German-Style Fried Potatoes

Ingredients

• 6 tablespoons lager beer divided
• 12 servings coarse kosher salt 
• 1 tablespoon dijon mustard 
• 0.3 cup green onions fresh chopped (green parts only)
• 6 tablespoons olive oil divided
• 2.5 cups onions red divided finely chopped
• 4 pounds red-skinned potatoes unpeeled
• 3 tablespoons citrus champagne vinegar 

Equipment

• bowl
• frying pan
• knife
• whisk
• pot

Directions

1. Cook potatoes in large pot of boiling saltedwater until just tender when pierced withsharp knife, about 25 minutes.
2. Drain.Refrigerate potatoes overnight.
3. Cut potatoes into 1/2-inch cubes (do notpeel).
4. Whisk oil, vinegar, and mustard insmall bowl to blend for vinaigrette.
5. Heat 3tablespoons lard in each of 2 large nonstickskillets over medium-high heat.
6. Add halfof potatoes to each skillet; sprinkle withcoarse salt. Sauté until potatoes begin tobrown, stirring frequently, about 7 minutes.
7. Add 3 tablespoons beer, then 1 1/4 cups redonions to potatoes in each skillet; cook untilbeer evaporates, stirring occasionally, about1 minute. Reduce heat to medium and sautéuntil potatoes are brown around edges,about 5 minutes.
8. Pour half of vinaigretteover potatoes in each skillet and toss tocoat.
9. Remove from heat. Season to tastewith salt and pepper.
10. Transfer all potatoesto large bowl.
11. Sprinkle with chives.
12. Bon Appétit