Baked new potatoes with wilted wild garlic
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Baked new potatoes with wilted wild garlic

By Tom Kerridge

Forage for wild garlic to make these baked new potatoes, they're a delicious side dish for meat and fish dishes. Swap the wild garlic for watercress, if you like

  • Prep:15 mins
    Cook:1 hrs
    plus cooling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 176
  • fat 8g
  • saturates 1g
  • carbs 21g
  • sugars 2g
  • fibre 3g
  • protein 3g
  • salt 0.4g

Ingredients

  • 800g new potatoes, any larger ones halved
  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tbsp wholegrain or Dijon mustard
  • 2 tbsp chopped parsley
  • 2 tbsp fine capers, drained and chopped
  • 100g wild garlic or watercress, roughly chopped

Method

  1. Heat the oven to 200C/180C fan/gas 6. Toss the potatoes in 1 tbsp of the oil and plenty of sea salt, tip into a baking tray and and bake for 45 mins-1 hr, tossing occasionally, until golden and cooked through.

  2. Remove from the oven and transfer to a large bowl. While still hot, toss through the remaining ingredients until the wild garlic or watercress has wilted. Leave to cool slightly before serving.

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