Hasselback Potatoes with Shallot Compote

Hasselback Potatoes with Shallot Compote

4.7 11 ratings

Prep. 50 min

Total 1 h 45 min

6 portions

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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