German-Style Fried Potatoes

Who doesn't like fried potatoes? Oktoberfest #5:

4 lbs. med. size red skin potatoes
4 & 1/2 T. EVOO
3 T. malt vinegar
1 T. Dijon mustard
6 T. rendered bacon fat or Crisco
Coarse sea salt
Freshly ground pepper
6 T. lager beer, divided
2 & 1/2 cups finely chopped red onion, divided
1/3 cup chopped fresh garlic chives*

Cook potatoes in large pot of salted boiling water until just tender when pierced with a sharp knife, about 25 mins. Drain. Refrigerate overnight. Cut potatoes into 1/2" cubes (do not peel). Whisk oil, vinegar and mustard in a small bowl to blend for the vinaigrette. Heat 3 T. bacon fat or Crisco in each of two large nonstick skillets over med.-high heat. Add 1/2 potatoes to each, and season with salt. Saute until potatoes begin to brown, stirring frequently, about 7 mins. Add 3 T. beer and 1 & 1/4 cups red onion to potatoes in each skillet; cook until beer evaporates, stirring occasionally about 1 min. Reduce heat to med. and saute until potatoes are brown around the edges, about 5 mins. Pour 1/2 vinaigrette over potatoes in each skillet, and toss to coat. Remove from heat. Season with S&P. Transfer all potatoes to large bowl and sprinkle with chives.

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Happy Friday, and have FUN today!!!!

Love,

MM