Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
435
Calories
8g
Protein
29g
Fat
39g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 pounds new potatoes, quartered
- 1/2 cup unsalted butter, softened
- 6 ounces bacon, fried and chopped
- ¼ cup extra virgin olive oil.
- 8 sprigs fresh rosemary
- 1 teaspoon salt
- 2 teaspoons freshly ground black pepper
- 2 teaspoons paprika
Directions
1
Par boil the potatoes 15 minutes.
2
Preheat oven to 450.
3
Drain potatoes and let cool for a few minutes.
4
Using all the butter, coat the bottom and sides of a shallow pan.
5
Toss potatoes, bacon, olive oil, seasonings and rosemary together and put into shallow pan.
6
Roast, turning often until potatoes are crisp.
7
Sprinkle with parsley and serve hot.
Recipe sourced from
fandom