It’s that time again. Delicious Jersey potatoes are now appearing in the shops, the seasonal treat that the UK can call uniquely its own. Here are three recipes to make the most of these super spuds
Smoky fried Jersey Royal New Potatoes with crab mayo and lemon aioli
Serves 2 as a main course or 4 as a starter
450g Jersey Royal New Potatoes, scrubbed and cut into quarters
3 tbsp olive oil, plus extra to drizzle
2 tsp sweet, smoked paprika
150g white crab meat
50g brown crab meat
100g watercress, to serve
A squeeze of lemon
2 tbsp baby capers, to serve
For the aioli
1 garlic clove, roughly chopped
2 egg yolks
1 lemon, halved
200ml good quality extra virgin olive oil
200ml vegetable oil Lemon wedges, to serve
Method
Put the Jersey Royal New Potatoes into a pan of cold salted water, bring to the boil and simmer for 5 minutes. Drain through a colander and leave to steam dry.
Make the aioli next. Put the garlic in a tall measuring jug with the egg yolks, 1 tbsp of lemon juice and several large pinches of salt.
Blitz with a stick blender for 30 seconds, then start slowly pouring in the olive oil, very slowly, in a thin, steady trickle as you blend.
After a minute, increase the trickle to a thin stream, continuing to blend. Once you have poured in the olive oil, pour in the vegetable oil, now in a thicker stream, until it is all mixed in.
Add 30ml of water to thin down if needed.
Check for seasoning, adding more lemon or salt to taste.
Combine the white and brown crab, then mix 3 tbsp of this mayo into the crab and season with plenty of black pepper and a squeeze more lemon juice.
Heat a large frying pan and when hot add the 3 tbsp olive oil. Add the Jersey Royal New Potatoes, season well and fry over a medium heat for about 10-12 minutes, turning regularly, until golden and turning crispy, adding the paprika for the final minute.
Season with salt while still in the pan.
Dress the watercress with a drizzle of olive oil and a squeeze of lemon.
Scatter the watercress with the capers and serve with crab, Jersey Royal New Potatoes, more aioli on the side and a lemon wedge.
| Pair with: a crisp and zesty white wine. Try the Classics Picpoul de Pinet, £8 from M&S |
Persian Crusted Rack of Lamb with Minted Jersey Royals
Serves 4
For the crusted lamb:
50g shelled pistachios, chopped
½ tsp cumin seed
4 stems mint leaves
Juice and zest ½ lemon
2 tbsp harissa
8 bone rack of lamb
For the minted Jersey Royals:
500g Jersey Royal potatoes, halved if large
50g butter
Small handful torn mint leaves
Sea salt and black pepper Steamed green beans to serve
- Preheat the oven to 200C/fan oven 180C/Gas Mark 6. To make the crust, place the nuts, cumin and mint in the small bowl of a food processor and chop. Stir in the lemon zest and juice.
- Heat a frying pan until hot then brown the racks on the meaty side until golden. Brush the harissa over the browned side and pat on the nut mixture. Roast in the oven for 25 minutes (20 mins for rare and 30 mins for well done). Remove from the oven, cover loosely with foil and leave to rest for 10 minutes.
- Bring a pan of water to the boil add the potatoes and cook for 10-15 minutes until tender. Drain then stir in the butter, mint and season with some salt and pepper.
Carve the rack, cutting between the bones and serve with the potatoes and green beans.
| Pair with: a smooth, rich red. Give this Adnams Claret (£9.99) a go, with notes of blackcurrant and spice. |
Jersey Royal Gooey Brownies
Makes 12
275g Jersey Royal potatoes, scrubbed but left whole
75g butter
75g crunchy peanut butter
200g dark chocolate, chopped
200g brown sugar
2 eggs, beaten
110g self-raising flour
40g cocoa
25g salted peanuts, roughly chopped (optional) Jersey salted caramel to serve
| Bring a pan of water to the boil, add the potatoes, and cook for 10-12 minutes until tender. Drain and run under cold water until cool enough to handle. Pull off any loose bits of skin and then finely grate the potatoes. Line a 20cm square baking tin. Preheat the oven to fan 160ºC/180ºC/gas mark 6.In a large pan, gently melt the butter, peanut butter and chocolate, stirring regularly to combine and stop the chocolate catching on the bottom. Remove from the heat. Use an electric whisk to beat the sugar and eggs for a few minutes until they are thick. Fold in the chocolate mixture until well combined, then gradually fold in the grated potatoes. Sift over the flour and cocoa and fold into the mix. Spoon into the baking tray and scatter over the peanuts. Bake for 20 minutes until just cooked but still a little wobbly. Cool in the pan for 10 minutes before transferring to a wire rack. Cut into squares and serve with the Jersey Salted caramel. |
Pair with: an aromatic and indulgent dessert wine, like this L’Or du Ciron Sauternes, £12.50 from M&S