German Potatoes from Wolfgang’s Steakhouse
serves four
Ingredients
2 large Idaho potatoes
1 large Spanish onions
1/2 c of clarified butter, salted
1 Tbsp salt
1 tsp white pepper
Method
Boil salted water in a pot. Add whole potatoes with skin on. Cook until soft, but not overcooked; for about 30 minutes. When done, set aside to cool and refrigerate until cold. Peel the German Potatoes, then cut them in half lengthwise and quarter them. Now, slice each quarter about 1/4-inch in diameter. Next, cut the Spanish onion in half and chop it roughly.
Heat a pan until it begins to smoke. Add onion and 1/4 cup of melted clarified butter. Sauté the onion until it begins to soften. Add the sliced potatoes and season with salt and pepper. Mix well. Add the rest of the butter. Gently stir the potatoes for several minutes until they are a crispy golden brown. Drain the butter. Heap the potatoes onto an oven-safe plate. Finish in the oven at 350 degrees for about 15 minutes, until it’s crispy and a deeper golden brown.
To serve: Serve with a nice juicy steak and a hearty red wine. For the best flavor, the chef recommends pairing it with a Cabernet Sauvignon Chateau St. Jean.
Wolfgang’s Steakhouse is located at 315 South Biscayne Boulevard.