Cook The Book: Goody Girl Championship Potatoes

1. 1

   Fill a 6- quart pot two- thirds full of water and add the crab boil and 2 tablespoons salt. Stir until blended. Cut the potatoes in half, then into halfmoon slices 1/4- inch thick. Add the potatoes to the pot. Bring the water to a boil and cook the potatoes until fork- tender. Drain and keep warm, covered in foil, in a low oven.

2. 2

   Meanwhile, in a medium skillet over medium heat, cook the bacon until crispy; transfer with a slotted spoon to paper towels to drain. Add the red onion to the bacon grease and cook until lightly brown, 5 to 7 minutes. Just before the onion is done, add the garlic and cook until lightly brown. Remove from the heat.

3. 3

   In a large bowl, combine the butter, 1/2 cup of the cheese, half of the bacon, half of the green onion, the onion- garlic mixture, cayenne, paprika, sour cream, and salt and pepper to taste. Mix together thoroughly.

4. 4

   Add the potatoes to the bowl; let stand for a few minutes, until the cheese starts to melt. Fold everything together, taking care not to break up the potatoes. Check the seasonings and adjust to taste. Top with the remaining cheese, bacon, and green onion.

* Per serving · 4 servings · Values may vary.

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