Oven-baked potatoes with wild garlic

Name: Oven-baked potatoes with wild garlic
Ingredients: 5 potatoes; 1 tablespoon of pepper paste; 1 tablespoon of mustard; 2 tablespoons of oil; 1 bunch of wild garlic; 1/2 teaspoon of rosemary; 2 teaspoons of sesame seeds; vegetable pepper

Appetizers - Oven-baked potatoes with wild garlic by Antoaneta F. - Recipia

I made oven-baked potatoes with wild garlic after seeing the recipe from Claudia. I was drawn to the spring combination and the idea of a slightly different side dish. I usually make this recipe when fresh wild garlic appears at the market. The ingredients are simple, the preparation doesn't take long, and the result works well as both a main dish and a side. It's not a sophisticated recipe, but I like to make it from time to time for the intense green flavor and because it pairs well with many types of meat or meatballs. Quick info Total time: about 50-60 minutes Preparation time: 10-15 minutes Baking time: 40-55 minutes (depending on the oven and how browned you want them) Servings: 2-3 Difficulty: easy Recipe type: vegetarian main dish or side Ingredients 5 potatoes (white or pink, as preferred) 1 bunch of wild garlic 2 tablespoons oil 1 tablespoon pepper paste (can be sweet or spicy) 1 tablespoon mustard (ideally a classic one) 1/2 teaspoon dried rosemary 2 teaspoons sesame seeds Vegetable seasoning (to taste) Pepper (to taste) Instructions 1. Peel the potatoes, wash them, and cut them into larger pieces. I usually cut them into large cubes or thick slices so they maintain their shape in the oven and don’t dry out. 2. Wash the wild garlic thoroughly, remove the stem, and cut it into thin strips. I use the whole leaf, avoiding the tough part at the base. 3. In a large bowl, place the cut potatoes. Add the chopped wild garlic, oil, pepper paste, mustard, rosemary, sesame seeds, vegetable seasoning, and pepper. 4. Mix everything by hand or with a spoon to ensure the potatoes are evenly coated with the spices and greens. 5. Pour everything into a baking dish greased with a little oil. Spread the potatoes in as even a layer as possible. 6. Place the dish in the oven on the middle rack at low heat (about 160-170°C if using a thermostat oven). Leave for 30-40 minutes. After the first 15 minutes, gently turn the potatoes to prevent sticking and ensure even cooking. 7. Once the potatoes are softened, increase the heat (190-200°C) and leave for another 10-15 minutes to brown. If you want them very crispy, you can extend the baking time by a few more minutes. Why I make this recipe often It doesn’t require hard-to-find ingredients, and I can easily adapt it based on what I have at home. I also like it because it’s quick; I don’t complicate things by boiling the potatoes beforehand. Wild garlic adds a slightly spicy, spring-like flavor without being as aggressive as raw garlic. It’s perfect when I need something simple alongside meat or just with a salad. Tips and variations Tips Don’t cut the potatoes too small, or they will crumble by the end. If using wild garlic with very large leaves, tear them into larger pieces; otherwise, they may get lost while baking. If you notice there’s no liquid in the dish and the potatoes are starting to brown too quickly, you can cover the dish with foil for the first 20 minutes and then remove it. Substitutions Wild garlic isn’t easily replaceable, but if you don’t have it, green onions or young spinach will work, though the final flavor will be different. The pepper paste can be omitted or replaced with crushed roasted bell peppers. Instead of vegetable seasoning, you can use any other vegetable spices or just salt. Variations You can add other spices: smoked paprika, thyme, garlic powder, to taste. Instead of sesame seeds, you can sprinkle pumpkin or sunflower seeds. Serving ideas They pair very well with meatballs, grilled meat, sausages, or as a main dish with a seasonal salad. They can also be served during fasting periods if you use mustard and pepper paste without animal ingredients. Frequently asked questions Can I use another type of potato? Yes, pink or purple potatoes work too, as long as they are cut thick enough. Avoid new potatoes, as they tend to dry out too quickly in the oven. Is wild garlic cooked or used raw? Wild garlic is used raw, placed directly over the potatoes, and bakes along with them. It doesn’t need to be sautéed beforehand. If I don’t have pepper paste, what can I use? You can substitute it with a tablespoon of finely chopped roasted bell pepper, or you can omit it completely. For a slight spiciness, you can add a pinch of hot paprika. Can I make the recipe without oil? I don’t recommend it; the potatoes tend to dry out without oil and won’t brown as well. Can I add water to the dish? It’s not necessary. If you notice they are burning, you can add a tablespoon or two of water at the beginning, but usually, it’s not needed. Nutritional values Approximate estimate per serving (for 1/3 of the recipe): Calories: 220-270 kcal Carbohydrates: 45-50 g Protein: 4-5 g Fat: 6-9 g The values may vary depending on how much oil and pepper paste you use. Wild garlic and spices add minimal calorie content, while potatoes are the main source of carbohydrates. The recipe is low in fat unless you increase the amount of oil. Storage and reheating Oven-baked potatoes with wild garlic aren’t as good the next day, but they can be stored in the fridge in a sealed container for a maximum of 2 days. They can be reheated in the oven or microwave, but the texture becomes drier. I recommend consuming them fresh. If there are leftovers, you can reheat them with a little oil or covered to prevent them from hardening too much.

Oven-baked potatoes with wild garlic

Tags

Categories