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.

Bärlauch-Ricola Pesto - vegan

Recipe

And here is the recipe for the wild garlic arugula pesto with crispy potatoes:

Bärlauch-Rucola Pesto mit knusprigen Kartoffeln

Wild garlic-Arugula pesto with crispy potatoes

Simple and delicious - a dish that you can eat every day. Wild garlic arugula pesto with crispy potatoes is the best way to enjoy potatoes.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

Pesto:

  • 1-2 cloves of garlic
  • 50 gr pine nuts
  • 30 g of yeast flakes
  • 100 g wild garlic / arugula in desired mixing ratio
  • 100 grams of olive oil
  • 1 pinch of salt
  • 1 pinch of pepper

potatoes:

  • 500 gr potatoes hard-boiling
  • 1 tbsp sesame
  • 2-3 tbsp olive oil
  • sea-salt

Instructions

Pesto:

  • Wash wild garlic and arugula and chop roughly
  • Add all ingredients except the oil and spices to the blender and mix until well chopped
  • Add the oil and mix well again
  • Season with salt and pepper

Potatoes:

  • Wash the potatoes and cook until soft in salted water
  • Heat the oven to 200 degrees
  • Put the potatoes on a baking sheet and crush them with a fork
  • Brush with olive oil and sprinkle with sesame seeds
  • Bake crispy for ca. 30 minutes, turn halfway through time
  • Serve with pesto, coarse sea salt and fresh watercress

Notes

You can choose the ratio of arugula and wild garlic according to your taste. I've had half/half for this recipe.
Tried this recipe?Mention @frei_style or tag #frei_style!

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.

Bärlauch-Rucola Pesto - vegan

Bärlauch-Rucola Pesto - vegan

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!

Love Verena

This post is also available in: DE

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