You need to buy some really thin rashers of streaky bacon for this dish, or alternatively you could flatten the rashers with the side of a knife. If you haven't got access to wild garlic then you could use young spinach leaves instead just tossed in butter with a little crushed garlic.
20 medium-sized Jersey Royals
10 rashers of thinly sliced streaky bacon
A little vegetable or corn oil for frying
A couple of handfuls of wild garlic leaves, washed and dried
A couple of knobs of butter
Salt and freshly ground black pepper
Preheat the oven to 190C/gas 5. Cook the potatoes in boiling salted water for about 15 minutes or until just cooked, drain and leave to cool a little, then scrape the skins with a sharp knife.
Lay the rashers of bacon on a chopping board and flatten them with the side of a knife. Halve the rashers and wrap them securely around the potatoes. Place the potatoes on a baking tray and spoon over a little oil. Bake for about 30 minutes until lightly coloured.
Meanwhile, heat the butter in a large pan or frying pan and quickly cook the wild garlic leaves for a couple of minutes on a medium heat, stirring as they are cooking and seasoning lightly. To serve, spoon the wild garlic leaves on to warmed plates and place the potatoes on top.