Fried Potatoes With Bacon And Ramps Recipe

Ingredients

Fried Potatoes:

The ingredients for Fried Potatoes with Bacon and Ramps are straightforward yet delicious.

To start, you’ll need to gather some basic pantry staples such as all-purpose flour, granulated salt, black pepper, and garlic powder.

For the fried potatoes themselves, you’ll want to use high-quality potatoes that will hold their shape well when cooked. Russet or Idaho potatoes are great choices.

You’ll also need about 6 slices of good quality bacon to add smoky flavor to your dish. You can use either thick-cut or regular bacon, whichever you prefer.

Of course, the star ingredient in this recipe is ramps – a type of wild garlic that’s commonly found in many parts of North America. If you’re lucky enough to have access to fresh ramps, be sure to use them! Otherwise, you can substitute with 2-3 cloves of regular garlic.

Finally, some chopped fresh chives or scallions are a nice addition to the finished dish – but feel free to omit if you don’t have any on hand.

The success of this recipe relies heavily on the quality and freshness of its ingredients.

Here’s a breakdown of what you’ll need:

• Potatoes: You’ll require about 2-3 large potatoes, peeled and cut into your preferred shape for frying. Russet or Idaho work well due to their high starch content, which yields a crispy exterior and fluffy interior.
• Bacon: Six slices of thick-cut bacon are needed, providing not only flavor but also smokiness and crunch. You can use either regular or smoked bacon; the choice is yours depending on your taste preferences.
• Ramps: Also known as wild garlic, ramps add an aromatic punch to this dish. They have a mild onion-garlic flavor and are typically available in spring. Use about 4-6 ramps for their leaves and bulbs, depending on their size and your desired level of flavour.

Other ingredients include:

• Butter or oil: You’ll need about two tablespoons of either butter or oil for frying the potatoes. Choose a neutral-tasting oil like canola, grapeseed, or vegetable oil if you prefer.
• Salt and pepper: These are essential seasonings to enhance the flavours of your dish. Use as much or as little as you like, depending on your taste preferences.

Optional ingredients include:

• Fresh herbs: Chopped parsley, chives, or thyme can be sprinkled over the dish for added freshness and visual appeal.
• Red pepper flakes: Add a pinch of red pepper flakes if you prefer your food to have some heat.

The quality and freshness of these ingredients will directly impact the flavor and texture of this dish, so ensure that they’re at their best before beginning your cooking process.

46 mediumsized potatoes, peeled and cut into 1/2inch cubes

The star ingredient of this recipe are the 46 medium-sized potatoes, which are peeled and cut into 1/2 inch cubes. The quality and type of potato used can greatly impact the final dish. For fried potatoes, it’s best to choose a high-starch variety like Russet or Idaho.

The peeling process is crucial, as any remaining skin can make the potatoes difficult to cook evenly. To peel the potatoes, simply scrub them clean with a vegetable brush to remove any dirt or debris, then use a sharp knife to carefully remove the skin in one piece. This will help prevent any shreds of skin from getting into the diced potatoes.

After peeling and cutting the potatoes, they should be submerged in cold water to remove excess starch. Let them soak for at least 30 minutes before draining and drying with a clean towel or paper towels. This step is essential in preventing the potatoes from sticking together during the cooking process.

The total quantity of 46 medium-sized potatoes may seem excessive, but it’s actually ideal for this recipe, which serves four to six people as a side dish. The extra potatoes will also come in handy if you need to make adjustments or have leftovers.

Salt and pepper to taste

The key to elevating this Fried Potatoes with Bacon and Ramps Recipe lies in the quality and balance of its ingredients.

Start by selecting high-quality _**bacon**_, preferably thick-cut, smoked or applewood-smoked for a rich, savory flavor. Look for _**ramps**_ (wild garlic) that are fresh, firm, and free of any signs of wilting or mold. Fresh _**thyme**_ branches will add a fragrant depth to the dish.

For the potatoes, choose sturdy, high-starch varieties such as Russet or Idaho. They will yield a crispy exterior and fluffy interior when cooked correctly.

Salt and pepper, often used as a seasoning duo in various recipes, play an essential role in this dish. Use them to taste, sprinkling the _**salt**_ over the potatoes while they’re still hot out of the oil, allowing it to absorb evenly. This helps draw out excess moisture and season the potatoes uniformly.

As for pepper, use freshly ground black or white pepper, depending on your personal preference. You may also choose to add a pinch of red pepper flakes for an extra kick, if desired.

The ratio of _**salt**_ and _**pepper**_ can vary greatly from person to person, so don’t be afraid to experiment and adjust the seasoning to suit your taste buds.

Vegetable oil for frying

Frying foods in vegetable oil requires selecting a high-quality oil that can handle high temperatures without breaking down or smoking.

Vegetable oils are blends of various oilseed extracts, making them suitable for frying due to their relatively high smoke points compared to other types of cooking oils.

Types of Vegetable Oils Suitable for Frying

• Sunflower Oil: With a smoke point of around 440°F (226°C), sunflower oil is an excellent choice for frying due to its neutral flavor and high stability under heat.
• Corn Oil: Corn oil has a slightly lower smoke point than sunflower oil, at approximately 400°F (204°C), but still works well for frying with its mild flavor.
• Soybean Oil: With a smoke point of around 450°F (232°C), soybean oil is another popular choice for frying due to its mild nutty flavor and stability under heat.

When selecting a vegetable oil, consider the specific needs and characteristics required for your dish, such as flavor profile and desired crispiness of fried foods.

Purity and quality of the oil are also essential factors in achieving optimal frying results.

Storage and Handling of Vegetable Oil

• Store vegetable oil in a cool, dark place to prevent degradation and spoilage.
• Avoid exposing the oil to heat sources or direct sunlight during storage.
• Always check the expiration date and quality of the oil before use.

Carefully consider these factors when selecting and handling vegetable oil for frying, as they significantly impact the quality and flavor of your final dish.

The star ingredients of this delectable dish are high-quality potatoes, crispy bacon, and a hint of ramps’ distinctive flavor.

Fresh ramps are a crucial component in this recipe, providing a pungent yet earthy taste that complements the smoky richness of the bacon perfectly. If ramps are not readily available, one can substitute them with scallions or garlic to replicate the flavor profile.

Bacon is another key element, its savory, meaty taste elevating the humble potatoes into a mouth-watering dish. Thick-cut, smoked, or applewood-smoked bacon works well in this recipe, but feel free to experiment with other types for unique flavors.

As for the potatoes themselves, high-quality varieties such as Russet or Idaho are ideal for this recipe due to their starchy, fluffy interiors and crispy exteriors. Thinly slice these spuds into shoestrings or wedges for an added texture contrast.

The remaining ingredients – olive oil, salt, black pepper, and any additional herbs you choose to add (such as chives or parsley) – enhance the overall flavor without overpowering the main components. Feel free to get creative with these secondary ingredients to suit your personal taste preferences.

Bacon and Ramps:

The star ingredients of this delectable dish are bacon and ramps, which pair beautifully together to add a savory flavor and aroma to the fried potatoes.

Bacon, being one of the most popular cured meats, adds a smoky and meaty flavor that is simply irresistible. To prepare it for this recipe, you will need to cook the bacon in a pan until crispy, then set it aside on a paper towel-lined plate to drain excess grease.

Ramps, also known as wild garlic or bear’s garlic, are a type of green onion that has a stronger and sweeter flavor compared to regular scallions. They add an aromatic taste that complements the smokiness of the bacon perfectly. To use ramps in this recipe, you will need to chop them into small pieces and sauté them in butter until they become soft and fragrant.

Both bacon and ramps are essential components of the dish, as they work together to create a harmonious balance of flavors that elevate the simple fried potatoes to a new level. The smokiness of the bacon provides a rich and savory base, while the sweetness of the ramps adds a subtle yet refreshing touch.

The combination of these two ingredients is a match made in heaven, and when paired with crispy fried potatoes, it creates a culinary masterpiece that will leave you wanting more. So go ahead and give this recipe a try – your taste buds will thank you!

The key to a mouth-watering dish like Fried Potatoes with Bacon and Ramps is having the right combination of ingredients on hand.

Beyond the potatoes, bacon, and ramps – also known as wild garlic or spring onions – that give this recipe its name and flavor profile, there are several other crucial components you’ll need to bring everything together.

Here’s a comprehensive breakdown of all the essential ingredients that will make your dish a real winner:

* Potatoes: For this recipe, it’s best to use high-starch potatoes like Russet or Idaho. These varieties hold their shape well when cooked and yield a crispy outside while staying fluffy on the inside.

* Bacon: Thick-cut bacon is ideal for adding depth of flavor to your dish. Choose a smoked or applewood-smoked variety to give it an extra boost of smokiness that complements the ramps perfectly.

* Ramps: Also known as wild garlic or spring onions, ramps are essentially a type of allium vegetable with broad leaves and white flowers. You’ll need about 1 cup of chopped ramp greens for this recipe – don’t worry if you can’t find them; you can also substitute with scallions or garlic.

* All-purpose flour: Use all-purpose flour as your coating agent to ensure the potatoes stay crunchy on the outside and fluffy on the inside. You’ll need about 1 cup of flour for this recipe, depending on how much potato you’re working with.

* Buttermilk: Buttermilk is essential in creating a light and crispy coating on the potatoes. If you don’t have buttermilk handy, make a substitute by mixing 1 cup of milk or yogurt with 1 tablespoon of white vinegar or lemon juice; let it sit for about 10-15 minutes before using.

* Eggs: For an extra rich and indulgent coating, separate your eggs into two bowls – use one whole egg in the bowl with the buttermilk mixture to add a bit more moisture and binding power to the coating. Don’t worry if you’re not sure how to separate eggs; just dip each half into water before using.

* Panko breadcrumbs: To make that crispy, crunchy exterior even crunchier, use Panko breadcrumbs for an added texture element in your dish. These Japanese-style breadcrumbs are designed specifically for frying – and trust us, they’ll help take this recipe to the next level!

With all these ingredients together, you’re now ready to embark on a flavorful fried potato journey with bacon and ramps that’s sure to please even the pickiest of eaters!

6 slices of bacon, diced

The ingredients for this recipe include:

1. 6 slices of bacon
2. Diced ramps, to taste (about 12-15 cloves)
3. 3-4 large potatoes, peeled and cut into 1-inch cubes (about 2 pounds)
4. 2 tablespoons olive oil
5. 2 cloves garlic, minced
6. 1 teaspoon salt
7. 1/2 teaspoon black pepper
8. Optional: chopped fresh parsley or chives for garnish

The 6 slices of bacon will be diced and used as a key ingredient in the recipe. The bacon should be cut into small pieces so that it can cook evenly with the potatoes and ramps.

Bacon is typically cut crosswise, cutting through each slice to create small pieces. This will help the bacon render its fat quickly during cooking, adding flavor to the dish. You may want to trim any excess fat from the slices before dicing for a leaner result if desired.

46 ramps (wild garlic), chopped

The ingredients required for this delicious Fried Potatoes with Bacon and Ramps recipe are:

46 ramps (wild garlic), chopped

This may seem like a large quantity, but trust us, it’s worth it! The pungent flavor of the ramps pairs perfectly with the crispy bacon and fluffy potatoes.

For this recipe, you’ll want to chop the ramps as finely as possible so that they distribute evenly throughout the dish.

This will allow each bite to be infused with the deep, earthy flavor of the wild garlic.

In addition to the chopped ramps, you’ll also need:

4 large potatoes, peeled and cut into 1/2-inch cubes

6 slices of bacon, diced

2 tablespoons olive oil

1 tablespoon butter

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup chopped fresh parsley

Note: The 46 ramps can be adjusted to your taste. Some people prefer a milder flavor, while others enjoy the pungency of the wild garlic.

2 cloves of garlic, minced

The ingredients for this recipe include a variety of flavorful components that come together to create a delicious dish.

For the potatoes, you will need:

• 4-6 medium-sized potatoes

• salt, to taste

• pepper, to taste

In addition to the potatoes, you will also need:

• 6 slices of bacon

• 2 cloves of garlic, minced

• 1 tablespoon of olive oil

The ramps add a unique flavor to the dish and are an essential component.

• 4-6 ramps

Finally, you will need some chopped fresh herbs for garnish:

• chopped parsley or chives

These ingredients come together to create a hearty and flavorful dish that is perfect for any occasion.

Salt and pepper to taste

The key to creating a mouth-watering dish like Fried Potatoes with Bacon and Ramps lies not just in the cooking technique, but also in the selection of ingredients.

For this recipe, you will need:

• 2-3 large potatoes, peeled and cut into your desired shape (such as wedges or cubes)
• 6 slices of bacon, diced
• 4 ramps, cleaned and chopped (or substitute with scallions or garlic)
• 2 tablespoons of olive oil
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• Optional: 1/4 cup of chopped fresh parsley or chives for garnish

In this recipe, Salt and Pepper to Taste refers to the seasoning process. It means adding enough salt and pepper to enhance the flavors of the other ingredients without overpowering them.

For seasoned cooks, it’s easy to add a pinch of salt and a few grinds of pepper here and there throughout the cooking process to ensure the dish is balanced and flavorful.

However, for those who are new to cooking or unsure about seasoning, using “Salt and Pepper to Taste” can be intimidating. Here are some general guidelines:

• Add salt in small increments (start with a pinch) until you reach your desired level of saltiness.
• Pepper has a more subtle flavor than salt, so add it in smaller amounts and adjust to taste.

Remember that the key is balance. You can always add more seasoning, but it’s harder to remove excess salt or pepper once added.

The key to a delicious dish like Fried Potatoes with Bacon and Ramps lies in the quality and variety of its ingredients.

Foods

• Potatoes: Look for high-starch potatoes, such as Russet or Idaho. These will yield a crispy outside and fluffy inside.
• Bacon: Choose thick-cut bacon to ensure it stays crispy when cooking.
• Ramps (Wild Garlic): If you can’t find ramps, substitute with scallions or wild garlic. Be aware that the flavor will be slightly different.
• Butter: Salted or unsalted butter is fine; just make sure it’s at room temperature for easier melting.
• Salt and Pepper: Use freshly ground black pepper for the best flavor, and use salt to taste.
• Fresh Herbs (Optional): Chopped parsley or chives can add a fresh, green flavor to your dish.

The ingredients can be found at most grocery stores or farmers’ markets. Be sure to inspect the produce for freshness and quality before purchasing.

Cooking Instructions

Frying the Potatoes:

To achieve perfect fried potatoes with a crispy exterior and fluffy interior, follow these steps for frying the potatoes:

Select high-quality potatoes that are high in starch, such as Russet or Idaho. These varieties will yield a lighter and crisper outside layer when fried.

Peel the potatoes using a vegetable peeler to remove their skin. This is crucial for achieving an even texture and preventing any fibrous or tough pieces from affecting the final dish.

Rinse the peeled potatoes in cold water, then scrub them with your hands under running water to remove any remaining dirt. A clean surface is essential for achieving a well-cooked potato without any residual debris.

After washing the potatoes, dry them thoroughly using paper towels or a clean dishcloth to remove excess moisture from their surfaces. Excess moisture can hinder even cooking and lead to a greasy, unappealing exterior when fried.

Cut the potatoes into desired shapes for frying. Long strips or wedges are often preferred as they provide more surface area for crispy browning during cooking. The key is ensuring all pieces have an approximately equal thickness, so they cook at about the same pace in the oil.

Place a heavy pot on your stovetop and add enough oil to reach about 2/3 up the sides of the pan. The best type of oil for frying potatoes is one with a high smoke point, such as peanut or avocado oil. Heat this oil over medium-high heat until it reaches 325°F (165°C). It’s essential to use a thermometer to determine the exact temperature.

Once the oil has reached its target temperature, add the prepared potato pieces in batches if necessary to avoid overcrowding the pot. For a standard-sized pot, adding about 3-4 pieces of potato at a time should be enough without obstructing other ingredients from cooking evenly. The number may vary based on your specific needs and equipment.

Using a slotted spoon or tongs, carefully place each batch of potatoes in the preheated oil. They will immediately start to bubble up due to the release of moisture upon contact with heat. Be patient as the temperature might drop slightly during this initial stage; however, the potatoes should begin to fry within about 4-6 minutes depending on their size and shape.

Continue frying your potato pieces until they are golden brown on one side (around 5-7 minutes). Carefully flip each piece over with a spatula or tongs if it’s still in the oil. Let them cook for another 3-4 minutes, until golden brown all around and cooked through.

Remove the fried potatoes from the hot oil using your slotted spoon or tongs and drain excess oil on paper towels. Repeat this frying process with any remaining potato pieces until they are all golden brown and crispy. Serve these delicious fries alongside other ingredients of your choice, such as sautéed ramps, crumbled bacon, sour cream, and chives for an exquisite culinary experience.

To cook a delicious dish of Fried Potatoes with Bacon and Ramps, follow these step-by-step instructions:

Ingredients:

• 4-6 medium-sized potatoes
• 6 slices of bacon, cut into small pieces
• 2 ramps or scallions, thinly sliced
• 1/4 cup of olive oil
• Salt and pepper to taste
• Optional: garlic powder, paprika, or any other seasonings you like

Instructions:

1. Cut the potatoes into your desired shape. You can make them into wedges, thin slices, or even cubes.

2. In a large bowl, toss the sliced potatoes with olive oil, salt, and pepper until they’re evenly coated.

3. Heat a non-stick skillet over medium-high heat. Add the bacon pieces and cook until crispy, flipping occasionally. Remove the cooked bacon from the skillet and set it aside on a paper towel-lined plate.

4. In the same skillet, add more olive oil if necessary, then add the sliced ramps or scallions. Cook for about 2-3 minutes, stirring frequently, until they’re slightly softened and fragrant.

5. Add the potatoes to the skillet with the ramps and cook for about 5-7 minutes on each side, or until they reach your desired level of crispiness.

6. Remove the potatoes from the skillet and place them on a paper towel-lined plate to drain excess oil. Sprinkle cooked bacon over the top and serve hot.

Serving Suggestions:

• Serve as a side dish for your favorite meals, like steak or roasted chicken.
• Add a dollop of sour cream or a sprinkle of chives on top for extra flavor and texture.
• Mix the Fried Potatoes with Bacon and Ramps into a breakfast skillet with scrambled eggs and other ingredients.

In a large bowl, toss potatoes with salt, pepper, and enough vegetable oil to coat.

To prepare the fried potatoes for this recipe, begin by selecting a large bowl that can accommodate all the potatoes in a single layer.

Next, add the sliced or diced potatoes to the bowl, making sure to spread them out evenly so they have room to toss around without getting mashed together.

Now, sprinkle the salt and pepper over the top of the potatoes, using about 1/2 teaspoon of each for every 2-3 medium-sized potatoes you’re using.

Add enough vegetable oil to coat the potatoes lightly, but not so much that they’re swimming in it. You want to be able to see the bottom of the bowl when you tilt it. Aim for about 2-3 tablespoons of oil per 2-3 medium-sized potatoes.

With your hands or a utensil, gently toss the potatoes with the salt, pepper, and oil until they’re evenly coated. Be careful not to over-toss, as this can break down the potato surfaces and make them less crispy when fried.

After tossing the potatoes, let them sit in the bowl for about 10-15 minutes to allow the salt and oil to penetrate the potatoes. This step is called “steeping” the potatoes and will help them absorb more flavor during cooking.

Once the potatoes have steeped, they’re ready to be fried along with some crispy bacon and sautéed ramps (wild garlic) to create a delicious side dish that’s sure to complement many meals!

Heat about 1/2 inch of oil in a large skillet over mediumhigh heat until it reaches 350°F (180°C).

To cook the perfect fried potatoes with bacon and ramps, it’s essential to start by heating about 1/2 inch (**_medium-high heat_**) in a large skillet until it reaches **350°F (180°C)**.

Medium-high heat is typically around 7-8 on a scale of 1-10, depending on the stovetop and the type of burner being used. The goal here is to create a hot oil environment that’s perfect for frying potatoes.

When heating oil to **350°F (180°C)**, it’s crucial to keep an eye on the temperature gauge, as oil can quickly go from perfectly cooked to burnt. You may need to adjust the heat slightly to maintain the ideal temperature.

A good way to ensure that your oil has reached the correct temperature is to use a **candy thermometer**. This type of thermometer allows for precise temperature readings and will help you avoid any issues with undercooked or overcooked food.

Once your oil has reached the desired temperature, you can start cooking the bacon in batches until it’s crispy. Remove the cooked bacon from the skillet using a slotted spoon and set it aside on a paper towel-lined plate to drain excess grease.

After removing the bacon, carefully place the **sliced potatoes** into the hot oil. You may need to do this in batches depending on the size of your skillet and the number of potatoes you’re cooking.

Cook the potatoes for about 5-7 minutes or until they’re golden brown and crispy. Remove them from the oil using a slotted spoon and place them on top of the cooked bacon to drain excess grease.

Finally, add the ramps to the skillet with some **salt and pepper** to taste, and cook for an additional minute or two until they’re tender and slightly caramelized.

This recipe combines the perfect balance of crispy bacon, golden brown potatoes, and flavorful ramps in one delicious dish. By following these cooking instructions, you’ll be able to create a mouthwatering **Fried Potatoes with Bacon and Ramps** that’s sure to impress your friends and family!

Fry the potato cubes in batches until they are golden brown and crispy.

To achieve perfectly cooked potato cubes, it’s essential to fry them in batches until they are golden brown and crispy.

Here’s a step-by-step guide on how to fry the potato cubes:

• Carefully place 1/2 to 3/4 cup of the potato cubes into the hot oil. You want to leave enough space for them to cook evenly.

• Do not overcrowd the pot with too many potatoes at once, as this can lower the oil temperature and prevent even cooking.

The ideal time to fry the potato cubes depends on their thickness. Generally:

• Thinly sliced potatoes (about 1/4 inch thick) will take about 3-5 minutes to cook, or until golden brown and crispy.

• Medium-sized potatoes (about 1/2 inch thick) will take about 5-7 minutes to cook, or until golden brown and crispy.

• Thickly sliced potatoes (about 3/4 inch thick) will take about 7-10 minutes to cook, or until golden brown and crispy.

Once the potato cubes are cooked to your liking, remove them from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil. Repeat this process for each batch of potatoes until all the cubes have been fried.

This method allows you to fry the potato cubes in batches, ensuring that they cook evenly and preventing overcooking or burning.

Fried Potatoes with Bacon and Ramps is a delicious and savory dish that combines the crispy texture of potatoes, the smoky flavor of bacon, and the pungency of ramps. This recipe requires some preparation and attention to detail, but it’s well worth the effort.

**Ingredients:**

• Bacon: 6 slices of thick-cut bacon
• Ramps: 12-15 wild garlic cloves or ramps, cleaned and chopped
• Potatoes: 2 large Russet potatoes, peeled and cut into wedges
• Oil: vegetable oil for frying
• Seasonings: Salt, pepper, and any other desired seasonings (e.g. paprika, garlic powder)

To begin, preheat the oven to 400°F (200°C) and cook the bacon in a skillet over medium-high heat until crispy. Remove from heat and set aside.

Clean and chop the ramps, making sure to remove any stems or leaves that may be tough or bitter. Set aside with the cooked bacon.

Cut the potatoes into wedges and place them in a bowl of cold water to soak for at least 30 minutes. This step helps to remove excess starch from the potatoes and prevents them from becoming too crispy during frying.

After soaking, drain the potatoes and pat dry with paper towels to remove excess moisture. Heat about 2-3 inches of vegetable oil in a large skillet over medium-high heat until it reaches 350°F (180°C).

Fry the potato wedges in batches until they are golden brown and crispy, about 5-7 minutes per batch. Remove from oil with a slotted spoon and drain on paper towels.

Repeat the frying process for any remaining potatoes, adjusting heat as needed to prevent burning.

To assemble the dish, place the fried potato wedges in a large serving bowl or individual plates. Top with crispy bacon, chopped ramps, and any desired seasonings (e.g. paprika, garlic powder). Serve hot and enjoy!

Assembling the Dish:

In this final stage of preparation for Fried Potatoes with Bacon and Ramps, we bring together all the components that have been expertly prepared to create a truly satisfying dish.

First, take a large serving platter or individual plates, depending on your preference for presentation.

Lay down a bed of Fried Potatoes, allowing them to be the foundation of our assembly.

Add slices of crispy Bacon alongside the potatoes, creating a balance of textures and flavors.

Next, place fresh ramps on top of the potatoes and bacon. The mild onion flavor and crunchy texture add an incredible depth to this dish.

Garnish with chopped parsley or chives for added freshness and visual appeal, if desired.

This Fried Potatoes with Bacon and Ramps recipe has now been transformed into a vibrant and mouthwatering meal. The combination of smoky bacon, earthy ramps, and crispy potatoes will surely satisfy even the most discerning palates.

Cooking fried potatoes with bacon and ramps requires attention to detail and a bit of finesse to achieve that perfect balance of crispy, savory flavors. The first step is to choose the right potatoes – for this recipe, we recommend using high-starch potatoes like Russet or Idaho.

Peel the potatoes and cut them into long strips about 1/2 inch thick. Soak the potato strips in cold water for at least 30 minutes to remove excess starch, which helps prevent the fries from sticking together during cooking.

While the potatoes are soaking, cook the bacon over medium heat until crispy, then set it aside on a paper towel-lined plate to drain excess grease. Make sure not to overcrowd the pan – cook the bacon in batches if necessary.

Next, pat dry the potato strips with a clean towel or paper towels to remove excess moisture. Heat about 1/2 inch of neutral oil like canola or grapeseed in a large skillet over medium-high heat until it reaches 350°F.

Carefully add the potatoes in batches – do not overcrowd the pan – and fry for about 3-5 minutes on each side, until golden brown. Repeat with remaining potato strips. Remove fried potatoes from the oil with a slotted spoon and transfer them to paper towels to drain excess oil.

Meanwhile, sauté the ramps (or wild garlic) in the same pan as the bacon over medium heat for about 3-4 minutes, until fragrant. Chop the cooked ramps coarsely and set aside.

To assemble the dish, place a portion of fried potatoes on each plate or platter, followed by crispy bacon, a sprinkle of chopped ramps, and drizzle with your favorite dressing – such as aioli or Greek yogurt mixed with lemon juice and chopped chives. Garnish with additional chives if desired.

In the same skillet, cook the diced bacon until crispy. Remove from heat and set aside.

Cooking the perfect Fried Potatoes with Bacon and Ramps starts with preparing a few key ingredients. Here’s a step-by-step guide to help you achieve a delicious dish.

First, let’s start with the Bacon. In the same skillet used for cooking the bacon, heat about 2 tablespoons of oil over medium-high heat. Once the oil is hot, add the diced Bacon and cook until crispy.

While the Bacon is cooking, prepare the other ingredients for the recipe. You’ll need:

• 1 pound of Fingerling Potatoes, peeled and cut into 1-inch pieces
• 2 ramps (wild garlic), chopped
• 2 tablespoons of olive oil
• Salt and pepper to taste

Remove the cooked Bacon from the skillet with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of the rendered fat in the skillet.

Next, add the Fingerling Potatoes to the skillet with the remaining bacon fat. Cook the potatoes for about 10-12 minutes, stirring occasionally, until they’re golden brown and crispy. Be careful not to overcrowd the skillet; cook the potatoes in batches if necessary.

Once the Potatoes are cooked, add the chopped ramps (wild garlic) to the skillet and stir to combine. Cook for an additional 1-2 minutes until the ramps are slightly softened.

Add the crispy Bacon back into the skillet and stir to combine with the potatoes and ramps. Season the mixture with salt and pepper to taste, then serve immediately.

This recipe is perfect for a spring evening when ramps (wild garlic) are in season. The combination of crispy Fried Potatoes, savory Bacon, and slightly sweet ramps creates a dish that’s both satisfying and delicious.

Add chopped ramps and garlic to the skillet and sauté for 12 minutes, until fragrant.

Add chopped ramps to the skillet and sauté for 12 minutes, until fragrant.

To bring out the unique flavor of ramps, it’s essential to sauté them correctly. Here’s a step-by-step guide on how to do so:

• Use a medium-high heat setting and let the skillet warm up for about 2-3 minutes before adding any ingredients.

• Add 1 tablespoon of olive oil or butter to the preheated skillet. This will help prevent the ramps from sticking and enhance their flavor.

• Once the oil is melted, add the chopped ramps to the skillet and stir them in with a wooden spoon or silicone spatula.

• Let the ramps sauté for 4-5 minutes on the first side. You’ll start to see them release their natural moisture and slightly soften.

• Flip the ramps over and continue cooking for another 7-8 minutes, or until they’re tender but still crisp. Stir occasionally to prevent burning.

• As you sauté the ramps, pay attention to their aroma. When they start to release a fragrant scent, similar to garlic, it’s an indication that they’re cooked perfectly.

• Finally, remove the skillet from the heat and let the ramp mixture cool down slightly before adding it to your Fried Potatoes with Bacon and Ramps recipe.

To assemble the dish, place fried potatoes on a serving plate or platter, top with cooked bacon and ramp mixture, and serve immediately.

To prepare the Fried Potatoes with Bacon and Ramps dish, follow these steps:

Cooking Instructions

Here’s a step-by-step guide to assembling this delicious recipe:

1. Frying the Potatoes:
• Heat oil in a large pan over medium heat.
• Cut the potatoes into your desired shape or stick them whole for a rustic look.
• Add the potato pieces to the hot oil and fry until they are golden brown on all sides.

While the potatoes are frying, proceed with cooking the bacon.

1. Cooking the Bacon:
• Cut the bacon into lardons or small strips and cook in a pan over medium heat until crispy.
2. Preparing the Ramp Mixture:
• Cook the ramps (wild garlic) by sautéing them in butter or oil until tender.
• Mix cooked ramps with any additional ingredients you like, such as onions, herbs, and spices.
1. Assembling the Dish:
• Place fried potatoes on a serving plate or platter.
• Add cooked bacon on top of the potatoes.
• Sprinkle the ramp mixture over the bacon.

Finally, serve immediately and enjoy your delicious Fried Potatoes with Bacon and Ramps!

Tips and Variations:

If you prefer a lighter dish, consider using less oil for frying or baking instead. For added flavor, sprinkle some grated cheese on top of the potatoes and ramps.

To begin with, let’s start by preparing the ingredients for our Fried Potatoes with Bacon and Ramps. You’ll need 2 pounds of _potatoes_ , peeled and cut into 1/4-inch thick slices.

Next, in a large bowl, combine the sliced potatoes, 1 tablespoon of olive oil, and a pinch of salt. Toss until the potatoes are evenly coated with the oil and seasoned with salt.

In a large skillet or frying pan, cook the bacon over medium heat until it’s crispy. Once cooked, remove the bacon from the skillet and set aside on a paper towel-lined plate to drain excess grease.

Leave about 2 tablespoons of bacon fat in the skillet. This will be used to fry the potatoes. Add the sliced potatoes to the skillet in an even layer, making sure not to overcrowd them.

Cook the potatoes for about 5-7 minutes on each side or until they’re golden brown and crispy. Remove the cooked potatoes from the skillet with a slotted spoon and place them on a plate lined with paper towels to drain excess grease.

In the same skillet, add the sliced ramps (wild garlic) and cook for about 2-3 minutes until they’re tender and slightly caramelized. Stir occasionally to prevent burning.

To assemble the dish, place some of the cooked potatoes on a plate or serving platter. Top them with a few pieces of crispy bacon, some sautéed ramps, and finish it off with a sprinkle of fresh parsley. Serve immediately and enjoy!

Tips: Make sure to cook the potatoes in batches if necessary to avoid overcrowding the skillet. You can also add some grated cheddar cheese on top for an extra layer of flavor.