Crispy Smashed Potatoes with Toum

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 Celsius.

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.

5: Once a portion of the mixture has thickened, add the wild garlic and carefully start lifting the blender to work in the rest.

6: Transfer the toum to an airtight container and refrigerate until needed.

7: Once the potatoes are fork tender, allow to steam dry completely. Then, on a large lined baking tray, place and flatten the potatoes with the bottom of a glass, being careful not to overcrowd.

8: Season with salt, pepper, and paprika then drizzle generously with olive oil.

9: Roast for 30-45 minutes, turning half-way, until completely crisp and golden.