Go Back
Print Recipe

Tangy Pan Fried Potatoes

Course: Side Dish
Author: Toni Anderson

Ingredients

  • 3 pounds peeled and diced potatoes
  • 1 small onion chopped
  • 2 Tablespoons minced garlic
  • 2 jalapenos chopped
  • 1 Tablespoon salt
  • 1 Tablespoon paprika
  • 4 Tablespoons butter
  • 3/4 cup Nakano Seasoned Rice Vinegar
  • 3 Tablespoons water

Instructions

  • Mix the peeled and diced potatoes with the onion, garlic, jalapenos, salt, and paprika.
  • Fry on the stove with butter for 15 minutes. Stir frequently and don’t overload your pan. You might need two pans depending on how big of a pan you are using.
  • After 15 minutes, add Nakano Rice Vinegar and water. Cook for an additional 10 minutes.
  • Sprinkle with paprika and serve. I added some chopped chicken to the potatoes when I added the rice vinegar and water because we were eating it as a meal and not a side.