• 

  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