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1
Soak three generous handfuls of alder or fruitwood chips in water to cover for at least 1 hour.
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2
Preheat the oven to 350u00b0F/180u00b0C. In a large bowl, toss the potatoes with the grapeseed oil and salt.
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3
Transfer the potatoes to a sheet pan and roast until barely tender, 30 to 40 minutes.
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4
Following the manufacturer's instructions, set up and smoke the potatoes at 180u00b0F/80u00b0C for 2 hours, using two rounds of chips.
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5
Light one burner to medium. Put a smoker box over the lit burner, add some of the soaked wood chips to the box, and close the grill. Adjust the heat as needed to keep the temperature at about 180u00b0F/80u00b0C. The wood chips should begin to smolder and release a steady stream of smoke. Put the potatoes on the grate opposite the lit burner. Cover the grill and smoke the potatoes, adjusting the heat as needed to maintain the temperature, until browned from the smoke and tender to the touch, about 2 hours. Let cool to room temperature.
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6
Fill a chimney starter with charcoal. Light it and let burn until the coals are covered with a thin layer of ash. Pour the hot coals on one side of the grill. Put some of the soaked wood chips on the hot coals and put the grate on the grill. Put the potatoes on the grate opposite the fire. Cover the grill, positioning the vent on the lid on the side opposite the fire. Stick a thermometer through the vent and heat the grill to about 180u00b0F/80u00b0C. Smoke the potatoes, adjusting the vents as needed to maintain the temperature, until browned from the smoke and tender to the touch, about 1 hour. Let cool to room temperature.
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7
In a small saucepan over high heat, combine the mushrooms and vinegar. Bring to a boil, cover, remove from the heat, and let steep for 30 minutes. Using a slotted spoon, remove the mushrooms from the vinegar. With your hands, squeeze the vinegar from the mushrooms back into the pan. Reserve the mushrooms for another use. (Slice them into a soup or salad.)
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8
In a blender, combine the steeped vinegar, black garlic, garlic, brown sugar, salt, and grapeseed oil and puree until smooth. If not using immediately, transfer to an airtight container and refrigerate for up to 1 month. Bring to room temperature before using.
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9
Chill a food processor bowl and blade in the freezer for at least 15 minutes. In the chilled bowl, combine the egg yolks, salt, lemon juice, ramp greens, and plenty of pepper and process until all of the ingredients are fully incorporated, about 1 minute. With the food processor running, slowly pour in the grapeseed oil. The mixture should be quite thick. If not using immediately, transfer to an airtight container and refrigerate for up to 3 days.
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10
To fry the potatoes, pour the rice bran oil to a depth of 6 in/15 cm in a cast-iron or other heavy-bottomed saucepan and heat to 350u00b0F/ 180u00b0C. Line a sheet pan with paper towels and set a wire rack on the pan.
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11
Gently press each potato between your palms to smash it slightly without breaking it up. This helps to ensure crisp edges and allows the vinaigrette to soak into the potatoes. A few at a time, add the potatoes to the hot oil and fry until crisp, about 4 minutes. Transfer the fried potatoes to the wire rack and let drain for about 1 minute. Repeat until all of the potatoes are fried.
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12
Put the hot potatoes into a large bowl, add the vinaigrette, the chopped dill and parsley, and half of the green onions and toss to combine. Transfer to a serving platter and tear the leaves of dill and parsley over the top. Add the ramps and the remaining green onions. Serve with the ramp mayonnaise and top with pepper.
