Guy Fieri's Monster McAlister Potatoes
Created by CatCora on January 17, 2014
- Servings: 7
- Prep Time: 20m
- Cook Time: 20m
- Recipe #11893
Ingredients
- 1 cup sour cream
- 1/2 cup peppadew peppers, chopped
- 1/4 cup white wine
- 3 pounds Yukon Gold potatoes (baby)
- 2 tablespoons kosher salt (plus more for seasoning)
- 3/4 pound bacon, diced
- 2 yellow onions, diced
- 4 tablespoons oil, divided (olive oil)
- 2 tablespoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons Parmesan cheese, grated
How to Make
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Step 1: In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour.
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Step 2: In large stock pot add potatoes, cover with water and add salt. Set heat on high and boil until fork tender.
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Step 3: 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.
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Step 4: When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick.
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Step 5: 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.
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Step 6: Top potatoes with Parmesan and then with sour cream mixture.
Nutritional Facts
- Serving Size: 1 (412.3 g)
- Calories 299
- Total Fat - 4.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 36.6 mg
- Sodium - 5278.9 mg
- Total Carbohydrate - 47.9 g
- Dietary Fiber - 6.5 g
- Sugars - 5.4 g
- Protein - 17.3 g
- Calcium - 119.2 mg
- Iron - 2.5 mg
- Vitamin C - 29.3 mg
- Thiamin - 0.2 mg