Baked new potatoes with wilted wild garlic
by Tom Keridge
Ingredients
800g new potatoes , any larger ones halved
4 tbsp olive oil
1 tbsp white wine vinegar
1 tbsp wholegrain or Dijon mustard
2 tbsp chopped parsley
2 tbsp fine capers , drained and chopped
100g wild garlic or watercress, roughly chopped
“The ultimate, hidden truth of the world is that it is something that we make, and could just as easily make differently"
— David Graeber, anthropologist
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