Hello Lovelies, today I share my absolute favorite recipe with potatoes with you: wild garlic-arugula pesto with crispy potatoes. The preparation of the potatoes is actually super easy, but one extra step makes a huge difference. First the potatoes are cooked with the skin, then crushed with a fork and baked in the oven. So they are incredibly crispy and taste very delicious. I could really eat them every day and my whole family loves them.
That's why I made a delicious pesto of wild garlic and rocket to go with them. The combination tastes very good and it is a bit milder, because wild garlic pesto alone is often too spicy for use. Of course, the pesto not only goes well with potatoes, but also is the perfect fit with pasta dishes, salads or sauces. My daughter had collected the wild garlic for the pesto in the forest, but you can also get it in the store or on the market until May.
You can choose the ratio of arugula and wild garlic according to your taste. I've had half/half for this recipe.
You can also serve the potatoes with the pesto as a side dish. We like to eat them with a large salad, asparagus or with anything from the grill. Of course you can also omit the sesame and sprinkle the potatoes with linseed or after baking with hemp seed, which is also very delicious.
You don't need any cheese for the pesto, because even this vegan version is delicious and aromatic. I like to use yeast flakes to substitute that cheesy flavor, or the vegan "Parmesan" by Violife, which you get in the supermarket.
Did you cook with wild garlic this year yet? I have 2 very yummy dishes on the blog already, a soup and a spread with avocado. Both recipes can be found here. Also a recipe for a bruschetta with asparagus and wild garlic here. And now I hope that the pictures already leaves your mouth watering and you try these delicious potatoes soon!
If you want even more from my spring kitchen, be sure to try my vegan wild garlic pesto as a pure version, or browse my two more wild garlic recipes while the season lasts.
