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Hasselback Potatoes with Shallot Compote

Hasselback Potatoes with Shallot Compote
4.7 10 rating
Prep. 50 min
Total 1 h 45 min
6 portions
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Ingredients

  • Parmesan cheese
    2 oz
  • russet potatoes unpeeled, washed well (approx. 6-8 oz ea.)
    6
  • bacon in pieces (½ in.)
    6 slices
  • salt
    ½ tsp
  • fresh ground black pepper
    ¼ tsp
  • fresh rosemary
    1 sprig
  • water
    25 oz
Shallot Compote
  • shallots halved
    6 oz
  • unsalted butter
    1 ½ oz
  • extra virgin olive oil
    ½ oz
  • salt
    ½ tsp
  • hot paprika
    ½ tsp
  • fresh ground pepper
    ¼ tsp
  • extra virgin olive oil to brush
    extra virgin olive oil, spray

Difficulty

medium

Nutrition per 1 portion

Sodium 775 mg
Protein 15 g
Calories 2038 kJ / 487 kcal
Fat 16 g
Fibre 6 g
Saturated Fat 7 g
Carbohydrates 73 g

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