Tangy Pan-Fried Potatoes featuring Nakano Rice Vinegar
Cut potatoes into 1/2-inch cubes. Place in a large bowl with onions, garlic, peppers, cumin, coriander, and salt.
Melt butter in a very large skillet. Cook potatoes over medium-high heat for 10 to 12 minutes, stirring often and scraping browned bits from the pan.
Add vinegar and water. Continue to cook an additional 4 to 6 minutes, until liquid is absorbed and potatoes are tender.
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