Crispy potatoes with wild garlic pesto mayo
By:
Jen Bedloe
Former head of food delicious.
- Published: 6 Apr 22
- Updated: 26 May 25
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.
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)
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.
- Recipe from April 2022 Issue
Nutrition
- Calories
- 358kcals
- Fat
- 19.5g (2.3g saturated)
- Protein
- 5.5g
- Carbohydrates
- 37.9g (2.2g sugars)
- Fibre
- 4.2g
- Salt
- 0.9g
FAQs
When is wild garlic in season?
Wild garlic appears as early as late February (depending on the weather) but reaches its peak in early April when it may be flowering.
What does wild garlic taste like?
The leaves have a fresh garlicky taste that’s punchy when raw but mellows when cooked.
How do I store wild garlic?
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.
delicious. tips
The pesto will keep for up to 2 weeks in the fridge, covered with a slick of oil. You’ll have more than you need for this recipe.
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