We like potatoes at our house. When we grill we have some sort of potato dish usually that Hubby cooks out on the grill. This time I made them inside though because the big gas grill has died and he didn’t even enough room on the small Weber grill for potatoes too. Normally I just throw in this and that, but since I have been using the Nakano Rice Vinegars I had stumbled across a recipe for Tangy Fried Potatoes that I decided to try. This would be a great side dish if you are grilling this weekend for Labor Day. You could use a skillet on the grill to make these as well. If you wanted to make it in an aluminum foil packet I would cook them until almost done and then at the end open the packet a bit and add the vinegar and water and shake the pouch up a bit and let it stay on the grill another 5 minutes or so to incorporate the flavor.
TANGY FRIED POTATOES
(recipe by Nakano)
3 lbs. russet potatoes
1 small onion, chopped
2 cloves garlic, minced (optional)
3 jalapenos, seeded and minced
2 1/2 tsp. ground cumin
1 tsp. each ground coriander and salt
3 Tbsp. butter
1/3 cup NAKANO Seasoned Rice Vinegar Roasted Garlic or Original
3 Tbsp. water (I used a little more at the end)
**I know I used the Roasted Garlic Rice Vinegar but I think everything needs more garlic so I also chopped up three healthy cloves of garlic and tossed it in at the beginning too.
Peel potatoes and cut into 1/2 inch cubes. Place in a large bowl; toss with onion, garlic, jalapenos, cumin, coriander and salt.
Melt butter in a large skillet. (Use two pans, if needed, dividing butter and potatoes between pans.) Cook potatoes over medium to high heat 10 to 12 minutes, stirring frequently and scraping browned bits from pan. Add rice vinegar and water. Continue to cook until all liquid is evaporated and potatoes are tender, 6 to 8 minutes. Makes 6 to 8 servings.
Tip: For a hearty main dish hash, add leftover chopped cooked chicken, pork or beef to the skillet during the last 2 minutes of cooking.
Tip – Taking the seeds and membranes out of the jalapeno peppers to make them less spicy. If you like heat, leave it in. Each jalapeno is unique though so give a little nibble to see if you have one more mild or spicy each time you use them and adjust as needed.
I added a little extra water towards the end of cooking to help scrape up the browned bits on the bottom of the pan.
The finished dish – definitely tangy, which I really liked, but softer than the way we normally like potatoes like this. I think I will try red potatoes next time. Hubby wasn’t quite as sure about the vinegar – he liked the taste – but the smell bothered him a little. Taylor and I liked it though.
Have you ever tried any kind of vinegar with any potato dish before? Share with the rest of us!
Disclosure: Nakano provided compensation and samples for this post. The opinions about the flavor and uses are my own.