Ingredient List:
- 5 lbs — Multi Color Fingerling Potatoes washed and cut / bite size
- ½ lb — Bacon cooked crisp, and diced
- 2 cup — Sour Cream
- ¼ cup — Milk used to hydrate the 2 pkgs W&W Seasoning
- 8 oz — Aged Cheddar Cheese shredded
- 1 pkg — Wind & Willow — Sweet Pepper and Onion Mix hydrated
- 1 pkg — Wind & Willow Southwest Queso Mix hydrated
- 2 Tbsp — Smoke N’ Fire Seasoned Pepper
- 2 Tbsp — Grapeseed Oil
*Items available at Smoke N’ Fire.
Instruction:
Par cook potatoes until just before tender, in a microwave or by boiling.
Cool potatoes to bite size and sprinkle with the Smoke N’ Fire Seasoned Pepper toss gently and thoroughly.
Preheat grill to med-high heat, then place potatoes on Grape Seed Oiled griddle or into a vegetable basket.
Sear the potatoes turning occasionally until reaching a light to medium brown on all sides. Remove the potatoes to a bowl and gently fold (make sure to leave the potatoes chunky) in the pre-hydrated Wind and Willow Mixes (sour cream, milk, and and the cheddar cheese), and 2/3 of the bacon crumbles. Add a splash more sour cream if you want them moister, and top with the remaining bacon.
Cover and set aside into warming area until main entrée is grilled.
Serve Immediately!
Enjoy!!
