Wild garlic is a beautiful springtime seasonal ingredient and it can be used for so many recipes including this delicious wild garlic roast potatoes recipe. Foraging for food can be a lot of fun and right now is the perfect time to go for a country walk and look for wild garlic. Wild garlic potatoes are going to be your favourite way to prepare roast potatoes this spring.
Wild garlic has an iconic and tantalising garlic smell which helps to identify it when out looking for it. Wild garlic potatoes are incredibly rich and earthy. The wild garlic takes the flavour of the humble potato to a new height and is so easy too.
Why you’ll love this Wild Garlic Roast Potatoes recipe
- Wild garlic roast potatoes are super easy to make and can be paretly made in advance.
- The smell of the wild garlic is mouthwatering and tastes wonderful.
- It is a great way to use up seasonal ingredients in your cooking.
Top Questions for Wild Garlic Potatoes
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
One of the beautiful parts of this wild garlic potatoes recipe is how you really don’t need much to make them.
- Maris Piper Potatoes
- pinch of salt
- plain flour
- rapeseed oil/ sunflower oil/ vegetable oil
- wild garlic
How to make Wild Garlic Roast Potatoes – step by step
Peel and cut up the potatoes. Place in a saucepan and cover with water and a pinch of salt. Bring to the boil and allow to simmer. When they are about halfway cooked remove them from the pan. Once drained, add the flour into the pan roll the potatoes to fluff them up. Be gentle so they don’t break. Put them onto a baking tray and leave them to cool.
Preheat the oven to 180ºC fan, 30 minutes before you are ready to serve them. Put a metal baking tray on the hob (make sure it’s hob safe) with rapeseed oil. Add the potatoes and about 10 leaves of wild garlic. Using a spoon, move the potatoes about so they get covered.
Place high in the oven and turn every 10 minutes to make sure all the edges get covered and can brown off. Cook until golden brown. Serve with a few fresh wild garlic leaves.
- Make sure it’s a wild garlic by breaking the leaves and smell. If it smells like garlic then it is wild garlic. Lily of the Valley is a similar looking plant but the flowers are different which can help identify it.
- Use the wild garlic as fresh as possible. Or store somewhere cold after foraging.
- Serve the wild garlic roast potatoes with a few fresh wild garlic leaves and some of the flowers for added smell and decoration.
Wild Garlic Roast Potatoes Serving Suggestions
Wild garlic is an easy ingredient to use. Think of it as a herb and go from there. As it can be enjoyed raw or cooked it can be used widely.
For Wild Garlic Potatoes I would recommend simple meat for it to go with. As the garlic smells and taste are present you don’t want to overpower them with other flavours. A simple roast chicken would be perfect. Or keep it seasonal and have a roast lamb for Easter with seasonally foraged wild garlic roast potatoes.
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Storing / Making ahead of time options
The best part of making roast potatoes is being able to parboil them ahead of time. Boiling potatoes until they’re about three quarters cooked makes them quicker to roast in the oven. Which is great as we try and save electricity. It also means you can put them in the oven 30 minutes or so before you need them.
Parboiling the potatoes and letting them to cool down and dry means you can also keep them in the fridge until ready. You can even freeze parboiled potatoes and roast them straight from the freezer.
Substitutions and variations for wild garlic potatoes
If you really want to make them wild garlic potatoes even more garlicky then boil and roast a few cloves of garlic with the potatoes.
Wild Garlic Roast Potatoes FAQS
Can you cook with wild garlic?
Wild garlic is a beautiful ingredient and there are so many things you can cook with it. From roast potatoes in this recipe to use it in homemade pesto, in falafel, mixing it into curries, pasta and even salads. It is a fresh and pungent herb (in a good way) and can be used in recipes that also work with garlic.
What part of wild garlic do you use?
Wild garlic is great as you can use all of it for cooking. The leaves, bulbs and flowers are all edible and can be eaten raw or cooked. Wild garlic is a perfect ingredient as it can pack a punch of flavour or it can be used to delicately flavour salads, cheeses or soups.
What can I do with wild garlic flowers?
Wild garlic flowers are full of flavour but can also be used as decoration for savoury dishes. They have a lovely smell too and will create a rich aroma for your dish.
How can you tell the difference between lily of the valley and wild garlic?
The easiest way to tell the difference between Lily of the Valley and wild garlic is through the iconic garlic smell that the wild garlic has. If you break a leaf off what you think is the wild garlic and you can smell the garlic flavour then you have the wild garlic. If you are not sure don’t risk eating it. The garlic smell is strong so is easily identifiable.
Making sure you identify wild garlic correctly is incredibly important. Lily of the valley and wild garlic look incredibly similar but the Lily of the Valley isn’t edible and can be poisonous. Luckily wild garlic can be
Other Wild Garlic recipes you might enjoy
- Wild garlic butter from Something Sweet Something Savoury
- Wild garlic soup from Lost in Food
- Cheese and wild garlic and cheese scones from Farmersgirl Kitchen
- Wild garlic falafel by Recipes from a Pantry
- Wild garlic hummus from Farmersgirl Kitchen
Other Recipes you might like
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Wild Garlic Roast Potatoes Recipe
Wild Garlic Roast Potatoes
- 6 large Maris Piper Potatoes
- pinch of salt
- 2 tbsp plain flour
- 3 tbsp rapeseed oil
- 1 large handful wild garlic
- Peel and cut up the potatoes into big chunks.
- Place in a saucepan and cover with water and a pinch of salt. Bring to the boil and allow to simmer.
- When they are about halfway cooked remove them from the pan and run under cold water to help them cool and stop cooking. Once drained, add the flour into the pan roll the potatoes to fluff them up. Be gentle so they don't break.
- Pour them onto a baking tray and leave them to cool and dry out. You don't want them to be watery or the fat will spit.
- Preheat the oven to 180ºC fan, 30 minutes before you are ready to serve them.
- Put a metal baking tray on the hob (make sure it's hob safe) with 3 tablespoons of rapeseed oil.
- Let it heat up and gently add the potatoes and about 10 leaves of wild garlic. Don't let it get too hot. Using a spoon, move the potatoes about so they get covered.
- Place high in the oven and turn every 10 minutes to make sure all the edges get covered and can brown off. This should take about 30 minutes but it might need a little longer until golden brown.
- When they are golden brown remove them from the oven and put the potatoes in a serving dish with a few fresh wild garlic leaves.
- The great thing about roast potatoes is you can partially cook the potatoes in advance of when you need them. In fact in my opinion it makes them taste better. If they dry out they can absorb the oil better and go even fluffier.
- If you really like garlic flavours then you can add even more wild garlic.
- Deecorate the serving dish with the flowers and even more fresh wild garlic.
Please note that the nutrition information provided above is approximate and meant as a guideline only.