German-style Fried Potatoes

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 12
• 4 lbs unpeeled medium-size red potatoes
• 4 1/2 tablespoons olive oil
• 3 tablespoons malt vinegar or 3 tablespoons wine vinegar
• 1 tablespoon dijon mustard
• 6 tablespoons lard or 6 tablespoons rendered bacon fat or 6 tablespoons olive oil, divided
• coarse kosher salt
• 6 tablespoons lager beer, divided
• 2 1/2 cups finely chopped red onions, divided
• 1/3 cup fresh chives (green parts only) or 1/3 cup green onion, chopped (green parts only)

Recipe

• 1 cook potatoes in large pot of boiling salted water until just tender when pierced with sharp knife, about 25 minutes.
• 2 drain.
• 3 refrigerate potatoes overnight.
• 4 cut potatoes into 1/2-inch cubes (do not peel).
• 5 whisk oil, vinegar, and mustard in small bowl to blend for vinaigrette.
• 6 heat 3 tablespoons lard in each of 2 large nonstick skillets over medium-high heat.
• 7 add half of potatoes to each skillet; sprinkle with coarse salt.
• 8 sauté until potatoes begin to brown, stirring frequently, about 7 minutes.
• 9 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.
• 10 reduce heat to medium and sauté until potatoes are brown around edges, about 5 minutes.
• 11 pour half of vinaigrette over potatoes in each skillet and toss to coat.
• 12 remove from heat.
• 13 season to taste with salt and pepper.
• 14 transfer all potatoes to large bowl.
• 15 sprinkle with chives.