Crispy hasselback potatoes with wild garlic, labneh & mustard seed caviar.

To cut the potatoes properly—and not slice them all the way through—I use a technique with two chopsticks, which I place on either side of the potato. This way, the knife blade never cuts all the way through!

750 g potatoes (fingerling, ratte, grenaille)
20 g butter
20 ml olive oil
5 wild garlic leaves (or 1 garlic clove), minced
Wild garlic flowers
1 tablespoon oregano
1/2 teaspoon sea salt

Preheat the oven to 180°C.

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Labneh

350 g Greek yogurt (10%)
1 teaspoon sea salt
1 tablespoon lemon juice

Mix all ingredients of the labneh together.
Place inside a cotton produce bag – I find these at organic food stores.
Secure the top closed firmly with an elastic.
Suspend over a bowl, ideally overnight, in the refrigerator to remove excess moisture.