German potatoes - bon appetit
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¾ | pounds | Russet potatoes (about 4 large) |
| Vegetable oil (for frying) | ||
| 2 | tablespoons | (1/4 stick) butter |
| 1½ | cup | Chopped onions |
| ½ | teaspoon | Paprika |
Directions
Peel potatoes and cut into ½-inch cubes. Rinse with cold water.
Drain. Pat potatoes dry with kitchen towels.
Pour oil into heavy deep skillet to depth of ¾ inch. Heat over medium- high heat until thermometer registers 375'F. Working in batches, add potatoes to skillet; cook until light golden, about 3 minutes. Using slotted spoon, transfer potatoes to paper towels. Cool.
Melt 1 T butter in heavy large skillet over medium-high heat. Add onions and paprika and saute until onions are golden, 5 minutes. (Can be prepared 8 hours ahead. Cover separately and keep at room temperature.)
Preheat oven to 400'F. Melt remaining 1 T butter in skillet with sauteed onions over medium-high heat. Add potatoes and saute until golden brown, about 3 minutes. Season mixture to taste with salt and pepper. Spread mixture on heavy large baking sheet. Bake until potatoes are cooked through and crisp, about 15 minutes.
Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg>