McCallister Potatoes #865 11/07

Categories:
New 2007, potato

1/2 cup sour cream
1/4 cup peppadew peppers; chopped
1/8 cup white wine
1 1/2 lb baby yukon potatoes
1 tablespoon salt plus more for seasoning
1/4 lb bacon; diced
1 yellow onion; chopped
2 tablespoon olive oil; separated
1 tablespoon Salt
1/2 teaspoon pepper
3 tablespoon parmesan

In a small mixing bowl combine sour cream, peppadew peppers and wine. Mix and refrigerate for at least one hour. In a pot, add potatoes, cover with water and add salt. Set heat up on high and boil until fork tender; about 25 miutes. In a large saute pan over medium heat cook bacon in 1 tablespoon olive oil until about 1/2 done, add onions and saute until carmelized. Remove bacon and onions from pan on to a paper towel to absorb grease. Leave remaining fat in pan; add remaining oilve oil to pan. When potatoes are done, drain and smash flat to about 3/8" thick. Reheat pan to medium heat and place potatoes in pan. Season with salt and pepper and brown on both sides, then transfer to platter with bacon and onions. Repeat until all potaoes are cooked crispy. Top potatoes with parmesan and then with sour cream mixture. We followed this recipe as written and think it would have been easier to cook by omitting the smashing of the potatoes and just slicing them.

Contributor: Guy Fieri

Yield: 4 servings