Try this tasty German dish, Sauer Kartof-feln (zow-crr kar-toff-ehln) for a change zoith roast or boiled beef or sausages.
It may also be served as a quick snack, if topped with grated cheese and grilled until the top is golden brown.
2 lb. potatoes, peeled and cut INTO 2-inch slices
14 fl. oz. water
2 teaspoon salt
8 slices streaky bacon, rinds removed and chopped
1 medium-sized onion, chopped
1 tablespoon flour
2 tablespoons white wine vinegar
1 tablespoon finely chopped fresh parsley
In a medium-sized saucepan, bring the potatoes, water and salt to the boil over high heat. Reduce the heat to moderately low, cover the pan and cook for 10 minutes or until the potatoes are tender. Remove the pan from the heat and drain the potatoes. Reserve the cooking liquid. Return the potato slices to the pan, cover and keep warm.
Place the bacon in a medium-sized saucepan and set the pan over moderately high heat. Cook for 5 minutes or until it has rendered most of its fat. Reduce the a heat to moderate, add the onion and cook, stirring occasionally, for 5 to 7 minutes or until it is soft and translucent but not brown.
Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste. Gradually add the reserved cooking liquid, stirring constantly. Return the pan to moderate heat and cook, stirring constantly, for 2 to 3 minutes or until the sauce is thick and smooth.
Stir in the vinegar and cook for a further 5 minutes, stirring frequently. Remove the pan from the heat. Pour the sauce over the potatoes in the pan and, using two large spoons, toss the potatoes in the sauce until they are thoroughly coated.
Turn the mixture into a warmed serving bowl, sprinkle over the parsley and serve immediately.