crispy roasted new potatoes drizzled with wild garlic mayonnaise

Crispy potatoes with wild garlic pesto mayo

Name: Crispy potatoes with wild garlic pesto mayo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 6
Cuisine: British recipes
Ingredients: 1.2kg waxy potatoes, such as charlotte, halved or quartered; Olive oil for tossing; 1/2 tsp oregano; 1/2 tsp paprika; 1/4 tsp cayenne; 1 tsp sea salt flakes; 6 tbsp mayonnaise; For the wild garlic pesto; 75ml olive oil; 2 garlic cloves; 100g wild garlic leaves (or use spinach and 1 extra garlic clove); 2 tbsp freshly snipped chives; 50g pine nuts; 50g parmesan, grated (or vegetarian alternative)

Portion size: Serves 6
Hands-on time 10 min, plus oven time 20 min
Difficulty: easy

Gluten-free

Vegetarian

Jen Bedloe

Former head of food, delicious.

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Meet your new favourite side dish. Top crispy potatoes with dollops of homemade wild garlic pesto mayo. Serve as part of a laid-back Sunday roast.

Quick side dish: Get these potatoes and their dreamy topping prepped in just 10 minutes, with the whole thing on the table in under 30.
Cheat’s mayo: This recipe uses ready-made mayonnaise from a jar (choose your favourite brand). A speedy wild garlic pesto mayo is whizzed together to pep it up.
New way with potatoes: Who isn’t a fan of crispy potatoes? Ring the changes by tossing them in oregano, paprika and cayenne before roasting and finishing with the easy wild garlic mayo for a hit of savoury flavour.

Love a crunchy, carby side dish? Try these crispy pan potatoes. Wild garlic to use up? Browse all our best wild garlic recipes, from pasta and pesto to roast chicken.

Before you start

Follow our guide to foraging for wild garlic.

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Ingredients

1.2kg waxy potatoes, such as charlotte, halved or quartered
Olive oil for tossing
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp cayenne
1 tsp sea salt flakes
6 tbsp mayonnaise

For the wild garlic pesto

75ml olive oil
2 garlic cloves
100g wild garlic leaves (or use spinach and 1 extra garlic clove)
2 tbsp freshly snipped chives
50g pine nuts
50g parmesan, grated (or vegetarian alternative)

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Method

Heat the oven to 200°C fan/gas 7. Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 6-8 minutes or until tender. Drain well, tip onto a tray lined with kitchen paper and dry well. Toss in a roasting tin with the olive oil, oregano, spices and salt. Roast for 15-20 minutes, turning, until crisp.
Put all the pesto ingredients in a small food processor and whizz until combined.
Spoon the potatoes onto a serving plate. Swirl a few tablespoons of pesto into the mayonnaise, then dollop onto the potatoes. Serve straightaway.
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FAQs

Wild garlic appears as early as late February (depending on the weather) but reaches its peak in early April when it may be flowering.

The leaves have a fresh garlicky taste that’s punchy when raw but mellows when cooked.

The leaves will keep fresh for a few days, but you can blanch them in boiling water for 15 seconds, then cool in cold running water. Drain and squeeze dry in a clean tea towel. Whizz or finely chop the leaves, then pack into ice cube trays. Freeze, transfer to a bag, then use from frozen. The wild garlic will keep in the freezer for up to 4 months before it starts to lose its colour and taste.