Baked New Potatoes with Wilted Wild Garlic is a modern British recipe for an accompaniment of roasted new potatoes in a mustard dressing with wilted wild garlic (ransoms) that is springtime on a plate. The full recipe is presented here and I hope you enjoy this classic British version of: Baked New Potatoes with Wilted Wild Garlic.
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It’s mid May and the local wild garlic (ramsons) is on its last legs, at least in terms of the greens. The flowers are still opening so they’ll be harvestable for a couple of weeks more and after that the seed pods can be collected for pickling. But with the last of the fresh greens I wanted to prepare a range of dishes, including this simple potato dish. The wild garlic can be swapped for watercress, if desired. This is quite literally springtime on a plate and an excellent accompaniment to roast lamb. If you're feeling a little more adventurous in your foraging swap the ramsons for my favourite springtime wild greens, garlic mustard.
Ingredients:
800g new potatoes, any larger ones halved
4 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp whole-grain or Dijon mustard
2 tbsp parsley, chopped
2 tbsp fine capers drained and chopped
100g wild garlic (or watercress or garlic mustard), coarsely chopped
wild garlic flowers, to garnish (optional)
Method:
Pre-heat your oven to 200°C (180°C fan/gas mark 6).
Toss the potatoes in 1 tbsp of the oil and plenty of sea salt, turn into a roasting tin, sit in your oven and cook for 45 minutes to 1 hour, tossing occasionally, until golden and cooked through.
Remove from the oven and transfer the potatoes to a large bowl. While still hot, toss through the remaining ingredients until the wild garlic has wilted.
If wild garlic flowers are in season then these are edible and can be used to garnish the dish.
