Recipe: Wild garlic potatoes

Growing in woodland throughout the UK, wild garlic has a pungent flavour which goes wonderfully with new potatoes. Serve hot as a side or keep in the fridge for a tasty snack.

New potatoes tossed in wild garlic and olive oil. Simple and delicious.

New potatoes tossed in wild garlic and olive oil. Simple and delicious.

Serves 6
750g Jersey Royal potatoes
100g wild garlic leaves
50ml extra virgin olive oil
zest and juice of 1 lemon
sea salt and black pepper

Place the potatoes in a large saucepan and cover with cold water. Bring to the boil, then simmer for 10 mins until softened.

In the meantime, place the wild garlic in a food processor and add the olive oil and lemon zest and juice. Season with salt and pepper and blend until a rough paste.

Once cooked, drain the potatoes and return to the saucepan. Roughly stir in the wild garlic mixture, then transfer to a serving plate and serve immediately..

More recipes for a spring spread in the April 2019 issue of LandScape magazine...

  • Sea trout, salmon and prawn terrine

  • Citrus roast chicken

  • Roast asparagus, radish and watercress salad

  • Earl Grey tea and lemon cheesecake

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