German-Style Fried Potatoes

Ingredients for German-Style Fried Potatoes

• 1.8kg unpeeled medium-size red-skinned potatoes

• 70ml olive oil

• 45ml malt vinegar or white wine vinegar

• 1 tablespoon Dijon mustard

• 90ml lard, rendered bacon fat, or olive oil, divided

• Coarse kosher salt

• 6 tablespoons lager beer, divided

• 400g finely chopped red onions, divided

• 1/3 cup chopped fresh chives or spring onions (green parts only)

How to make German-Style Fried Potatoes

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 45ml 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 200g 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.