German-Style Fried Potatoes
September 15, 2020
"Boiling the potatoes and chilling them overnight makes them easy to cut and saute."
- 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
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 1/2-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.
Sauté until potatoes begin to brown, stirring frequently, about 7 minutes.
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.
Reduce heat to medium and sauté 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.
Tips & Variations
No special items needed.