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Crispy potatoes with wild garlic pesto mayo

Name: Crispy potatoes with wild garlic pesto mayo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves 6
Ingredients: 1.2kg waxy potatoes, such as charlotte, halved or quartered; Olive oil for tossing; 1/2 tsp oregano; 1/2 tsp paprika; 1/4 tsp cayenne; 1 tsp sea salt flakes; 6 tbsp mayonnaise; For the wild garlic pesto mayo; 75ml olive oil; 2 garlic cloves; 100g wild garlic leaves (or use spinach and 1 extra garlic clove); 2 tbsp freshly snipped chives; 50g pine nuts; 50g parmesan, grated (or vegetarian alternative)

By: Jen Bedloe
Former head of food delicious.

Published: 6 Apr 22
Updated: 20 Nov 24

Crispy potatoes with wild garlic pesto mayo

Meet your new favourite side dish. Top crispy potatoes with dollops of homemade wild garlic pesto mayo. Serve as part of a laid-back Sunday roast.

Serve as part of Easter lunch with some more of our make-ahead Easter sides.

Easy
April 2022

Test kitchen approved

Serves 6
Hands-on time 10 min, plus oven time 20 min.

Meet your new favourite side dish. Top crispy potatoes with dollops of homemade wild garlic pesto mayo. Serve as part of a laid-back Sunday roast.

Serve as part of Easter lunch with some more of our make-ahead Easter sides.

Nutrition: per serving

Calories: 358kcals
Fat: 19.5g (2.3g saturated)
Protein: 5.5g
Carbohydrates: 37.9g (2.2g sugars)
Fibre: 4.2g
Salt: 0.9g

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Ingredients

1.2kg waxy potatoes, such as charlotte, halved or quartered
Olive oil for tossing
1/2 tsp oregano
1/2 tsp paprika
1/4 tsp cayenne
1 tsp sea salt flakes
6 tbsp mayonnaise

For the wild garlic pesto mayo

75ml olive oil
2 garlic cloves
100g wild garlic leaves (or use spinach and 1 extra garlic clove)
2 tbsp freshly snipped chives
50g pine nuts
50g parmesan, grated (or vegetarian alternative)

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Method

Heat the oven to 200°C fan/gas 7. Put the potatoes in a pan of cold salted water, bring to the boil, then simmer for 6-8 minutes or until tender. Drain well, tip onto a tray lined with kitchen paper and dry well. Toss in a roasting tin with the olive oil, oregano, spices and salt. Roast for 15-20 minutes, turning, until crisp.
Put all the pesto ingredients in a small food processor and whizz until combined.
Spoon the potatoes onto a serving plate. Swirl a few tablespoons of pesto into the mayonnaise, then dollop onto the potatoes. Serve straightaway.