Mcalister Potatoes

This recipe was taken from the Foodnetwork, Guy Fieri. I wanted to find out the calories, etc.

• Ready In: 45 mins
• Serves: 8-10
• Yields: 8-10

Ingredients

• 1  cup sour cream
• 1⁄2 cup Peppadew pepper, chopped
• 1⁄4 cup white wine
• 3  lbs  baby yukon gold potatoes
• 2  tablespoons kosher salt, plus more for seasoning
• 3⁄4 lb bacon, diced
• 2  yellow onions, diced
• 4  tablespoons olive oil, divided
• 2  tablespoons kosher salt
• 1  teaspoon fresh ground black pepper
• 3  tablespoons  grated parmesan cheese

Directions

1. In small mixing bowl combine sour cream, peppadew peppers, and white wine. Mix thoroughly and refrigerate for 1 hour.
2. In large stock pot cover potatoes with water and add 2 tablespoons salt. Set heat on high and boil until fork tender.
3. 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.
4. When potatoes are fork tender, drain, and with a clean kitchen towel, palm smash the hot potatoes to approximately 1/3-inch thick.
5. 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.
6. Top potatoes with Parmesan and then with sour cream mixture.