What’s Cooking: Sautéed Ramps with Crispy Potatoes

The basketball tournament is over and the ramps have arrived so we know spring is officially here. To celebrate, pick up some beautiful bunches of ramps at the Market and cook up this simple but lovely dish for a light meal or a side to go with your main entrée. Hello Spring!

Sauteed Ramps with Crispy Potatoes

recipe by Catherine Jessee for Food & Wine

Based on an Appalachian ramp recipe, sautéed ramps are paired with golden, lightly fried potato coins and smoky bacon. To keep the potatoes crisp, F&W recipe developer Catherine Jessee uses a splash of vinegar to slow the breakdown of pectin. The acid prevents the potatoes from becoming mushy as they boil prior to being pan-fried.

Ingredients

  • 5 small red potatoes, scrubbed and cut into 1/2-inch-thick slices (about 3 1/2 cups)
  • 1 tablespoon white vinegar
  • 1 3/4 teaspoons kosher salt, divided, plus more to taste
  • 3 thick-cut bacon slices, cut crosswise into 3/4-inch-thick pieces
  • 4 ounces fresh ramps (about 24 ramps)
  • 1 tablespoon vegetable oil
  • Black pepper, for garnish

Directions

  1. Place potatoes, vinegar, and 1 teaspoon salt in a medium saucepan; add cold water to cover by 1 inch. Bring to a boil over medium-high. Reduce heat to medium-low, and simmer, undisturbed, until potatoes are fork-tender, 5 to 7 minutes. Drain and set aside.
  2. Cook bacon in a large cast-iron skillet over medium-low, stirring occasionally, until bacon is crisp and fat is rendered, 14 to 17 minutes. Transfer bacon to a paper towel–lined plate using a slotted spoon; reserve drippings in skillet.
  3. Heat skillet with reserved drippings over medium-high. Add ramps, and sprinkle with 1/2 teaspoon salt; cook, turning occasionally, until stems are slightly softened and leaves are just wilted but still bright green, 1 minute to 1 minute and 30 seconds. Transfer ramps to a plate. Do not wipe skillet clean.
  4. Add oil to skillet, and heat over medium-high. Add potatoes in an even layer, and sprinkle with remaining 1/4 teaspoon salt. Cook until potatoes are golden brown on both sides, about 6 minutes, flipping after 3 minutes. Remove from heat. Season potatoes with additional salt to taste. Top with bacon and ramps; garnish with black pepper. Serve immediately. Makes 4 servings.

You could do this recipe using the same technique but substituting spinach, collards, bok choy, kale, or chard for the ramps. Or some combination!

Print Friendly, PDF & Email