Oven-baked potatoes with wild garlic and rosemary

Name: Oven-baked potatoes with wild garlic and rosemary - Antonela K.
Ingredients: 2 kg potatoes; 3 tablespoons of pepper paste; 2 tablespoons of mustard; 1/2 bunch of ramsons leaves; 1 tablespoon of dried rosemary; 2 tablespoons of sesame seeds; 1 tablespoon of flax seeds; 3 tablespoons of oil; salt; pepper; and chili powder to taste.

Sezon - Oven-baked potatoes with wild garlic and rosemary by Antonela K. - Recipia

I have found myself a few times with a leftover wild garlic in the fridge and not knowing what to do with it. Trying not to let it wilt, I put the wild garlic to work in a simple baked potato recipe. The rosemary was already in the cupboard, and the pepper paste and mustard have never been missing from the house. The dish turns out hearty yet fresh, and the ingredients surprisingly complement each other well. There's nothing complicated, and you don't need any special technique. Quick info Total time: about 50 minutes Preparation time: 10-15 minutes Cooking time: 40 minutes (30 at medium temperature, 10 at a higher temperature) Servings: 6-8 people, depending on how hungry you are Difficulty: easy Recipe type: side dish or main dish for fasting Ingredients 2 kg potatoes 3 tablespoons pepper paste (I usually use plain paste, not very spicy) 2 tablespoons mustard 1/2 bunch wild garlic leaves 1 tablespoon dried rosemary 2 tablespoons sesame seeds 1 tablespoon flax seeds 3 tablespoons oil salt, pepper, and chili powder to taste Preparation method 1. Peel the potatoes. Wash them well and cut them into not too thin slices, so they don't fall apart in the oven. 2. Wash the wild garlic leaves and cut them into thin strips. 3. Put the potatoes in a large bowl. Add the pepper paste, mustard, oil, dried rosemary, sesame and flax seeds, salt, pepper, and a little chili powder. Add a handful of chopped wild garlic. 4. Mix well with your hand or a spatula, so that each potato slice is coated with the spice and paste mixture. 5. Line a tray with baking paper. Pour the potatoes in and spread them out in an even, not too thick layer. 6. Place the tray in the preheated oven at medium temperature (about 180°C) for 30 minutes. 7. After 30 minutes, increase the temperature (200–220°C) and leave for another 10 minutes. During this time, the potatoes will form a crispier crust while remaining soft inside. 8. Once removed, you can place them directly on a bed of fresh wild garlic leaves when serving. You can sprinkle a little extra pepper or salt if you wish. Why I make this recipe often It’s quick to make, doesn’t require special attention, and it’s the kind of dish that never goes untouched. I love that it’s filling and goes with anything, from a seasonal salad to a piece of meat or simply as a main dish for fasting. Wild garlic gives a different flavor, especially in spring, but it’s not mandatory all year round. Tips and variations Tips Use baking-type potatoes for the best results in the oven. Don’t cut the slices too thin – it’s safest to leave them about the thickness of a pinky finger. If the pepper paste is very salty, add less salt at first and taste after baking. Substitutions If you don’t have wild garlic, you can use green onions, spring garlic, or even finely chopped spinach, but the taste will be different. You can replace the sesame and flax seeds with pumpkin or sunflower seeds if you have them on hand. In the absence of pepper paste, you can use sweet paprika mixed with a little oil and water. Variations You can add other greens, such as dill or parsley, at the end for an extra flavor boost. If you want spicier potatoes, add more chili powder or replace it with finely chopped fresh chili. You can also use purple potatoes for a more interesting appearance. Serving ideas They are good served simply, warm, on a bed of fresh wild garlic. Alongside a salad or with a yogurt sauce (if you’re not fasting). They can also be a side dish for roast or other baked dishes. Frequently asked questions 1. Can I use new potatoes? Yes, but you can leave the skin on if they are very clean. Adjust the baking time – new potatoes cook a little faster. 2. Can wild garlic be added raw at the end? Yes, if you want a fresher taste. Some of the wild garlic goes into the mixture, but the remaining leaves can be chopped and sprinkled over the potatoes when you take them out of the oven. 3. What kind of pepper paste should I use? Any simple pepper paste, homemade or store-bought, sweet or slightly spicy. If you don’t have it, use paprika mixed with a little oil. 4. Can baked potatoes with wild garlic be frozen? I do not recommend it; the texture will not be the same after freezing and reheating. 5. Can they be made in an air fryer? Theoretically, yes, if you have a large enough air fryer and do not overcrowd the potatoes. Adjust the times according to the appliance. Nutritional values Approximately, for one serving (out of 8): about 220–250 kcal, with 4-5 g protein, 38–42 g carbohydrates, and 7–8 g fat. The pepper paste and seeds add a small extra amount of fats and proteins. The information is approximate, as it depends on the size of the potatoes and how many seeds or oil you actually add. Storage and reheating Baked potatoes with wild garlic are best fresh, but if leftovers remain, they can be stored for 1-2 days in the fridge in a closed container. When reheating (either in the oven or microwave), the texture will be less crispy, but the taste remains good. I do not recommend keeping them longer or freezing them, as they lose their consistency and the wild garlic becomes too soft.

Oven-baked potatoes with wild garlic and rosemary

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