If you're looking for something a little more involved than the potatoes I made last week, these McAllister Potatoes may be just the thing. This dish takes The Pioneer Woman Cooks' Crash Hot Potatoes to a whole new level. You boil and flatten the potatoes as you did before, but then you take it one step further and top them with bacon, sour cream, onions and peppadew peppers and top them with a sprinkling of Parmesan cheese.
Recipe Courtesy of 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 pound bacon, diced
2 yellow onions, diced
4 tablespoons olive oil, divided
2 tablespoons kosher salt
1 teaspoon 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.