Crispy Potatoes with Ramps
Created by Sue on May 12, 2013
- Servings: 5
- Prep Time: 25m
- Cook Time: 15m
- Recipe #9563
Ingredients
- 2 pounds potatoes (russet potatoes, cooked, peeled and chopped)
- 2 bunches fresh ramps (about 20)
- 1/2 cup chopped pancetta (bacon, pepperoni, or sopressata salami)
- 2 cloves garlic
- 2 tablespoons olive oil
- Salt
- Pepper
- 2 teaspoons fresh rosemary, minced
- 2 tablespoons melted butter (optional)
How to Make
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Step 1: Place ramps in a large skillet with just enough water to cover and simmer a couple minutes until they go limp; drain and chop.
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Step 2: Heat olive oil in the skillet and add ramps, garlic, potatoes and pancetta.
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Step 3: Season with rosemary, salt, and pepper.
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Step 4: Cook, flipping the potatoes occasionally with a spatula, about 10-15 minutes or until they are nicely browned. Try not to stir them as it might cause the potatoes to break apart too much.
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Step 5: Drizzle with melted butter if you like.
Nutritional Facts
- Serving Size: 1 (383.5 g)
- Calories 420.8
- Total Fat - 24.3 g
- Saturated Fat - 5.8 g
- Cholesterol - 452.8 mg
- Sodium - 272.2 mg
- Total Carbohydrate - 32.4 g
- Dietary Fiber - 4.1 g
- Sugars - 9.9 g
- Protein - 18.4 g
- Calcium - 119.8 mg
- Iron - 3.2 mg
- Vitamin C - 34 mg
- Thiamin - 0.1 mg