Recently, a friend of mine brought me a pungent bag of ramps, or wild leeks. I hadn’t even heard of these foraged treats until about a month ago, but since then, I feel like I’ve heard about them everywhere I have been! Ramps come up in April with broader, flatter leaves than an onion, but the same sort of bulbous root underground. They are quite potent to smell- If you pick one, you’ll know from the odor that it’s really a ramp! They have a lovely flavor of garlic and onions, and the greens are tasty, too, unlike a traditional leek. Last week, I posted a recipe for trout topped with a crispy wild leeks. The onion and garlic flavor really complemented the fish. We also fried up some of the ramps to use as topping on some grilled hamburgers. But, I wanted to make something to truly highlight their taste and texture. I had picked up a huge bag of Lehigh potatoes (similar to Yukon Gold) from Padula Potatoes last weekend, so I decided they would be the perfect canvas. These super simple stuffed potatoes were the result, and they were so delicious!
Ramp Stuffed Potatoes
- 8-10 ramps/wild leeks
- 2 large Yukon Gold type potatoes
- 3 T. olive oil
- 2 T. milk
- salt, to taste (I used our homemade herb salt)
- Preheat oven to 400 degrees.
- Wash and prick potatoes. Brush 1 T. olive oil over the skins, then wrap in foil and bake for 45 minutes, or until tender.
- Remove potatoes from oven and let sit for about 10 minutes.
- Cut each potato in half, lengthwise, and scoop out flesh into medium bowl, leaving a 1/4″ shell.
- Clean ramps and chop bulbs and greens, adding them to the bowl.
- Add remaining 2 T. olive oil, milk and salt.
- Using a fork or potato masher, mash mixture until potatoes are smooth.
- Spoon filling into potato shells on baking sheet.
- Return to oven and bake for 15-20 minutes, or until heated through and lightly browned on top.