Crispy Roasted Lemon Potatoes with Wild Garlic, a Spring twist on the classic Greek lemon potatoes. The wild garlic adds a punch of fresh, vibrant flavour and colour, while the potatoes are golden and crispy, and wonderfully comforting. It's a great side dish to enjoy throughout Spring, and makes a lovely addition to your Easter dinner menu.
A simple dish that delivers layers of flavours and textures, these wild garlic potatoes are an incredibly delicious side dish to enjoy during the wild garlic season. Foraging wild garlic is so fun, and putting it to great use is even better.
I am building a nice list of wild garlic recipes, with stinging nettle and wild garlic soup, wild garlic focaccia and wild garlic butter already being firm favourites with us. I love the freshness that this humble herb adds to any dish.
The classic lemon potatoes are a staple in Greek cuisine, and while they are absolutely delicious, the addition of wild garlic takes this side dish to the next level, making them ideal to enjoy alongside your Easter roast.
I do like to add some regular garlic too, which is has a much stronger flavour (I am a garlic girl through and through), and combined with the wild garlic, you get the perfect balance between strong flavour and bright, fresh green colour that makes you think of Spring and happy days.
This recipe can be tweaked to your own liking, if you omit the wild garlic, and add other fresh or dried herbs like oregano, you get closer to the traditional Greek recipe, but I whole-heartedly recommend this version, it's so delicious!
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Note!
Go to the recipe card at the bottom of the post for exact quantities and detailed instructions!
Ingredients overview
- potatoes - floury, starchy potatoes like Maris Piper or Kind Edward are the best for roasties, but you can also use any other kind of potatoes you have around
- lemons - I used the juice from 2 small lemons, you can add less if you wish
- olive oil - I do prefer extra virgin olive oil, the better the quality, the deeper the flavour
- chicken stock/broth - if you wish to keep this recipe vegetarian / vegan you can swap it for veggie stock
- wild garlic - foraged wild garlic grows in abundance where I live, but if it's not as easy to find it, the best next thing is green garlic, which is harvested in Spring, before the bulbs develop
- salt & black pepper - the best seasoning
- garlic - I like to thrown in some regular garlic too, for extra sharpness
Step-by-step photos and instructions
- peel and chop the potatoes into wedges
- add them to a large mixing bowl together with 3 tablespoons of olive oil, lemon juice and salt, and toss them well
- transfer them to a large roasting tray and pour over the chicken stock
- roast at 200 degrees Celsius (390 Fahrenheit) for 30 minutes
- chop the wild garlic and add it to a bowl with the peeled garlic, remaining olive oil, salt and pepper
- mix well
- turn the potatoes over and drizzle the wild garlic mixture
- roast for a further 20 minutes or until the potatoes are golden and all the liquid is evaporated
Expert tips
Don't overcrowd the tray, or the potatoes will steam rather than roast, we need them to be in one layer for the crispiest potatoes.
Make sure the stock is reduced fully before adding the wild garlic, the potatoes will absorb all the flavour, and then extra from the wild garlic. The result will be perfectly crispy potatoes on the outside, while the inside is tender and delicious.
Adding the wild garlic towards the end preserves the colour and flavour, if added too early, it may become bitter and will have a burnt look.
Other potato side dishes
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Crispy Roasted Lemon Potatoes with Wild Garlic
Ingredients
- 700 g potatoes ( 3 large potatoes, 1.5 lb)
- 5 tablespoon extra virgin olive oil
- 4 tablespoon lemon juice
- 125 ml chicken stock (broth, ½ cup)
- 1 teaspoon coarse sea salt
- ¼ teaspoon ground black pepper
- 2 cloves of garlic
- 25 g wild garlic (1 oz)
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Instructions
- Preheat the oven to 200 degrees Celsius (390 Fahrenheit).
- Peel and cut the potatoes into wedges and add them to a large bowl together with 3 tablespoons of olive oil, lemon juice and half a teaspoon of salt. and a pinch of black pepper.
- Toss well to coat the potatoes, then transfer them onto a roasting tray , pour in the chicken stock, and roast them for 30 minutes.
- Meanwhile, chop the wild garlic, peel and chop the garlic cloves and add them to a bowl together with the remaining oil, salt and pepper.
- Mix well.
- Remove the tray from the oven, turn the potatoes over, and drizzle the wild garlic mixture on top.
- Return the tray to the oven and roast for a further 20 minutes or until the potatoes are golden and the liquid has fully evaporated.
Video
Notes
- Don't overcrowd the tray, or the potatoes will steam rather than roast
- Adding the wild garlic towards the end preserves the colour and flavour, if added too early, it may become bitter and will have a burnt look.
Nutrition
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