Wild Garlic Potato Towers
These crispy, golden potato towers are a delicious twist on a classic roastie — perfect as a side dish for your Easter roast or any springtime spread. We got the potatoes from our farm and tossed them in a vibrant wild garlic oil made from freshly foraged wild garlic — one of our favourite signs of spring! We’ve been highlighting seasonal veg with VegPower and celebrating simple ways to make them shine. These stacks are a great way to enjoy the short but glorious wild garlic season and make potatoes the hero of the plate.
Takes 1 hour
Serves 12
Ingredients
Wild Garlic Oil Ingredients:
- 25 g wild garlic 1 small bunch (or 2 cloves of fresh garlic)
- 100 ml olive oil about ⅓ cup
- 3 tbsp balsamic vinegar 45ml or 3 tbsp
- 2 tbsp maple syrup 30ml or 2 tbsp
- 1 tsp salt
- Pinch black pepper
Potato Tower Ingredients:
- 500 g potatoes about 4 medium potatoes
- 350 g sweet potato 1 medium sweet potato
Instructions
Make the Wild Garlic Oil
- Wash the wild garlic thoroughly and roughly chop it. If you can’t find wild garlic, peel and finely dice the fresh garlic.
- Add the chopped wild garlic, olive oil, balsamic vinegar, maple syrup, salt, and black pepper to a large bowl and mix until well combined.
Make the Potato Tower
- Preheat the oven to 200°C (400°F). Grease a 12-hole muffin tin lightly with olive oil or line with parchment circles.
- Wash and thinly slice the potatoes and sweet potatoes into rounds, about 2mm thick. A mandolin works best for uniform slices.
- In a large bowl, toss the potato slices with the wild garlic oil until well coated. Season with salt and pepper.
- Stack the slices into the muffin tin holes, layering them evenly and slightly overlapping. Overfill each hole, as the stacks will shrink as they bake. Insert a cocktail stick or wooden skewer into each potato tower to make them easier to serve.
- Bake in the oven for 45–50 minutes, or until the tops are golden brown and crispy, and the centres are tender when pierced with a knife.
- Allow to cool for 5 minutes before carefully removing with a spoon or small offset spatula.
- Serve warm as a side or savory snack.
