A Jersey Royal isn’t just any old potato. They are an early example of a kidney potato and, as you may expect, are grown on the island of Jersey where some farmers do nothing but grow this tasty spud. This specialised form of farming means that Jersey Royals are usually of the utmost quality and have been cultivated by farmers who know their stuff inside out.
Jersey Royals are known for their unique, delicate taste and waxy, rather than floury, texture with a shape that holds very well for several weeks. The sunny climate and weather conditions in Jersey are credited with making this potato so special but you have to be quick to buy and their season from April to June is relatively short. To show you the potential of these delightful potatoes, here are three tasty recipes which use Jersey Royals.
Potato gratin with bacon and watercress
Serving size 4
- 250 gram pack smoked back bacon, chopped
- 250 milliliters crème fraîche
- 150 milliliters vegetable stock
- 3 cloves garlic, crushed
- 750 gram Jersey Royal new potatoes, halved
- 100 gram bag watercress, roughly chopped
- 50 gram Gruyère, grated
- Place the bacon in a large, non-stick frying pan and cook over a medium heat for 3-4 minutes, stirring occasionally until browned.
- Add the crème fraîche, then stir in the stock and add the garlic.
- Bring to the boil. Add the potatoes, bring to a simmer then cover and cook for 20-25 minutes, until the potatoes are tender.
- Remove the lid and cook for a further five minutes, stirring occasionally to reduce the liquid slightly.
- Season with freshly ground black pepper.
- Remove from the heat and stir in the watercress.
- Pour into a warmed 1.5-litre ovenproof dish and top with the cheese.
- Place under a preheated hot grill and cook for 3-4 minutes or until golden on top.
- Serve with more watercress and some warmed bread.
Fillet steak with Jersey Royal potatoes
Serving size 4
- 1 tablespoon olive oil
- 4 x 250 gram fillet steaks
- 250 grams mushrooms
- Handful of baby spinach, washed
- 250 grams cooked Jersey Royal potatoes, quartered
- 250 milliters cream
- 115 grams Parmesan cheese
- Salt and pepper to season
- Handful chopped tarragon
- 1 bunch fresh watercress, washed thoroughly
- Preheat the oven to 180°C/fan oven 160°C/Gas 4.
- Heat a frying pan on a high heat and add oil.
- Add fillet steaks into the hot frying pan. Cook on both sides until an even golden brown colour.
- Remove the steaks from the frying pan, place onto a baking sheet and cook in the oven for six mins. After six mins, remove the beef from the oven and season to taste. Set fillets aside but keep warm.
- Meanwhile, in the same pan add Jersey Royals and mushrooms and fry for a couple of minutes or until the potatoes are hot and golden brown.
- Add the double cream and shaved Parmesan cheese and simmer until all the cheese has melted.
- Add spinach to pan and season with salt and pepper to taste.
- Stir the potato and mushroom mix then divide into four and serve on a hot plate with steak.
Roast cod with crushed Jersey Royal potatoes
Serving size 4
- 4 x 140 gram portions cod fillets
- 1tablespoon oilve oil
- 300 grams Jersey Royal potatoes
- 300 milliters hot vegetable stock
- Salt and pepper
- 3 rashers lean unsmoked bacon, chopped
- 4 tablespoons fat free salad dressing
- Preheat the oven to 180 C/350 F/gas mark 4.
- Put the oil in a pan and add the cod and fry, skin-side down over a meduim heat for 2-3 minutes. Put on a baking sheet and bake in the oven for 5-7 minutes and keep warm.
- Meanwhile, place the potatoes in a pan with the stock. Bring to the boil and cook for 20 minutes, or until the potatoes are tender.
- Drain, then return the potatoes to the pan and lightly crush.
- Fry bacon until crispy. Add bacon to the crushed potatoes with any juices.
- Add salt and pepper to taste.
- Divide crushed potatoes between four warmed plates.
- Top with the cooked cod and pour over the salad dressing.