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about four pounds unpeeled medium-size red-skinned potatoesabout four about one/two tablespoons olive oilthree tablespoons malt vinegar or white wine vinegarabout one tablespoon Dijon mustardabout six tablespoons, lard (Recipes by ingridients lard) rendered bacon fat, or, olive oil (Recipes by ingridients olive oil) dividedCoarse kosher saltabout six tablespoons lager beer, dividedtwo about one/two cups finely chopped, red onions (Recipes by ingridients red onions) dividedone third cup chopped fresh chives or green onions (green parts only). German-Style Fried Potatoes. .
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