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Full recipe 👇

1 bunch wild garlic leaves, about 75-100g
1 large garlic bulb, about 60-70g cloves
1 tsp salt
2 tbsp lemon juice
220ml vegetable oil

750g baby new potatoes
1 tbsp smoked paprika
Salt, pepper & olive oil

METHOD

1. Place your potatoes in a pot of cold, salted water. Bring to the boil, then simmer until fork tender (25-30 minutes). Meanwhile, pre-heat your oven to 190 degrees celcius.

2. To make the toum, If using, blanch the wild garlic in boiling water, then shock in ice water & squeeze out the moisture. Set aside.

3. Peel the garlic cloves, cut them in half, remove the germ (the greenish part running through the centre) from each and halve again.

4. Put the garlic, salt, lemon juice, 2 tablespoons of ice cold water, and the oil in the jug of an immersion blender. Place the blender on the bottom of the jug and switch it on, keeping it firmly in place. This way, it will suck in small amounts of oil, which will emulsify with the garlic.

5. Once a portion of the mixture has thickened, add the wild garlic + carefully start lifting the blender to work in the rest. In the end, it should have the consistency of a fluffy mayonnaise. Adjust the texture by adding more oil (to make it thicker) or more cold water (to make it thinner).

6. Transfer the toum to an airtight container and refrigerate until needed (with the wild garlic, it will last for a few days. without, up to 4 weeks!)

7. Once the potatoes are fork tender, allow to steam dry completely. Then, on a large lined baking tray, place + flatten the potatoes with the bottom of a glass – being careful not to overcrowd. Season with salt, pepper & paprika then drizzle generously with olive oil.

8. Roast for 30-45 minutes, turning half-way, until completely crisp + golden. You may need to add a splash more oil if required. You could also probably do this in an airfryer – but might require some experimentation!