Roast potatoes with wild garlic pesto and yoghurt

Roast potatoes with wild garlic pesto and yoghurt

Total: 1 hr 10 Min. | Active: 30 Min.
vegetarian, gluten-free
Nutritional value / person: 467 kcal
, Fat: 29 g
, Carbohydrate: 39 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Wild garlic pesto

2 bunches wild garlic, roughly chopped
40 g almonds, coarsely chopped, roasted
2 tbsp raisins
½ dl water
½ tsp fennel seeds, coarsely crushed
½ tsp ground coriander seeds
½ tsp chilli flakes
¼ tsp salt
4 tbsp olive oil


1 kg waxy potato, cut into slices approx. 1 cm thick
2 garlic cloves, sliced
2 tbsp olive oil
1 tsp curry powder
¾ tsp salt

To serve

300 g plain greek yoghurt
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How it's done

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Wild garlic pesto

Using a food processor or mortar and pestle, puree the wild garlic with all the other ingredients up to and including the salt until smooth, then mix in the oil.


Mix the potatoes, garlic, oil, curry powder and salt on a baking tray lined with baking paper.

To roast

Approx. 40 mins. in the lower half of an oven preheated to 200°C. Remove, allow to cool slightly.

To serve

Plate up the yoghurt, serve the roast potatoes and pesto on top.

Good to know
Tip: Instead of wild garlic, use 1 bunch of basil, 1 bunch of flat-leaf parsley and 1 garlic clove.
Tip: Serve with 1 organic lemon cut into wedges.

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