- Deep Fryer (Designed for large quantities of oil use, ensuring even cooking temperature and consistent results)
- Dutch Oven (Ideal for slow-cooking and crisping potatoes in a controlled environment)
- Nonstick Pan (Useful for initial sautéing or frying to avoid sticking, facilitating easy removal of the dish)
- Potato Masher (For garnishing or serving crispy potato dishes with mashed elements)
- Food Processor (Assists in efficiently slicing and dicing potatoes before cooking)
- Oven-Safe Baking Dish (Used for baked potato preparations, complementary to fried versions in a meal)
- Mandoline Slicer (Offers consistent thinly sliced cuts for uniformity when preparing potatoes, crucial for even cooking during frying)
4 pounds unpeeled medium-size red-skinned potatoes
4 1/2 tablespoons olive oil
3 tablespoons malt vinegar or white wine vinegar
1 tablespoon Dijon mustard
6 tablespoons lard, rendered bacon fat, or olive oil, divided
Coarse kosher salt
6 tablespoons lager beer, divided
2 1/2 cups finely chopped red onions, divided
1/3 cup chopped fresh chives or green onions (green parts only)
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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