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.
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.
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Notes
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.