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>

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