German-Style Fried Potatoes

german beer onion potato side sauté kid-friendly high fiber fall oktoberfest pan-fry bon appétit sugar conscious dairy free peanut free tree nut free soy free no sugar added small plates

Bruce Aidells

Makes 12 servings

Source

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)

Method

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.