The first of the Spring wild garlic made its appearance in my hometown this week, which inspired me to create this dish! I’ve paired the wild garlic with baby potatoes (which are also at their prime around this time of year) as well as roasted lemons and yoghurt – perfect as a zesty side dish to salmon or chicken.
The wild garlic adds a subtle oniony flavour, which isn’t overpowering like raw red or white onion, and also adds a bright green finish to the dish. The lemons release the most beautiful aromatic flavours when slow roasted, which are then finely chopped and combined with the garlic to make the dressing.
We’ve gone for the ‘smashed’ effect on our wild garlic potatoes – the broken potato skins result in the crunchiest edges, with a golden brown top and bottom. After being tossed with the dressing, the smashed potatoes are piled on top of a smear of fresh yoghurt or ricotta, which complements the crunch perfectly.
This dish is best served immediately, but you could boil the potatoes and slice up the dressing ingredients ahead of time. Looking for more things to make with wild garlic? Check out our easy Wild Garlic Oil recipe!
Method
Follow these steps to make our Crispy Smashed Lemon & Wild Garlic Potatoes
Boil your potatoes in a pan with heavily salted water until just fork-tender. This takes anywhere between 15-20 minutes, depending on the size of your potatoes.
Drain the potatoes and tip out onto a baking tray lined with parchment paper. Using a jar or small dish, ‘smash’ your potatoes until they are around 2-3 centimetres thick.
Once smashed, drizzle your potatoes with olive oil and season with salt and pepper. Slice your lemon into rounds and nestle in between your potatoes.
You can leave your potatoes to steam dry for a few minutes once smashed, as this helps them to crisp up in the oven!
Place your potatoes into an oven at around 200 degrees Celsius for 20-25 minutes, or until crisped up and golden brown around the edges. The lemon slices should be gorgeous and charred once out of the oven.
Once cooked, remove the lemons from the baking tray. Chop them finely, and add them to a bowl alongside a good glug of high quality olive oil, the finely chopped wild garlic, and salt and pepper to taste. Mix to combine.
To assemble your wild garlic potatoes, smear a plate with the natural yoghurt. In a separate bowl, toss the crispy smashed potatoes with the garlicky dressing, before adding them on top of the yoghurt base. Garnish with additional wild garlic leaves and a lemon slice, if you wish. Serve your wild garlic potatoes with grilled chicken, salmon, or on its own.
Seasonal Recipes From Savery Grazing
We’re keen foodies here at Savery Grazing, which means you’ll often find us trying new recipes with delicious seasonal ingredients. If you’d like to know more about us, or you’d like to follow our journey, why not keep up to date with us over on Instagram, Facebook, or Pinterest?
If you’re looking for more delicious spring side dishes like our wild garlic potatoes, try our popular Grilled Courgettes & Feta Salad, or our Butter Bean & Courgette Salad.
Related Questions
Does the Dressing Work With Other Types Of Potatoes?
Yes, absolutely. The wild garlic potato dressing is delicious on simple boiled potatoes, mixed through mashed potatoes, or drizzled on top of hasselback potatoes before slow roasting.
The wild garlic and lemon dressing also works with any type of potato variety, however, we think baby potatoes work best for the ‘smashed’ element of this recipe due to their size and thin skin.
Can I Make This Dish Ahead of Time?
No, not really. This dish is best served immediately to preserve its crispy texture, you can prepare certain elements in advance. Boil the potatoes and slice the dressing ingredients ahead of time, then assemble and roast them just before serving for the best results.
Can I Freeze Leftover Wild Garlic Potatoes?
Freezing the crispy smashed potatoes may compromise their texture, as they may become mushy upon thawing. However, you can freeze the wild garlic & lemon dressing separately in an airtight container for up to three months. To use, simply thaw it in the refrigerator overnight and toss with your smashed potatoes when ready to serve.
I Don’t Have Wild Garlic – What Can I Replace it With?
Normal cloves of garlic have a flavour that is slightly too pungent for this recipe, so instead, replace the wild garlic with another fresh herb of your choice, such as Chives. Our go-to wild garlic alternatives include:
- Dill
- Parsley
- Chives
- Coriander
When is Wild Garlic in Season?
Wild garlic is in season from April to May, however, it can be spotted much earlier in some areas (we found ours for this recipe in mid February!). The leaves of wild garlic can taste bitter towards the end of the season, so always opt for younger leaves where possible.
If you’d like to learn more about the produce in season during the Springtime, read our Month-By-Month Seasonal Food Guide.
Where Can I Find Wild Garlic?
Wild garlic often grows in wooded areas, near streams, or in damp meadows. It can be foraged in the wild, but be sure to do so responsibly and only in areas where it’s legal and safe to do so. Alternatively, you may find wild garlic at farmers’ markets or specialty greengrocers during its peak season. Learn more about where to find wild garlic in this blog: How To Make Wild Garlic Oil
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