| Level: | Intermediate |
| Total: | 1 hr 55 min |
| Prep: | 25 min |
| Inactive: | 1 hr |
| Cook: | 30 min |
| Yield: | 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 458 |
| Total Fat | 30 g |
| Saturated Fat | 11 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 4 g |
| Protein | 11 g |
| Cholesterol | 45 mg |
| Sodium | 697 mg |
Reviews
This is a really really good recipe however if you watch the show you will see the exact process of making these potatoes that is not in this recipe in particular. You actually have to cool your potatoes down and once they or cooldown you will press them until the skin breaks then you will sautee them in the pan with the bacon drippings and a little added olive oil until they are crispy.
Then top them with the crispy bacon and sour cream
Then top them with the crispy bacon and sour cream
My family loves this dish. I tweak this receipe to my families liking. I sometimes use left over mashed potatoes….they fall apart but taste sooo good. I also don’t use the peppadew, just the bacon and onions. I also put the sour cream-wine topping on the side. Even my picky little one will eat the poatoes
OH MY GOSH!!!!!!!!!!!! This was the best dish I have EVER mad in my whole life.I am going to make it again and again…. =
I would give this recipe 100 stars if it were possible! This is my all-time favorite potato recipe! I made these for a potluck at work and everybody RAVED! I also did not have peppadew peppers and instead substituted sweet cherry peppers and it was amazing! Just thinking about these potatoes has me craving them–guess I’ll just jog on up to the store for some bacon and sour cream….
No leftovers! I had small red potatoes so I used those. I also didn’t have peppadew, but had something similar so I used it. There was nothing left. Definitely something I’ll be making again.
Wonderful potatoes ! you can make them exact to the recipe or tweak it up to suit your own taste. Either way as long as you get the basics in, they are great !
These are great! I an always looking for new ways to cook a potato!
Great recipe, and very simple to make. We’ve decided that roasted red peppers work better than the peppadews, mild & sweet, not spicy. Also, we’ve found that serving the sauce on the side makes the dish look better, and is also better for re-heating. I’ve used yukons and small red potatoes, and have found that the red potatoes don’t break up as much when browning. This has become one of our favorite potato recipes.
This was a great dish but needed some tweaking. We made this for our holiday meal and 3/5 of us liked it. The flavor of the potatoes was AMAZING and perfect. Nothing goes with potatoes like bacon and onion! The sauce is great but ours needed a little bit of tweaking. We used the reg. peppadew peppers and a sauv. blanc. The sauce came out a little too sweet. I would use the spicy peppadew’s next time and if I was going to use the reg. peppers I would use a very dry, almost tart white.
The other change would be to NOT put the sauce on the potatoes at the end but to serve the potatoes with the sauce on the side to add as you like. My father complained that it looked like someone “threw up” on his potatoes, which it did. They were DELICIOUS left over (even with the sauce all over them).
Definitely a MUST try!
The other change would be to NOT put the sauce on the potatoes at the end but to serve the potatoes with the sauce on the side to add as you like. My father complained that it looked like someone “threw up” on his potatoes, which it did. They were DELICIOUS left over (even with the sauce all over them).
Definitely a MUST try!
Hands down one of the best potatoes I’ve ever made, might be a little time consuming but sooo worth it!