- 24 oz. Tasteful Selections® potatoes, halved
- 2 tbsp. olive oil
- 1 tsp. fresh rosemary, chopped
- 1 tsp. Provençal sea salt blend (or regular sea salt with herbs like thyme, oregano, and basil)
- Black pepper, to taste
- 1 lb. Maple Bacon
Caramelized Shallot Cream:- 2 shallots, finely sliced
- 2 tbsp. unsalted butter
- ¼ c. heavy cream
- Salt and pepper, to taste
- Fresh chives, if desired.
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Instructions
In a large bowl, toss potatoes with olive oil, rosemary, Provençal sea salt blend & black pepper. Then add to air-fryer basket and air-fry for 18-20 minutes at 400°F, shaking the basket halfway through, until potatoes are fork tender. While potatoes cook, add bacon slices to pan and cook over medium heat until crispy & golden, about 8-10 mins. Remove bacon & place on paper towel, chop once cooled. In a separate pan, melt butter over medium-low heat. Add the sliced shallots and cook slowly, stirring frequently, for 10-12 minutes until the shallots are soft & caramelized. Once caramelized, add heavy cream & cook for another 2-3 minutes until it thickens slightly. Season with salt & pepper, to taste. Once potatoes are done, transfer them to a serving dish, drizzle caramelized shallot cream over the crispy potatoes & sprinkle bacon pieces on top. Garnish with chives, if desired.
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