Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
576
Calories
15g
Protein
37g
Fat
49g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Goat Cheese | 1 oz (28g) | 103 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Thyme | 1 tsp dried (1.4g) | 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
- 3 tablespoons salted or unsalted butter, melted
- 3 tablespoons extra-virgin olive oil
- Coarse salt
- 1/2 to 1 teaspoon red-pepper flakes (optional)(I used
- , which is milder and can therefore be used more generously)
- 4 pounds russet potatoes, peeled (smaller diameter potatoes are great, if you can find them)
- 4 shallots, peeled
- 8 sprigs thyme
- Garnishes (optional): Bits of goat cheese, crumbles of bacon and/or bits of crisped pancetta
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By smittenkitchen ·
Recipe sourced from
openrecipes