THE Jersey Royal is a variety potato derived from the Jersey Royal fluke grown by aJerseyfarmer in the 1800s. The unique growing conditions onJerseyIslandgive this potato its uniquely rich flavour and distinctly creamy flesh.
These potatoes are grown on the soil rich slopes ofJerseyand even with today’s technology the fields are still harvested by hand. In fact, it is so unique it has been accredited its on ‘DOC’ or “designation of origin”.
Around 99% is exported to theUKand snapped up by chefs looking for a true gem of a British product.
The season is short lived so when you see them hitting the shelves of the fruit and veg stalls don’t give it a second thought in snapping up a few kilos.
When you get the potatoes home give them a good scrub under cold water leaving the skins on. Jersey Royals are traditionally cooked with their skins on as all the goodness and flavour is found just under the skin.
The rich, nutty, creamy flavour of the potatoes marry well with lamb, crisp corn fed chicken or tossed with fresh mint and a generous knob of English butter. Any leftovers can be mixed with freshly made aioli, spring onions and fresh herbs for the perfect potato salad at the Sunday barbecue.
Below are a few quick recipes and combinations to get you cracking on eating this great British gem.
Firstly, what you need to do is cook the potato in salted boiling water. Test the potato for doneness using a small sharp knife to pierce the flesh. The potato is ready when the knife slides easily in and out. Quickly remove the potatoes from the water and allow them to cool naturally near the window or cool area of the kitchen. If serving the potatoes hot simply toss your ingredients and flavours together and serve straight away for the best result
Try these combinations with your cooked potatoes. Enjoy!
- Fresh mint, salted butter and chives, perfect with grilled lamb chops.
- Chilled Royals with fresh aioli, lemon and spring onions.
- Steamed Royals with radicchio lettuce, lentils, French beans, extra virgin olive oil.
- Warm Jersey Royals with salsa verde. Fantastic with grilled fish or chicken.
- And lastly, with all the great beans and asparagus kicking around, toss a kilo of Royals with fresh peas, asparagus, broad beans and finish with goats curd, olive oil and cracked black pepper.
Enjoy and I’ll look forward to getting a few BBQ recipes going as the weather turns for the best.
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