Best Soft Fried Potatoes Recipes

PAN-FRIED SOFT-SHELL CRAB WITH ROASTED FINGERLING POTATOES, PICKLED RAMPS, AND LEMON PUREE

Steps:

• Make the ramps: Separate white and green parts of ramps, reserving green parts for potatoes. Place white parts of ramps in container and set aside.
• In a large saucepan, mix together hot water, vinegar, sugar, salt, and schichimi togarashi, kochukaru, and white peppercorns, if using; bring to a boil over medium-high heat and cook, stirring, until sugar is dissolved. Remove from heat and let cool completely. Pour cooled mixture over ramps and cover; transfer to refrigerator for at least 3 days and up to 1 month. Drain before using.
• Make the potatoes: Preheat oven to 375 degrees.
• Place potatoes, garlic, and thyme in a large saucepan and add enough water to cover; generously season with salt. Place over medium-high heat and simmer just until tender, about 30 minutes. Drain and spread out on a baking sheet to cool completely.
• Cut cooled potatoes lengthwise on the bias. Heat grapeseed oil in a large ovenproof skillet over medium-high heat and place potatoes cut-side down in skillet. Transfer to oven and cook until a nice brown crust appears, about 20 minutes. Return to stove over medium-high heat and add butter; cook basting with oil and butter mixture. Add reserved greens from ramps to skillet and season with salt; toss to combine and remove from heat.
• Make the crabs: Meanwhile, heat canola oil in a large skillet over medium-high heat. Season crabs with salt and pepper and add to skillet. Cook until red and crisp, 1 to 2 minutes. Turn crabs and add garlic, thyme, lemon slices, if using, and butter. Cook, basting with butter, 2 to 4 minutes. Transfer to a paper towel-lined plate to drain.
• Spread 1 tablespoon lemon puree on each of 4 plates. Top with potatoes and crab; garnish with pickled ramps and serve immediately.

SOFT FRIED POTATOES

Steps:

• 1. PREPARE THE ONION: Remove both ends from the onion; cut it in half, lengthwise, and remove the outer layer of each half. Place one half of the onion flat side down on your cutting board and slice crosswise to make half-moon shaped slices. Repeat for the other half of the onion. Put into a small bowl and set aside while preparing the potatoes.
• 2. PREPARE THE POTATOES: Scrub the potatoes under cool, running water and then pat dry with paper towels. You can peel them or leave the peel on. Slice each potato crosswise, making thin, round slices.
• 3. Heat the oil in a non-stick, 10" skillet over medium heat. The oil should not be smoking but you should begin to see a little rippling effect in the oil.
• 4. Gently (so as not to burn yourself with the hot oil) add the potatoes and onions to the pan. Season with the garlic salt and black pepper and stir slowly to combine everything.
• 5. Cook, uncovered, for about 5 to 7 minutes, stirring occasionally, until potatoes begin to brown lightly.
• 6. Lower the heat to medium-low, cover the pan and continue cooking the potatoes for another 15 or 20 minutes until the potatoes are tender and soft and not dark and crispy. Stir occasionally so the potatoes will cook evenly and not stick together.
• 7. You may need to add a little more oil if the potatoes soak up all of the oil while cooking. You just want to keep enough oil to barely cover the bottom of the pan while cooking.