Tangy Pan-Fried Potatoes featuring Nakano Rice Vinegar
  1. Cut potatoes into 1/2-inch cubes. Place in a large bowl with onions, garlic, peppers, cumin, coriander, and salt.
  2. 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.
  3. Add vinegar and water. Continue to cook an additional 4 to 6 minutes, until liquid is absorbed and potatoes are tender.

© 2010 – 2018, . All rights reserved.