Recipe Archives->Vegetables->Peppadew Potatoes

Peppadew Potatoes

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.

Printable version: peppadew-potatoes.txt.