Jersey Royals are a unique and special potato. They can only be grown on the island of Jersey, where they’ve been lovingly cultivated since the late 1800s. The island has a unique microclimate, soil and distinctive practices, like using seaweed harvested from the local beaches to fertilise the potatoes growing on the coastal slopes, enabling this special spud to flourish and gain its distinctive nutty, creamy flavour and texture.
Jersey Royals are only available from spring to summer, so get them before they’re gone! They’re delicious simply boiled and served with minted butter and a sprinkling of Maldon salt, or try our tasty recipe ideas below.
Tangy yoghurt is a great match with the creamy texture of Jersey Royals. This tasty side dish is great with grilled meat – or serve cold as part of a picnic.
Serves 4 as a side
- 600g Jersey Royal potatoes
- 6 garlic cloves, unpeeled
- 2 tbsp olive oil
- 1 tsp sumac
- Maldon salt & black pepper
Yoghurt & Herbs
- 80g plain yoghurt
- ½ preserved lemon
- 1 tsp lemon juice
- ½ bunch coriander, leaves only
- ½ bunch mint, leaves only
- Preheat the oven to 200C/180C fan
- Cut larger potatoes in half down the length, and leave small ones whole. Toss with the whole garlic cloves, olive oil, a big pinch of salt, pepper and sumac.
- Roast for 30 minutes or until tender and golden brown
Yoghurt & Herbs
- Finely chop the preserved lemon, discarding any seeds.
- Mix the yoghurt, salt, preserved lemon and juice in a small bowl.
- Pick and roughly chop the herbs
- Serve the hot potatoes piled on a platter, drizzled with the yoghurt and topped with herbs.
Make this seasonal dish really shine with the addition of watercress and hazelnut pesto, which pairs perfectly with our sustainably farmed salmon fillets.
- 2 salmon fillets
- 300g Jersey Royal potatoes
- 125g organic asparagus spears
- Zest of 1 lemon
- Olive oil
- Salt & pepper
Watercress & Hazelnut Pesto
- 60g watercress
- 20g Parmesan, grated
- Juice of ½ lemon
- 10g hazelnuts, toasted
- 1 small garlic clove
- 40ml olive oil
- Preheat the oven to 180C and take the salmon out of the fridge to warm up.
- Cut potatoes in ½ lengthways and boil in a large pan of salted water for 10 minutes. Drain well and leave to steam for a couple of minutes.
- While they’re cooking make the pesto – in a food processor blitz the watercress, then add everything except the nuts and blitz again. Finally add the toasted hazelnuts and blitz a final time, adding more oil if needed to get your preferred consistency (spoonable or drizzleable)
- Scatter the cooked potatoes onto a greaseproof paper lined roasting dish, drizzle with a little oil, salt and pepper then roast for 15 minutes.
- Trim/snap the woody ends from the asparagus. If they’re quite thick stems, cut in half down the length.
- Arrange the salmon fillets (skin side down) and asparagus spears amongst the potatoes, scatter the lemon zest, more salt and pepper and drizzle of olive oil over the top and roast for another 12-13 minutes.
- Serve with the pesto drizzled over the top, or on the side to spoon on.
A simple, seasonal frittata, using the best of Spring produce.
- 250g asparagus, ends trimmed
- 300g Jersey Royal potatoes, washed
- 1 brown onion, chopped
- 45g wild garlic
- 6 organic eggs
- Preheat the grill, bring a pan of salted water on to boil. Cook the Jersey Royals in the water for 5 minutes, until nearly tender. For the last minute add the asparagus. Drain, leave to one side.
- Fry the onion in a glug of olive oil over a medium heat for 10 minutes, until soft and golden.
- Shred the wild garlic. Beat the eggs, season with salt and pepper. Add the potatoes and wild garlic to the eggs. Pour into an oven proof frying pan, then arrange the asparagus on top.
- First cook the pan on the hob, over a medium heat, for 4 minutes to set the bottom.
- Put the pan under the grill for 5-10 minutes, until it is golden and cooked through.
Jersey Royal potatoes are delicious baked in this creamy gratin, flavoured with the equally seasonal wild garlic.
- 600g Jersey Royal potatoes, cut in half
- 2 shallots, chopped
- 1 tbsp butter
- 50g wild garlic, chopped
- 300ml crème fraiche
- 100g gruyere cheese, grated
- salt and pepper
- Preheat the oven to 180℃.
- Bring a pan of salted water to boil and cook the potatoes for 5 minutes, then drain.
- Fry the shallots in the butter until soft.
- Mix together in an ovenproof dish the shallots with the wild garlic, crème fraiche, gruyere, and potatoes. Season with salt and pepper.
- Bake in the oven for 20-25 minutes, until the gratin is golden and bubbly.
Roasted Jersey Royals with Bravas Sauce
A different way of celebrating the Jersey Royal season; by roasting them and serving them, Spanish style, with fiery bravas sauce and a dollop of garlicky crème fraiche.
- 500g Jersey Royal Potatoes, washed
- 1 tin of tomatoes
- 1 onion, chopped
- 1 tsp smoked paprika
- 1/2 tsp chilli flakes
- 2 tbsps crème fraiche
- 1 garlic clove, crushed
- Preheat the oven to 200°C. Bring a pan of salted water on to boil. Add the jersey royals and cook for 6 minutes, so that they are still firm when prodded with a knife. Drain the potatoes and air dry for a few minutes. Add them to a roasting tin with olive oil, salt and pepper. Roast for 10-15 minutes until golden.
- To make the bravas sauce, fry the onion in olive oil until soft and golden. Add the smoked paprika, chilli flakes and tin of tomatoes. Season with salt and pepper, then turn up high and allow it to boil for 10 minutes, until thickened.
- Mix the crème fraiche with the crushed garlic clove.
- Serve the roasted potatoes with a dollop of the bravas sauce and the garlicky crème fraiche.
Find more seasonal recipe inspiration over on the Farmdrop recipe page.