German-Style Fried Potatoes

12
Servings
10m
Prep Time
40m
Cook Time
50m
Ready In


"Boiling the potatoes and chilling them overnight makes them easy to cut and saute."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (216.5 g)
  • Calories 188
  • Total Fat - 7 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 4.4 mg
  • Sodium - 113.4 mg
  • Total Carbohydrate - 27.1 g
  • Dietary Fiber - 4.5 g
  • Sugars - 3 g
  • Protein - 4.5 g
  • Calcium - 23.1 mg
  • Iron - 1 mg
  • Vitamin C - 15.5 mg
  • Thiamin - 0.1 mg

Step 1

Cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes. Drain.

Step 2

Refrigerate potatoes overnight.

Step 3

Cut potatoes into 1/2-inch cubes (do not peel).

Step 4

Whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette.

Step 5

Heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat.

Step 6

Add half of potatoes to each skillet; sprinkle with coarse salt.

Step 7

Sauté until potatoes begin to brown, stirring frequently, about 7 minutes.

Step 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.

Step 9

Reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes.

Step 10

Pour half of vinaigrette over potatoes in each skillet and toss to coat.

Step 11

Remove from heat. Season to taste with salt and pepper.

Step 12

Transfer all potatoes to large bowl.

Step 13

Sprinkle with chives.

Tips & Variations


No special items needed.

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