calories
487 kcal /
2038 kJ
Protein
15 g
Fat
16 g
Carbohydrates
73 g
Fiber
6 g
Saturated fat
7 g
Sodium
775 mg
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