Crispy German-Style Sautéed Potatoes with Onions and Chives
Experience the delightful crunch of crispy sautéed potatoes infused with the rich flavors of caramelized onions and fresh chives. This German-style dish starts with tender, overnight-chilled red potatoes ensuring easy cubing and perfect frying. The addition of vibrant malt or white wine vinegar and spicy Dijon mustard brings a tangy dressing that elevates the humble potato to extraordinary. Perfect as a side dish for any occasion, these crispy potatoes pair beautifully with meats or can be enjoyed on their own. Get ready to impress your guests with this mouthwatering dish, bursting with flavor and texture!
12
Servings
N/A
Calories
9
Ingredients
Ingredients
Red potatoes
4 lbs (unpeeled, medium-size)
Olive oil
4 1/2 tablespoons
Malt vinegar or white wine vinegar
3 tablespoons
Dijon mustard
1 tablespoon
Rendered bacon fat or olive oil
6 tablespoons (divided)
Coarse kosher salt
(to taste)
Lager beer
6 tablespoons (divided)
Red onions
2 1/2 cups (finely chopped, divided)
Fresh chives or green onions
1/3 cup (chopped (green parts only))
Instructions
1
In a large pot, bring salted water to a boil. Add the unpeeled red potatoes and cook for about 25 minutes, or until just tender when pierced with a knife.
2
Drain the potatoes and allow them to cool slightly before refrigerating them overnight to set.
3
Once chilled, cut the potatoes into 1/2-inch cubes without peeling them.
4
In a small bowl, whisk together the olive oil, malt or white wine vinegar, and Dijon mustard until blended to form a vinaigrette.
5
Heat 3 tablespoons of rendered bacon fat (or olive oil) in each of two large nonstick skillets over medium-high heat.
6
Divide the cubed potatoes evenly between the two skillets and sprinkle with coarse kosher salt. Sauté the potatoes, stirring frequently, for about 7 minutes, or until they start to brown.
7
Add 3 tablespoons of lager beer and 1 1/4 cups of chopped red onions to each skillet. Cook until the beer evaporates, stirring occasionally, for about 1 minute.
8
Lower the heat to medium and continue to sauté the potatoes until they are browned around the edges, approximately 5 minutes.
9
Pour half of the vinaigrette over the potatoes in each skillet and gently toss to coat them evenly.
10
Remove from heat and season to taste with additional salt and pepper if desired.
11
Transfer the sautéed potatoes to a large serving bowl and sprinkle with fresh chopped chives before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Crispy German-Style Sautéed Potatoes?
This dish features crispy, pan-fried red potatoes combined with caramelized red onions, fresh chives, and a tangy vinaigrette made from Dijon mustard and vinegar.
What type of potatoes work best for this recipe?
The recipe specifically calls for 4 lbs of medium-sized red potatoes, as they hold their shape well after boiling and frying.
Do I need to peel the potatoes?
No, the potatoes should be kept unpeeled for both the boiling and the sautéing stages to maintain texture and flavor.
How long should the potatoes be boiled?
Bring salted water to a boil and cook the unpeeled potatoes for about 25 minutes, or until they are just tender when pierced with a knife.
Why do the potatoes need to be refrigerated overnight?
Chilling the boiled potatoes overnight allows them to set, which makes them easier to cube and helps them achieve a crispier texture when fried.
What size should I cut the potatoes?
Once chilled, the potatoes should be cut into 1/2-inch cubes.
What are the ingredients in the potato vinaigrette?
The vinaigrette is a blend of 4 1/2 tablespoons of olive oil, 3 tablespoons of malt or white wine vinegar, and 1 tablespoon of Dijon mustard.
What kind of vinegar can I use?
You can use either malt vinegar for a richer taste or white wine vinegar for a slightly lighter tang.
What fat is used to sauté the potatoes?
The recipe recommends using 6 tablespoons of rendered bacon fat for maximum flavor, though olive oil can be used as a substitute.
Why does the recipe require two skillets?
Using two large nonstick skillets prevents the potatoes from being overcrowded, ensuring they sauté properly and become crispy instead of steaming.
How long is the initial sautéing time?
The cubed potatoes are initially sautéed for about 7 minutes over medium-high heat until they begin to brown.
What role does the lager beer play in the recipe?
Adding lager beer helps deglaze the pan and infuses the potatoes and onions with a deep, savory flavor as it evaporates.
When should I add the red onions?
Add the finely chopped red onions to the skillets at the same time as the lager beer, after the potatoes have already sautéed for 7 minutes.
How much onion is needed for this dish?
The recipe calls for 2 1/2 cups of finely chopped red onions, divided between the two skillets.
How long do I cook the beer and onions?
Cook the beer and onions for about 1 minute, stirring occasionally, until the liquid has evaporated.
Do I change the temperature during cooking?
Yes, after the beer evaporates, lower the heat to medium to finish browning the potatoes without burning the onions.
How long is the final browning stage?
Continue to sauté the potatoes on medium heat for approximately 5 minutes until the edges are nicely browned.
When is the vinaigrette added to the potatoes?
The vinaigrette is poured over the potatoes at the very end of the cooking process, just before removing them from the heat.
How should I finish the dish before serving?
Transfer the potatoes to a large serving bowl and sprinkle them with 1/3 cup of fresh chopped chives or green onions.
How many servings does this recipe yield?
This recipe is designed to serve 12 people, making it an excellent side dish for gatherings.
Is this recipe considered a low-protein dish?
Yes, this potato dish is categorized under the Low Protein category.
Can I use green onions instead of chives?
Yes, if you do not have fresh chives, you can use the green parts of chopped green onions as a substitute.
What type of salt should I use?
The recipe recommends coarse kosher salt for seasoning the potatoes while they sauté.
Can I make this dish vegetarian?
Yes, simply replace the rendered bacon fat with olive oil to make the dish vegetarian-friendly.
What should the texture of the finished potatoes be?
The potatoes should have a crispy exterior and browned edges while remaining tender on the inside.
How much beer is required in total?
The recipe uses 6 tablespoons of lager beer, divided equally between the two skillets.
What can I serve these potatoes with?
These German-style potatoes pair beautifully with various meats or can be enjoyed as a standalone snack or side.
Do I season the potatoes with pepper?
Yes, after removing the potatoes from the heat, you should season them to taste with additional salt and pepper if desired.
Is the potato skin removed after boiling?
No, the potatoes are cubed without being peeled even after the boiling and chilling process.
How much Dijon mustard is used in the dressing?
The dressing uses 1 tablespoon of Dijon mustard to provide a tangy and spicy kick.