During this Thanksgiving break, Alex and I have found ourselves staying up late-night, watching cooking shows. Our favorite right now is Restaurant Impossible.
A program with Guy Fieri came on after that and this potato recipe seemed irresistible, we had to try it! In fact, it is! One thing we found is that the crispy potatoes, onion and bacon stand on their own. You don't need to add parmesan or the peppadew sour cream. Maybe a small bit of sour cream, but the peppadew is overpowering to the other flavors and the parmesan just added fat, in our opinion.
Alex came up with an idea for leftovers: use the potatoes in place of english muffins for eggs benedict tomorrow morning! We also had leftover steak tips and they will go along nicely.
McAlister Potatoes
Recipe courtesy Guy Fieri
Prep Time:
25 min
Inactive Prep Time:
1 hr 0 min
Cook Time:
30 min
Level:
Intermediate
Serves:
6 to 8 servings
Ingredients
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 pound bacon, diced
2 yellow onions, diced
4 tablespoons olive oil, divided
2 tablespoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan
Directions
In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour.
In large stock pot cover potatoes with water and add 2 tablespoons 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. Transfer bacon and onions from pan on to a paper towel to absorb grease. Distribute evenly on a platter and keep warm. 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 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, adding more oil, until all potatoes are cooked crispy.
Top potatoes with Parmesan and then with sour cream mixture.
This marinade is great for beef or chicken. The Worcestershire sauce and Italian dressing give the marinade a zing, while the garlic pepper seasoning and barbeque sauce give it that barbeque flavor. The longer the beef or chicken sits in the marinade, the better it will taste.
