Monday, April 2, 2012

{Ramp}ed Up Potatoes

Happy Monday!  Today is the beginning of a three-day work week since Spring Break {Easter vacation} starts Thursday.  I’m not sure who is more excited…my girls or me!

Last night, Fred and I had a nice dinner consisting of leftover Cream of Asparagus soup to start, followed by grilled pork tenderloin and pan-fried gemstone potatoes with ramps. 

As I said in Saturday’s post, we did our grocery shopping and while we were on our excursion at Wegman's, we had the opportunity to taste many food samples throughout the store.  One sample…Potatoes with Ramps. 

What are ramps? 

Ramps are sometimes called “wild leeks” but look very similar to small scallions.   

These onions are considered a delicacy and are only available for a short time during the early Spring.  They are grown along the east coast, from South Carolina through Canada.  Some areas, especially in the South, even have festivals that showcase this vegetable.  

The flavor of the ramp can be identified with an onion or scallion, but one might say that the taste and odor is very similar to garlic. 

Because ramps are not grown like leeks, they are very easy to clean.  Just rinse them under cool water, cut off the roots, and wipe off any excess dirt.

Since ramps are very rare, they can be pricey at $12.99 per pound.  However, they are lightweight and I got a huge bunch {about a 1/4 pound} for less than $4.00. 

Here's my version of these delicious potatoes...

Pan-fried Potatoes with Ramps

1 pound potatoes, cut into 1-inch pieces {I used gemstone}
2 Tablespoons extra virgin olive oil, divided
1/4 pound ramps, cleaned and cut into ½ inch pieces {including most of the greens}
1 teaspoon kosher salt, divided
½ teaspoon black pepper, divided

Heat oven to 400 degrees.  

Cut potatoes into 1-inch pieces.

I used gemstone potatoes because of their vibrant color and petite size.  

Place potatoes in a baking dish and drizzle with 1 tablespoon of the olive oil and top with ½ teaspoon of the salt and ¼ teaspoon of the pepper.  Toss and bake for approximately 30 minutes, stirring occasionally.

Meanwhile, clean and cut the ramps into pieces, including most of the green parts.  Set aside. 

Once potatoes are done, heat remaining oil in a large frying pan.  Add the white parts of the ramps and cook about 2-3 minutes.  

Add baked potatoes and green parts of the ramps.  Top with remaining salt and pepper and cook until greens are wilted and potatoes are heated, about 5 minutes. 


Keep warm in pan until ready to eat.  Serves about 4.

Here is the plated meal…grilled pork tenderloin, the potatoes, and a side of steamed green beans.  

I think it is always fun to try new food and this is one veggie that I never heard of before Saturday.  I have to say…for a small onion, it was mighty delicious! Remember, the ramp is only around for a short while so if you are interested in trying them...now is the time! 

Make it a great Monday!


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