Garlic Smashed Potatoes
When wild garlic is in season I usually make a wild garlic pesto but this time I wanted to combine the current social media trend of smashed potatoes with this lovely seasonal herb.
Foraging for wild garlic is a fun thing to do in British spring time, it gets me out on walks and I get to have fun in the kitchen with a completely free ingredient.
Smashed potatoes are a trend for a reason, they are really fun to make and go super crispy when baked.
Adding garlic and parmesan to a potato can never go wrong! Just mix the blitzed wild garlic, seasonings, parmesan and oil and brush on to your crushed potatoes and pop into the oven to crisp up to perfection.
These smashed potatoes can be served as a side or just eat the whole lot as a snack with some mayonnaise.
So get your walking boots on and head to the woods to grab yourself some of this delicious cost free ingredient and make some wild garlic potatoes.
Wild garlic oil smashed potatoes ingredients and substitutes-
- Potatoes- I used ‘miniature’ potatoes but new potatoes, baby potatoes or small potatoes of any variety are fine.
- Wild garlic- Wild garlic grows in wooded areas in British spring time. It has a milder garlic flavour and is fun to cook with because of its bright colour. And most of all- its free! If you cant find wild garlic add 2-3 cloves of crushed normal garlic to the oil mixture.
- Olive oil- I use olive oil for most of my cooking but you can use any neutral flavoured oil or even butter to get a nice crisp on your potato.
- Parmesan- I used vegan parmesan from Lidl but you can use any parmesan you like. You could also use another cheese but I would recommend processing it into a crumb so its easier to spread on with the oil mixture.
FAQ-
- What if I cant find wild garlic?- These potatoes can be made with normal garlic, just add 2-3 cloves minced into the oil with the rest of the ingredients and mix well before basting the potatoes.
- Can I make these ahead? – You can prep them ahead by boiling, smashing and basting the potatoes but don’t bake until you’re ready to serve. This will knock off at least 15/20 mins of your time and once they’re in the oven you can make the rest of your dinner!
Wild garlic and parmesan smashed potatoes
Ingredients
- 750 Miniature potatoes
- 10 leaves Wild garlic
- 80 ml Olive oil
- 30 g Vegan parmesan
- 1 tsp Salt
- 1 tsp Black pepper
Instructions
- Pre heat the oven to 200C
- Boil the potatoes in salted water until the biggest potato in the pan is fork tender.
- Drain off and set aside whilst you make the wild garlic oil.
- Thoroughly wash and pat dry the wild garlic leaves and chop or tear into 3 small pieces and add to a blender or mini chopper.
- Add some of the olive oil to loosen the mixture and blend until there are no big pieces of the wild garlic.
- Add this mixture to a small bowl, add the parmesan, seasoning and the rest of the oil and mix really well to make a paste.
- Pop the pre boiled potatoes onto a lined baking tray and crush them with the bottom of a drinking glass.
- Make sure they are evenly spaced out on the tray.
- With a pastry brush coat each potato with the garlic oil and pop into the oven.
- Roast for at least 30 minutes until golden and crispy.
Notes
If you liked this recipe be sure to check out some of my other recipes!
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