
German-Style Fried Potatoes
A delicious german dish. Gluten-free friendly. Dairy-free option.
Total Time
83 min
Serves
4
Rating
0.0 (0)
Ingredients
- 4 pounds unpeeled medium-size red-skinned potatoes
- 4 1/2 tablespoons olive oil
- 3 tablespoons malt vinegar or white wine vinegar
- 1 tablespoon Dijon mustard
- 6 tablespoons lard
- rendered bacon fat
- or olive oil
- divided
- Coarse kosher salt
- 6 tablespoons lager beer
- divided
- 2 1/2 cups finely chopped red onions
- divided
- 1/3 cup chopped fresh chives or green onions (green parts only)
Instructions
- 1
Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes.
- 2
Refrigerate potatoes overnight.
- 3
Cut potatoes into 1/2-inch cubes (do not peel).
- 4
Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette.
- 5
Heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat.
- 6
Add half of potatoes to each skillet; sprinkle with coarse salt.
- 7
Sauté until potatoes begin to brown, stirring frequently, about 7 minutes.
- 8
Add 3 tablespoons beer, then 1 1/4 cups red onions to potatoes in each skillet; cook until beer evaporates, stirring occasionally, about 1 minute.
- 9
Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes.
- 10
Pour half of vinaigrette over potatoes in each skillet and toss to coat.
- 11
Remove from heat.
- 12
Season to taste with salt and pepper.
- 13
Transfer all potatoes to large bowl.
- 14
Sprinkle with chives.