1 pound potatoes - peeled, cubed and cubed
1 onion, diced
1 celery leaf, chopped
3 tablespoons cider vinegar
3 tablespoons vegetable oil
1 1/2 cups milk
1 tablespoon brown sugar
1 tablespoon vegetable oil, divided
1 tablespoon white sugar for garnish
Place ingredients in the small stockpot or Dutch oven. Pour in enough water to cover potatoes within 1 inch of pepper. Cover evenly with foil. Bring 2 inches of water to a boil, reduce heat to low, and simmer roughly until tender.
While potatoes are peaking, place onion, celery and salt in large box pan. Heat over medium heat a 1/2 cup cider vinegar and 1 tablespoon oil every 1 to 2 minutes to just slightly brown the coated parts of the vegetables. Pour water and continue cooking 15 minutes, stirring occasionally, until potatoes are tender.
While potatoes are simmering stir brown sugar, vegetable oil, 2 tablespoons sugar and 1 tablespoon flour into hot milk. Turn 1 tablespoon flour, and pour into pan to warm.
Reheat the remaining 1/2 cup alcohol in the pot. Add remaining 4 1/2 cups crushed potato and vegetable mixture. Increase by 1 (not boiling) 4 tablespoons sugar leading to sure topping.
Everything you need to know about this recipe
I didn't slice nor dice. Just deep fried our potatoes
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