1 cup butter, chilled
2 potatoes, peeled and quartered
1 onion, chopped
1/4 cup cider vinegar
1 cup chopped celery
1 cup chopped carrots
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups oil for frying
6 cups beef broth
1 cup grated Parmesan cheese
Cut potatoes into 1/2 inch slices. Place slices in a microwave or in a large bowl in the microwave at 1 minute to just cook. Drain, cool and cut into cubes. Puree.
In a medium bowl, mix together butter, potatoes, onion, vinegar, celery, carrots and salt. Mix in pepper and oil. Heat in a medium skillet over medium heat. Fry the potatoes about 5 minutes, turning once, until tender. Drain on paper towels.
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