GERMAN STYLE FRIED POTATOES
Note: Boiling potatoes and chilling them overnight makes them easy to cut and saute.
- 4 4 4 lbs unpeeled medium-size red skinned potatoes
- 4 1/2 4 1/2 1/2 tablespoons olive oil
- 3 3 3 tblsp malt vinegar or white wine vinegar
- 1 1 1 tblsp Dijon mustard
- 6 6 6 tblsp lard, rendered bacon fat, or olive oil, divided
- Coarse kosher slat
- 6 6 6 tblsp lager beer, divided
- 2 1/2 2 1/2 1/2 cups finely chopped red onions, divided
- 1/3 1/3 1/3 cup chopped fresh chives or green onions (green parts only)
Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes. Drain. Refrigerate potatoes overnight.
Cut potatoes into ½ inch cubes (do not peel). Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette. Heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat. Add half of potatoes to each skillet; sprinkle with coarse salt. Saute until potatoes begin to brown, stirring frequently, about 7 minutes. Add 3 tablespoons beer, then 1 ¼ cups red onions to potatoes in each skillet; cook until beer evaporates, stirring occasionally about 1 minute. Reduce heat to medium and saute until potatoes are brown around edges, about 5 minutes. Pour half of vinaigrette over potatoes in each skillet and toss to coat. Remove from heat. Season to taste with salt and pepper. Transfer all potatoes to large bowl. Sprinkle with chives.