McAlister potatoes

McAlister potatoes 1) In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour.

In a large 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 1cm thick.

Reheat fat in saute pan and add 2 tbsps 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 followed by sour cream mixture and serve.