Potatoes with wild garlic

Name: Potatoes with wild garlic
Ingredients: 1 kg potatoes; 1 teaspoon salt; 1/2 teaspoon ground pepper; 15 g wild garlic; 25 g green garlic; 100 ml olive oil; 200 ml water; 100 ml water for topping up

Season - Potatoes with wild garlic by Axenia A. - Recipia

Fasting potatoes with wild garlic are cooked covered, with a little water, until tender in a heavy pot; the wild garlic goes in near the end. They stay soft, with a little sauce at the bottom, and the green garlic tastes fresh. I chop the wild garlic fairly coarsely, so I can taste it among the potatoes. Prep time: 15 minutes. Cook time: 22 minutes. Total time: 37 minutes. Servings: 4. Approximately 420 kcal and 6 g protein per serving.

Ingredients

1 kg potatoes
1 teaspoon salt
1/2 teaspoon ground pepper
15 g wild garlic
25 g green garlic
100 ml olive oil
200 ml water
100 ml water for topping up

Preparation

1. Peel the potatoes, wash them and cut them into soup-sized cubes. Chop the wild garlic and green garlic. 2. Put the potatoes in a heavy pot with the oil, 200 ml water, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and cook over medium heat for 20 minutes, stirring from time to time, until a fork slides easily into the potatoes. If the water runs low before they soften, add up to 100 ml water. 3. Add the wild garlic and green garlic and cook for another 2 minutes. The leaves will soften but remain visible among the potatoes.

Notes

Keep in a covered container in the fridge for up to 3 days; when reheating, add a tablespoon of water to the pot. I serve them with pickles, or as a side with roast meat for anyone who isn't fasting. In texture, they're closer to a potato stew than to plain boiled potatoes. You can replace the olive oil with the same amount of sunflower oil. Starchy potatoes break apart more easily, and larger cubes may need a few extra minutes; if the water runs off too quickly, the potatoes can stick to the bottom of the pot.