German Fried Potatoes With Vinegar Recipes

GERMAN FRIED POTATOES

Steps:

• Wash potatoes.
• Sometimes I peel the potatoes and sometimes I don't. It's good either way.
• Slice the potatoes into 1/8-inch thick slices.
• I take frozen bacon because it's easier to cut and cut strips down the side to get my one inch pieces.
• Put enough olive oil in a large deep skillet (cast iron is good) to cover bottom of pan about 1/4 inch deep. Add all of the potatoes to the pan, along with cut up bacon which hasn't been cooked yet; diced onions, parsley and salt and pepper.
• Cook on medium high heat, stirring and watching so that potatoes don't burn because they will stick to the bottom of pan as they are cooking and you will need to scrape them up as they are browning.
• You can cover the pan for the first 20 minutes of cooking and cook on low and then turn up the heat for the last 15 minutes or so in order to brown some of the potatoes.
• Good with steaks and a salad.
• Estimated on servings time to make.

FRIED GERMAN POTATO SALAD

Steps:

• Put diced potatoes into a pot and fill with cold water (water should just cover the potatoes). Put pot on stove on medium flame and add salt. When water comes to a boil, and the potatoes are cooked, drain the potatoes and spread out on a side towel to dry.
• While potatoes are doing their thing, add bacon to a large saute pan and cook over a low/medium flame. When the bacon is cooked remove with a slotted spoon and drain the bacon fat, reserving some if you want to add it later. Wipe out the pan with a wad of paper towels (and crank up the heat), add a decent amount of a neutral oil, like canola, and heat it until you get some smoke.
• Once the oil is hot, carefully add the potatoes and shake the pan a couple of times to make sure nothing sticks. Lower the heat a little and let the potatoes brown. Season with salt and pepper.
• After a few minutes, shake the pan and get the other sides going. When the potatoes are almost completely cooked, add the red onion and let everything cook together. Once the onions are caramelized, add the capers, red wine vinegar and deglaze. When the vinegar is mostly evaporated, add the extra-virgin olive oil, mustard and bacon (and reserved bacon fat if you want), re-season with lots of cracked black pepper. Serve warm.

GERMAN STYLE OVEN FRIES

Steps:

• Preheat oven to 500 degrees F.
• Parboil potatoes for 4 minutes in a large pot over medium heat, or pierce with fork and microwave for 6 minutes. When ready, cut into 8 wedges each and sprinkle with vinegar.
• In large skillet, heat the extra-virgin olive oil over medium-high heat, add the bacon and cook until crisp. Remove with a slotted spoon to paper towels and reserve. Toss potatoes in the bacon drippings and season with sugar, and salt and pepper. Scatter onto a baking sheet and roast, in the preheated oven, until golden and crisp, about 20 minutes. Transfer potatoes to a serving bowl and toss with the parsley and the reserved bacon.

GERMAN-STYLE FRIED POTATOES

Steps:

• 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.

GERMAN-STYLE FRIED POTATOES

Steps:

• 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.