McAllister Potatoes
Recipe By: Guy Fieri
1 cup sour cream
1/2 cup peppadew peppers -- chopped
1/4 cup white wine
3 pounds baby Yukon potatoes
2 tablespoons kosher salt -- plus more for seasoning
3/4 pounds bacon -- diced
2 yellow onions -- diced
4 tablespoons olive oil -- divided
2 tablespoons kosher salt
1 teaspoons freshly ground black pepper
3 tablespoons Parmesan
In small mixing bowl combine sour cream, peppadew peppers, and white wine.
Mix thoroughly and refrigerate for 1 hour. In large stock pot add
potatoes, cover with water and add salt. Set heat on high and boil until
fork tender. In a large saute pan over medium heat cook bacon and saute
onions until caramelized. Remove bacon and onions from pan on to a paper
towel to absorb grease, keep warm on platter, and leave remaining fat in
pan. When potatoes are fork tender, drain, and with a clean kitchen
towel, palm smash the hot potatoes to approximately 1/3-inch thick.
Reheat fat in saute pan and add 2 tablespoons of olive oil. Heat to oil
medium heat and place potatoes in oil. Season with salt and pepper and
brown on both sides, then transfer to onion and bacon platter. Repeat
until all potatoes are cooked crispy. Top potatoes with Parmesan and
then with sour cream mixture.
Prep Time: 20 minutes
Inactive Prep Time: 1 hour
Cook Time: 30 minutes
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