Elevate your side dish game with these incredible baked new potatoes, perfectly roasted until golden and then tossed with vibrant wild garlic. The pungent wild garlic adds a fantastic flavour and is packed with health benefits, making this a truly irresistible accompaniment to any meal!
any larger ones halved
drained and chopped
roughly chopped
to taste
chopped
Preheat your oven to 200 C (180 C fan/Gas Mark 6). In a large bowl, toss the halved new potatoes with 1 tablespoon of olive oil and a generous pinch of sea salt, ensuring they are well coated.
Tip the seasoned potatoes into a baking tray and bake for 45 to 60 minutes, tossing them occasionally, until they are golden brown and cooked through.
While the potatoes are baking, chop the parsley and drain and chop the capers. Roughly chop the wild garlic or watercress.
Once cooked, remove the potatoes from the oven and transfer them to a large bowl. While they are still hot, add the remaining 3 tablespoons of olive oil, white wine vinegar, wholegrain mustard, chopped parsley, chopped capers, and the roughly chopped wild garlic or watercress.
Toss all the ingredients together until the wild garlic or watercress has wilted from the heat of the potatoes. Allow the dish to cool slightly before serving.
For an extra burst of flavour, add a squeeze of fresh lemon juice just before serving.
If wild garlic is not in season, watercress makes an excellent peppery substitute.
These potatoes are best served warm, but leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently.