Crispy Bacon Spuds with Cream & Parmesan
Crispy Bacon Spuds with Cream & Parmesan
Serves: to serve 6
Prep Time: 15 Minutes + waiting
Cook Time: 30 Minutes
Ready In:
45 mins
+ waiting
ingredients
2¾ lb -
small potatoes 1½"-2" (4-5cm) diameter
1 cup - sour cream
4 oz - peppadew peppers
4 tablespoons - white wine
12 oz - smoked streaky bacon (side bacon)
2 medium - onions
4 tablespoons - olive oil
- salt and pepper
4 tablespoons - Parmesan cheese
1 cup - sour cream
4 oz - peppadew peppers
4 tablespoons - white wine
12 oz - smoked streaky bacon (side bacon)
2 medium - onions
4 tablespoons - olive oil
- salt and pepper
4 tablespoons - Parmesan cheese
directions
- Chop the peppadew peppers then, in small mixing bowl, combine the sour cream, peppers and white wine. Mix thoroughly and refrigerate for 1 hour.
- Place the potatoes in a large saucepan and cover with at least 2" (5cm) of salted water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer (about 25-30 minutes). Make sure they are cooked through but don't overcook.
- While the potatoes are cooking, dice the bacon and peel and dice the onions. Place 2 tablespoons of olive oil in a large sauté pan over a medium heat and cook the bacon and sauté the onions until caramelized. Leaving the bacon fat in the pan, remove the bacon and onions onto a paper towel to absorb the grease, then keep warm on a serving platter.
Set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water and let them drain and sit for just a minute or two on the dishtowels.- Fold another dishtowel into quarters, and using it as a cover, gently press down on each potato with the palm of your hand to flatten it to a thickness of about ½" (1cm). Repeat with all the potatoes and don't worry if some break apart a bit; you can still use them.
- Reheat the fat in the sauté pan and add the other 2 tablespoons of olive oil. Heat to medium heat and then place the potatoes in the oil (do this in batches if necessary). Season with salt and freshly-ground black pepper and brown on both sides.
- Transfer the potatoes to the serving platter and mix gently with the onion and bacon. Top the potatoes with grated Parmesan, followed by the sour cream mixture, and serve.
