Plain fried potatoes were a staple in our home, growing up. When my grandmother made them, they were sure to have lots of fresh garlic added in as well, so they come with memories attached of plain and filling family meals. This embellished recipe is one I've adapted from Bon Appetit. Good enough to serve "fancy" with Rouladen or Schnitzel and red cabbage.
- 8 medium unpeeled red potatoes
- salt to taste
- 6 slices bacon
- 4 tablespoons cooking sherry
- 1 onion, chopped
- 4 tablespoons oil
- 2 tablespoons wine vinegar
- 2 tablespoons balsamic vinegar
- 1 tablespoon whole grain mustard
- Cook potatoes in salted water until just done, 25-30 minutes. Drain. Cool and refrigerate several hours or overnight, for easy chopping.
- Cut unpeeled potatoes in half and each half again once or twice. Slice.
- In large, deep skillet, cook bacon until done. Remove, chop and set aside. Keep fat in skillet.
- Add potatoes to skillet and sprinkle with salt. Saute over medium heat, flipping as they brown. This may take 10 minutes.
- Add sherry, chopped onion and bacon bits. Stir as needed, cooking until onion is done and potatoes are browned in parts.
- In the meantime, mix oil, vinegars and mustard, then drizzle over potatoes. Toss to coat and remove from heat. Add salt and pepper if needed. You can make these ahead and keep them warm in a crock pot. Once ready to serve, transfer to serving dish and sprinkle with chives. Serves 8