Ramp Supper Fried Potatoes
Thick-cut potatoes fried alongside a generous handful of chopped ramps until both turn crisp and golden at the edges. This is the classic side served at community ramp suppers each spring.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 240 kcal
Equipment
- •Cast iron skillet
Nutrition
Per serving, approximate
- Calories
- 240 kcal
- fat
- 11
- carbs
- 32
- protein
- 4
- calories
- 240
Instructions
- 1
Heat the bacon grease in a large cast-iron skillet over medium heat.
- 2
Add the sliced potatoes in one flat layer. Cook and flip them occasionally for about 15 minutes until golden and nearly tender.
- 3
Push the potatoes to one side. Add the chopped ramp bulbs and cook for a couple minutes until soft.
- 4
Stir the ramps into the potatoes. Keep cooking for 5 minutes more.
- 5
Add the chopped ramp greens for the last 2 minutes so they wilt without burning.
- 6
Season with salt and pepper. Serve hot.
Chef's tips
Cook the potatoes first before adding the ramps so both finish crisp at the same time.
Storage
Best eaten fresh; refrigerate leftovers up to 2 days.
Reheating
Reheat in a hot skillet to recrisp rather than using a microwave.
Common mistakes to avoid
- •Adding ramps too early, which burns their delicate greens
- •Slicing the potatoes unevenly, which makes them cook at different rates
Serving suggestions
Cooked Ramp Supper Fried Potatoes?
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