Ramped Potatoes

Preheat oven to 205°C (400°F). Scrub Yukon Gold potatoes clean, pat completely dry with paper towels, and cut into uniform 2.5cm (1-inch) cubes. Trim fibrous ramp roots, separate tender green leaves from white/light pink bulb stems, and roughly chop both parts, keeping leaves and stems in separate small prep bowls.

Place dried potato cubes in a large mixing bowl, drizzle with 2 tablespoons (30ml) extra-virgin olive oil, sprinkle with 1 teaspoon kosher salt and ¼ teaspoon freshly ground black pepper, and toss until every cube is evenly coated. Spread potatoes in a single, uncrowded layer on a rimmed baking sheet lined with parchment paper.

Place the baking sheet on the middle rack of the preheated 205°C (400°F) oven. Roast for 25 minutes total, flipping every potato cube with a thin spatula at the 15-minute mark to ensure even browning, until exteriors are deep golden and crisp, and interiors pierce easily with the tines of a fork.

While potatoes roast, heat 3 tablespoons (42g) unsalted butter in a 20cm (8-inch) skillet over medium-low heat. Once butter is melted and foaming subsides, add chopped ramp bulb/stem sections and minced garlic, sautéing for 2 minutes until soft and fragrant, taking care not to brown or burn the garlic. Stir in chopped fresh thyme, remaining ½ teaspoon kosher salt, and remaining ¼ teaspoon black pepper.

Once potatoes finish roasting, transfer them immediately to a large heatproof serving bowl. Pour the hot butter, ramp stem, and garlic mixture over the potatoes, add reserved chopped ramp leaves and 1 teaspoon fresh lemon juice, and toss vigorously for 30 seconds until ramp leaves just wilt from residual heat and every potato is coated in the buttery ramp mixture.

Let the tossed potatoes rest for 2 minutes at room temperature to allow flavors to meld, taste and add a pinch more salt if needed, then serve warm.