Ghost Fried Potatoes Food

SOUTHERN FRIED POTATOES

Steps:

• Wash, peel, and slice the potatoes into 1/8-inch rounds.
• Heat a large cast iron or nonstick skillet over medium-high heat. Add the oil and heat until it starts to ripple. Add the potatoes evenly and sprinkle the onions over the top. Cover and cook about 8 minutes. Remove the lid and add the salt and pepper. Flip the potatoes and continue to cook for about 10 more minutes, flipping once or twice more, or until golden brown and tender. Drain on paper towels if desired. Serve immediately.

CRISPY FRIED POTATOES

Steps:

• Wash and peel potatoes. Slice thin into 1/8 inch slices.
• In a large bowl, cover potatoes with cold water; add salt. Let sit for 30 minutes or more.
• Drain water, and pat potatoes dry.
• Add oil to large skillet covering the bottom of the pan completely in a shallow layer, approximately 5 to 8 tablespoons.
• Once the oil is hot, add the potatoes. If possible, place as many as you can in a single layer.
• Let brown, and flip to brown the other side. If the skillet is smaller and the potato layers are thicker, then flip often to get all sides browned and crispy.
• Drain to a paper towel. Season with salt and pepper while hot.
• If desired, serve hot with ketchup.

SKILLET-FRIED POTATOES

Steps:

• Cut potatoes, peeled or not, into large chunks no more than two inches across. Salt a pot of boiling water and cook potatoes until just done. (A sharp knife should easily glide in, but potato should not slide off knife immediately.) Drain. This step can be completed in the cool of the morning; cover potatoes and refrigerate until ready to use.
• Heat half an inch of olive oil in a large cast-iron skillet. When hot, add potatoes and garlic cloves and fry, nudging now and again, until crisp and golden, 15 to 20 minutes. Shower with salt and, if desired, chopped herbs and black pepper. Serve immediately.

POTATO GHOSTS

Steps:

• Peel and quarter potatoes, then cover with water in a 4-quart pot and season well with salt. Simmer, partially covered, until tender, 15 to 20 minutes.
• While potatoes are simmering, heat butter and milk in a small saucepan until butter is melted. Remove from heat and cover to keep warm.
• Preheat oven to 400°F with rack in middle.
• Drain potatoes and force through ricer into a large bowl (or mixer bowl if using stand mixer). Beat in milk mixture, yolks, and 1/2 teaspoon each of salt and pepper with an electric mixer at low speed until combined.
• Spread about one-third of potatoes in a buttered 1 1/2-quart shallow ovenproof dish. Transfer remaining potatoes to pastry bag. Pipe potatoes close together into 2 1/2- to 3-inch-high pointed mounds to form "'ghosts" and garnish each mound with 2 seeds for "eyes."
• Bake until tips of ghosts are golden and potatoes are firm, 20 to 25 minutes.