As their name suggests these are unique to Jersey, the Channel Isle. A Jersey Royal grown anywhere else just isn’t a Jersey Royal.
They certainly deserve the “Royal” addition to their name, as their flavour really does taste royal and like nothing else you have ever tasted. Steam or boil them in salted minted water for about ten minutes or until done, smother with butter and you will be tasting one of the finest Spring vegetables you could wish for. Nothing compares. Eat them with freshly harvested asparagus and you will be in seventh heaven.
For a slightly different flavour, try this recipe which calls for fennel seeds, some garlic and rosemary – when served straight out of the pan with cold sliced meat these crunchy Jersey Royals taste superb.
You will need:
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2lb / 1 kg Jersey Royals which you can buy from our butchers who stock them throughout their short season.
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Generous slurp of olive oil
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1oz / 25g butter
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1 tsp fennel seeds
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Small handful of fresh rosemary, spikes removed from stem
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2 cloves garlic chopped really fine
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Freshly ground black pepper corns and sea salt to season.
Method:
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Turn the oven to 200’C / 400’F or gas mark 6.
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While the oven is heating up, scrape the potatoes and boil in pan of boiling salted water for about 10 minutes or until cooked.
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In a roasting tin add the butter and oil and heat in the oven until the butter has melted.
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Strain the potatoes and add to the pan then gently squash each one with a fork, turning in the butter and oil mixture as you do so.
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Season the potatoes, scatter the fennel seeds and rosemary over them and cook for about half an hour or until they begin to brown and go crispy.
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Toss garlic into the pan, stir to enable the potatoes to cook on all sides and cook for a further 10 more minutes.
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Serve while hot.