Read instructions before you begin!

RAMP POTATOES

Ingredients

3 lbs Red Bliss Potatoes, quartered
2 lbs Fingerling Potatoes, sliced
in half, lengthwise
1 lb Jeruselum Artichokes, sliced into
thin coins
1 bunch Ramps sliced in half, lengthwise
1 Tbsp garlic, minced
few tablespoons olive oil
few sprigs thyme
salt and pepper to taste

Directions

Start with cold water, put the potatoes
(Red Bliss and Fingerlings) in. Let boil,
add salt. Once potatoes are fork
tender, add ramps to blanch for one
more minute. Strain potatoes and ramps,
add a couple of Tbsp olive oil, and
salt and pepper to taste.

Meanwhile, in preheated oven (350
degrees F), lay out the Jeruselum
Artichokes on a cookie sheet, add
olive oil, fresh thyme, garlic and
season with salt and pepper. Roast for
12- 18 minutes, until tender and
starting to brown. Mix artichokes into
potatoes and ramps, add oil if
necessary and season with salt
and pepper.

You can prepare this dish using just
the red bliss or fingerlings. Never
use only jeruselum artichokes, as they
can be tough on digestion.
You can omit them!